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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Desserts are always one of the favorite dishes for many people regardless of age. Today, the Vào bếp section of TasteVN will guide you on how to make colorful cassava dessert that is extremely delicious and appealing. Let’s get cooking right away!
Ingredients for Colorful Cassava Dessert Serves 4 people
Cassava 1 kg Tapioca flour 80 gr Roasted peanuts 30 gr Sago flour 50 gr Potato flour 50 gr Pandan leaf extract 1 cup (rice bowl) Butterfly pea flower extract 1 cup (rice bowl) Gac seed extract 1 cup (rice bowl) Coconut milk 250 ml Salt 1/2 teaspoon Sugar 5 tablespoons
How to choose fresh and delicious cassava
- To choose good cassava roots that are soft and sweet without being fibrous, you should select roots with fresh skin.
- A good tip is to gently scrape the thin outer skin of the cassava with your fingernail; if the inner skin is light pink, you should choose it, while if it’s white, you should avoid it, as the pink skin contains fewer toxins than the white skin.
- Additionally, you should not keep cassava roots for too long as they will become tough and lose their deliciousness.
Tools needed
Blender, steamer, bowl, large bowl, small bowl,…
How to Make Colorful Cassava Pudding
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Prepare the Ingredients
Peel the cassava, cut it into pieces, and soak it in diluted salt water for at least 2 hours, then drain it and put it in a blender to puree (or grate finely).
Place the grated cassava into a cloth bag and squeeze it to remove excess moisture, setting the cassava pulp aside in a separate bowl, and letting the liquid sit for about 20 minutes to settle.
Put the cassava pulp into a large bowl, add 80g of tapioca flour, 2 tablespoons of sugar, and 50ml of coconut milk, and mix all the ingredients together.
Next, divide the mixture into 5 bowls, adding the pandan leaf extract to one bowl and mixing well. Continue to pour the remaining bowls with the red dragon fruit extract, gac fruit extract, and butterfly pea flower extract, mixing each bowl thoroughly.
Rinse the sago and cassava flour, soak them in cold water for 20 minutes, then rinse again and let them drain.
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Shape and Steam the Cassava
Form the mixture into small round balls, continuing until all the mixture is used up and you have 5 different colors, then arrange them on a plate.
Place a pot on the stove, add 100ml of water, and bring to a boil. Place the formed cassava balls in a steamer, cover the pot, and steam for 15 minutes.
After 15 minutes, turn off the heat and let the steamed cassava cool for about 5 minutes.
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Cook the rainbow sweet potato dessert
Pour 200ml of coconut milk and 500ml of water into a pot, place the pot on the stove and cook on high heat until the mixture boils.
When the water has boiled, reduce the heat, add 3 tablespoons of sugar, 1/2 teaspoon of salt, and stir well to dissolve, then add the tapioca starch, sweet potato flour, and finally, the steamed sweet potato pieces into the pot.
Continue to cook for about 10 minutes, then taste and adjust the seasoning to your liking, then turn off the heat. Scoop the dessert into a bowl, sprinkle a little roasted peanuts on top, and it’s done.
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Final product
A delicious bowl of dessert, combining the rich aroma of coconut milk with the soft and chewy texture of sweet potato, this dessert has a very gentle and pleasant sweetness, without being overpowering.
Be assured that everyone will praise the deliciousness of this dessert you made!
With just a few simple steps, you can complete the incredibly delicious colorful cassava pudding. Save the recipe to cook right away for your family to enjoy, wishing you success with this dessert!
