This dessert is commonly found in Thai restaurants, with a sweet & savoury taste. Try it at home with your cassava!

Serves: 4

You will need:

Boiled Cassava:

1 cassava, peeled and cut into bite size pieces

2 pandan leaves 

1/2 teaspoon salt

6 cups water

250 gram sugar (reduce/omit for less sugar recipe)

Coconut Sauce:

2 cups coconut milk 

2 pandan leaves 

1/2 teaspoon salt

Corn starch solution (2 tablespoon corn starch + 2 tablespoon water)

Get boiling!

Boil the cassava in an uncovered pot with the water, pandan leaves and salt.

When the cassava has softened but is still firm, add the sugar into the boiling solution.

Continue boiling uncovered until the cassava is tender and breaks apart easily.

Turn off the heat and scoop the cassava out.

Boil the coconut milk with the pandan and salt, simmer for approximately 3 minutes until fragrant.

Add in the cornstarch solution and mix evenly into the coconut milk solution.

Once evenly mixed and thickened, remove from heat. Strain and remove the pandan leaves.

Ladle some coconut sauce over the cassava on a serving plate.

Enjoy your sweets! 

p.s. it tastes great even without the coconut sauce!