2 Simple Ways to Cook Delicious and Unique Cassava Dessert for the Family

Preparation of ingredients

You peel the cassava, soak it in diluted salt water for 10 minutes to prevent it from turning black. After soaking, you take the cassava out, rinse it clean with water, and let it drain.

The pandan leaves are washed clean and tied into a bundle to make it easier when cooking.

Grated Cassava

You place the grated cassava into a large bowl, grating 300g of cassava finely. If you want to speed up the process, you can put the cassava into a blender and blend it finely.

After grating, you place the cassava into a bag or a cheesecloth to squeeze out all the water, and keep the cassava pulp. For the cassava juice, let it sit for 30 minutes for the cassava starch to settle, then discard the water.

Roasted Peanuts

You place a pan on the stove at high heat and add the peanuts. As the peanuts heat up, you reduce the heat to medium and stir the peanuts evenly for 15 minutes until they are golden and crunchy.

When the peanuts turn golden, you turn off the heat and let them cool completely before starting to shell and grind them finely.

Shaping the sweet potato

You add 20ml of water into the sweet potato mash, mix well so that the potato doesn’t become hard when shaping. Then, add potato starch to make the dessert thicker.

After mixing, the potato has a sticky consistency, add 10g of tapioca flour, continue to mix the mixture evenly, then proceed to shape the dessert balls.

You should only shape the dessert balls to a moderate size; do not make them too big as they can be quite filling when eaten.

Boil the sweet potato balls

You put a pot on the stove, boil 200ml of water, then gradually add the dessert balls. Wait until the water is boiling more vigorously, with bubbles rising to the surface, the potato is cooked and sticky, gently stir with a spoon, then reduce the heat to the lowest level and boil for an additional 10 minutes until fully cooked.

Cooking cassava pudding

You continue to boil 200ml of water, when the water is boiling, add the cooked pudding balls, add 50g of sugar, stir well and keep the fire low to let the pudding balls have a sweet taste. To create a fragrant aroma for the pudding, you add pandan leaves and cook for 5 minutes. Additionally, you can use vanilla to make the pudding richer.

When the sugar dissolves, add coconut milk and stir well. To balance the sweetness of the pudding, add 5g of salt.

Finally, to make the pudding have a thick consistency, dissolve 10g of tapioca flour with 20ml of water, then gradually add it in and stir well to let the flour dissolve.

Product

Scoop the pudding into a bowl, sprinkle crushed roasted peanuts on top, and enjoy the fragrant, rich pudding with coconut milk, chewy, sticky pudding balls, sweet and not bitter. Eating one pudding ball makes you crave more!

Prepare the Ingredients

Soak 100gr of mung beans in 300ml of water for 1 – 4 hours until they become soft. Peel the sweet potatoes and soak them in diluted saltwater for 30 minutes to prevent discoloration.

After soaking, rinse the ingredients with clean water once more and let them drain.

Wash the pandan leaves and tie them into a bundle for easier cooking.

Steaming ingredients

You put mung beans and cassava into the same steamer and steam for 20 minutes until both are cooked and soft. Besides this method, you can also boil the ingredients for 15 minutes.

You should only steam for just enough time for the cassava and beans to become soft; do not steam too long as it will make the cassava and beans mushy and not tasty anymore.

Making coconut-filled tapioca pearls

First, you boil 80ml of water. Then, you put 100g of tapioca flour into a bowl, gradually add 80ml of hot water to the flour and stir evenly with a spoon. Once all the boiling water is added, use your hands to knead until the dough becomes a smooth, pliable ball that does not stick to your hands. After that, cover the dough tightly and let it rest for 10 minutes.

You cut the coconut flesh into small squares. When the dough has rested enough, knead the dough again, then take a small piece of dough about 5g, flatten it, and place a piece of coconut inside, then roll it back into a ball.

Add 200ml of water to a pot and bring to a boil. When the water is boiling, add the tapioca pearls and cook until the water returns to a boil and the pearls float, then cook for another 15 minutes.

When the tapioca dough turns transparent, turn off the heat, cover the pot, and let the tapioca pearls rest for another 15 minutes. After that, you scoop out the tapioca pearls and soak them in cold water for another 2 minutes.

Finally, you scoop out the tapioca pearls and soak them with 30g of sugar to make the pearls tastier and sweeter.

Roasted peanuts and black sesame

You put a pan on the stove, set the fire to medium, and roast the peanuts until they are fragrant, the skin turns golden, and they become crispy. For black sesame, you also roast it similarly until it has a fragrant smell.

Once roasted, you peel the peanuts and put both ingredients into a mortar and pound them into a fine powder.

Making sugar water

You put 400gr of palm sugar into a pot and simmer over low heat until the sugar dissolves. After that, add 1.5 liters of water, 20gr of pandan leaves, and 5gr of salt, then stir the mixture well.

Cooking the dessert

Put the sweet potatoes into the sugar water, keeping the heat low to avoid excessive bubbling in the pot. Next, add the mung beans.

Finally, dissolve 40gr of tapioca flour in 100ml of water, then gradually add it to the pot of dessert. When adding the tapioca flour, stir well to combine it with the sugar water to achieve the desired thickness.

Making coconut milk

You boil coconut milk on the stove over medium heat, when the coconut milk boils, you dissolve 10g of tapioca flour with 20ml of water, then add the tapioca flour into the coconut milk and stir well until the mixture thickens.

Finished product

You pour the yellow sweet potato pudding into a bowl, drizzle the thick coconut milk on top, and enjoy the fatty taste of sweet potato, the aroma of palm sugar, delicious chewy pearls, roasted peanuts, and fragrant sesame, along with shredded coconut. A bowl of pudding with a perfect combination of flavors, delicious and refreshing like this is definitely worth trying, don’t you think!