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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Stir-fried cassava with pandan leaves has a fragrant aroma, the jam is chewy and sweet, enjoying it with a hot cup of tea enhances the delicious scent. Let’s join TasteVN into the kitchen to make it right away to enrich your Tet jam platter!
Ingredients for making Pandan-flavored Cassava Jam For 200gr of jam
Small cassava 3 tubers Clear lime water a little Alum 3 gr Pandan essence a little (about 3 to 5 drops) Vanilla a little Sugar 100 gr
How to choose and prepare cassava
- You should choose hill cassava, as this type will be very flaky and fragrant when eaten. Prioritize fresh, plump, straight tubers, with thin skins to have less fiber, softness, and sweetness.
- Use your fingernails to gently scrape the thin outer skin of the cassava; if the inner skin is light pink, choose that, but if it is white, you should pass, as the pink skin will have fewer toxins than the white skin.
- In addition, do not keep cassava for too long as it will become hard, dry, and no longer tasty.
- Cassava has toxins, so it is best to prepare the cassava one day before making the cake!
How to make Cassava Jam with Pandan Leaf Flavor
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Preparing Cassava
Peel the cassava, then soak it in salted water for about 3 hours to remove toxins.
After 3 hours, slice the cassava and rinse it with clean water.
Next, soak the cassava in lime water for about 6 hours, then rinse multiple times with water.
Tip: Soaking in lime water not only helps the cassava become whiter but also retains its crispy texture after making the jam.
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Boiling Cassava
Boil 2 liters of water, then add 3 grams of alum.
When the alum dissolves completely, add the cassava and blanch for about 30 seconds until the water boils again, then remove and rinse with water.
Boil a new pot of water, continue to cook the cassava for about 3 – 4 minutes on low heat, then rinse with water.
Finally, soak the cassava in ice-cold water for 5 – 10 minutes to finish.
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Cook cassava jam
Mix the drained cassava with a little pandan leaf essence, then let it sit for 5 – 10 minutes for the cassava to absorb the color. After the cassava has absorbed the color, rinse it clean with water and let it drain.
Next, mix the cassava with 100g of sugar and marinate for 5 hours.
After 5 hours, put the cassava into an non-stick pan, cook over medium-low heat for 40 – 45 minutes until the sugar crystallizes.
When the sugar in the pan is dry, add a little vanilla and continue to cook until the jam is completely dry.
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Final product
The cassava jam has an eye-catching green color, and when eaten, you will immediately sense the characteristic aroma of pandan leaves, the light sweetness of sugar, and the rich, chewy texture of cassava, making it incredibly delicious.
How to store jam without it leaking
- Once the jam has completely cooled, store it in a glass jar or a tightly sealed plastic bag.
- Store the jars of jam in a cabinet, in a dry environment, avoiding high-temperature areas like the kitchen.
- Do not keep bean jam in the refrigerator’s cool compartment. This will spoil the jam and cause it to leak if taken out into room temperature.
- To avoid ant problems, simply add a few sprigs of bay leaves or cloves into the jar of jam.
- Additionally, you can also use peels from citrus fruits like lemons or grapefruits placed in the cabinet to effectively repel ants.
Above is the recipe for pandan cassava jam shared by TasteVN, wishing you success in making this delicious jam!
