Thai Candied Cassava (Montad Chuame)

1 kg cassava (unpeeled)
300g brown cane sugar*
250 ml water

*I used the brown sugar pieces from China

1. Cut the cassava into 4 or 5 cm chunks and peel the skin off. Wash clean.

2. Put sugar and water into a medium-sized pot and heat until sugar dissolves (it is okay to put everything together at once too, I've tried it) and then add the cassava. Cook over low heat for 1 to 1 1/2 hours (Appon's recipe says 2 hours) until the cassava is candied and translucent.You can turn the cassava once in a while during cooking although too much turning at the later stages will break the cassava up, so be careful.

3. If the sugar syrup looks thick, just dish the cassava out and pour the sugar syrup into a small bowl to serve. If the sugar syrup looks thin, you can increase the heat to high (you can take the cassava pieces out first so they won't burn) and let it thicken and caramelize. Remember the sugar syrup will thicken further upon cooling so don't cook it till it's too thick.

4. Let the cassava cool and serve with coconut cream and sugar syrup. You can serve montad chuame at room temperature or chilled.

Coconut Cream
1 large coconut, grated
300 ml water
1 heaped teaspoon rice flour
1/4 t salt

1. Add 150 ml water to the grated coconut, 'massage' the coconut well with your hands and extract the milk. Add the remaining water to the grated coconut again and do the same to get a thinner milk. Strain both thick and thin milk into a small pot, add the rice flour and salt.

2. Stir the milk over low heat until it thickens slightly and coats the back of your spoon. Do not let the cream boil or it will form lumps and become oily. The cream will thicken further upon cooling. Let cream cool.

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Cassava pulp

The pulp material:
1Kg Cassava, peeled, washed, and cut a small box.
250 grams of sugar.
1 Sachet vanilla.
3 tbsp flour starch are dissolved with 100 ml of water.

Santan materials (coconut milk):
800 ml thick coconut milk.
0.5 tsp salt (1 tsp if I like that because of the salty)
2 pieces pandan leaves.

How to make:

The pulp material:

• Entry into the pot, water, cassava, cassava boiled until half-melting, do not forget to poke in order not to burn or sticky pan.
• Entry sugar, stir well until evenly mixed, and entries in the solution while clearstarch mixed.
• Leave it to boiling water briefly, and lift seen.

Santan materials:

• Toss so the material milk in a saucepan, then boiled until boiling, do not forget to poke in the coconut milk is not broken.
• Lift and seen.

take cassava pulp and coconut milk give the materials ready to be eaten ....

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Cassava salver

Ingredients:
350 grams of grated cassava
100 ml coconut milk
75 grams sugar
1 tablespoon flour starch
1 tablespoon rice flour

Upper:
25 grams of rice flour
50 grams of starch flour
150 ml of milk from coconuts half
150 ml of water pandanus
1 / 4 teaspoon salt
(All material is mixed average)

How to make:

• Toss cassava, coconut milk, sugar, rice flour, starch flour.
• Cast in brass. Steam 20 minutes until cooked.
• Cast layer of the dough on it. Steam 10 minutes until cooked.
• Let it cool cut to pieces.

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Layer Cassava

Ingredients:
Cassava, peeled, grated 1,000 grams
200 g sugar
50 grams of starch flour
75 ml of water
Coconut half old, arinya skin peeled, grated 100 grams
Vanilla powder ½ tsp
½ tsp fine salt
Dyes red / strawberry paste ¼ tsp
Dyes yellow / orange paste ¼ tsp
Pandan paste / green color liquid ¼ tsp
Banana leaves for lining

Supplement, intervention, steam 10 minutes:

Coconut half old, peeled, grated stretching 100 g
½ tsp fine salt

Method:

• Toss cassava, grated coconut, flour starch, sugar, vanilla and salt. Mixed average.
• For the dough into three sections, add the pandan paste, orange and strawberry in each section. Mixed average.
• Prepare trays, which has little oil and smeared on the mat with banana leaves. Enter the dough red, yellow and green sejara compound. Justify.
• Steam for 40 minutes or until cooked cake. Lift, dinginkan. Cut-cut, taburi cake with grated coconut until the entire surface terselimuti coconut cake.
• Cake with plastic wrap mica, set in the City plates. Serve.
  

serve : ± 30

Tip: To quickly is not spoiled, grated coconut can be wrapped separately. The addition of starch flour to make cake layer dingkong more flexible and sticky.

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Cassava Lopis

Ingredients:
350 grams of grated cassava
100 grams rather young coconut, grated
1 / 4 teaspoon salt
Banana leaves to wrap

Sauce:
100 grams sugar
100 ml water
2 pieces pandan leaves
(All material is cooked)

How to make:

• Toss cassava, coconut, salt. Mixed average.
• Prepare the leaves. Fill 2 tablespoons dough. Fold the triangle.
• Steam 15 minutes until cooked.
• Serve with sauce.

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