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    Thai Dessert – Candied Cassava Root

    By admin | December 19, 2009

    Cassava root, perhaps better known as the source of Tapioca flour, also makes a wonderful Thai dessert. Thai Candied Cassava root is gloriously sticky, sweet, chewy and delicious but certainly not for anyone on a diet, although you can always make up for it later. Many Thai restaurants don’t offer a very wide range of desserts, but Candied Cassava root appears on most menus. If after the suggested cooking time you feel the cassava is not fully candied, just add a little more water and continue cooking. When the Cassava root is fully cooked the flesh will become almost translucent. The coconut cream is completely optional but helps to offset the sweetness a little.

    candied-cassava-dessert

    Ingredients for Thai Dessert – Candied Cassava Root

    1 kg Cassava Roots
    600 gm Sugar
    4 Cups Water
    1/2 Cup Coconut Cream (Optional)
    1/4 Tsp Salt (Optional)



    Method

    1. Peel the Cassava Roots and cut into pieces about 7cm long

    2. Wash and dry the Cassava pieces.

    3. Using a large saucepan add the water and the sugar and bring to the boil over a medium heat until all the sugar has dissolved.

    4. Add the Cassava and continue boiling over a low heat until the cassava is cooked through and fully caramelized. This will take about 2 hours. Remove from the heat and serve either hot or cold.

    5. Put the coconut cream and salt into a small pan and bring to the boil over a medium heat. Remove from the heat and pour a little over the Candied Cassava (Optional)

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    Topics: Thailand | 3 Comments »

    3 Responses to “Thai Dessert – Candied Cassava Root”

    1. Steve Says:
      December 21st, 2009 at 10:54 am

      Might be a bit sweet for my taste, but the addition of the coconut milk would help to make it more palatable. Heck, I’ll eat almost anything with coconut milk in it :)

      Do you use cane sugar for this or is it better to use palm sugar? I’m guessing the latter.

    2. admin Says:
      December 21st, 2009 at 4:42 pm

      I actually used cane sugar this time but would normally use palm sugar. I think palm sugar gives a little extra flavour. Next time I’ll make both at the same time and do a test. Perhaps I won’t feel so guilty eating this dessert when it is in the cause of research!!

    3. Steve Says:
      December 22nd, 2009 at 2:56 pm

      Glad to give you some idea for research to do. I’m sure the palm sugar is going to give a less sweet, but more carmelized taste. You’ll have to let me know what you find out.

    Comments