Thai Dessert - Candied Cassava Root

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.

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)