cassava dessert

I grabbed a cassava (also known as yucca, yuca or even tapioca) yesterday, just because it is so cheap, only cost me $ 0.99/lb.
My friends suggest me bake cassava cake, but... it takes 1 hour to bake, kinda energy-consuming. So I changed my mind, and wanna make something unique and relatively green.
Okay, I announce that I create a cassava dessert as shown in my photo, LOL.
It tastes soooooooooooooo goooooooooood, with marvellous smell of coconut, not too sweet, very healthy dessert. Look at the inside, soft red bean paste filling ^&^.

First of all, I would like to talk about the toxin in cassava, which is called cyanide-based toxin. Because of that terrible compound, raw cassava can't be eaten. As a very important first step, boil cassava to get rid of this toxin. If it can be poked through easily, it means the cooking is done. Strain and remove water, wash with running water thoroughly, and strain dry. Now it is ready to be used in further cooking.
For my cassava dessert, besides mashed cassava, I need one small sweet potato (cooked and mashed), 2 tbsp coconut cream powder, 1/2 cup granulated sugar, 4 tbsp sticky rice flour and 1 cup adzuki bean paste.
Blend cassava, sweet potato, sugar, coconut cream powder, sticky rice flour. Wearing disposable gloves to avoid ingredients sticking on the hand and making mess, form an elastic dough. On the working counter, line a sheet of plastic wrap or parchment paper, place dough on, and divide the dough into eight portions.
On a plate, sprinkle dry shredded coconut.
Wrap each dough portion with adzuki bean paste filling, round well and roll on coconut to have it evenly covered with coconut. Put in muffin cup and place in steamer.
Steam for 15 minutes.

No comments:

Related Posts with Thumbnails