Cassava Sweet

Vietnamese Cassava Sweet Recipe with Butter, Coconut Milk, and Palm Sugar

Region / culture: Vietnam | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cassava sweet is a delicious and traditional dessert that is popular in many countries around the world. This sweet treat is made with cassava root, coconut milk, palm sugar, and a few other simple ingredients. It is a perfect dessert for those with a sweet tooth and a love for tropical flavors.

History

Cassava sweet has been enjoyed for generations in many cultures, particularly in Southeast Asia and Latin America. The recipe has been passed down through families and is often served during special occasions and celebrations. The combination of cassava root, coconut milk, and palm sugar creates a unique and flavorful dessert that is loved by many.

Ingredients

How to prepare

Add sugar to the coconut milk, mix in the cassava and bake for one hour.

Variations

Add a sprinkle of cinnamon or nutmeg for extra flavor.
Try using brown sugar instead of palm sugar for a different taste.
Mix in some raisins or chopped nuts for added texture.

Cooking Tips & Tricks

Make sure to peel and grate the cassava root before mixing it with the other ingredients.

- Adjust the amount of sugar to your taste preference. Some prefer a sweeter dessert, while others may prefer it less sweet.

- Be sure to mix the coconut milk and sugar well before adding the cassava to ensure even distribution of flavors.

- Keep an eye on the dessert while baking to prevent it from burning. Check for doneness by inserting a toothpick into the center - it should come out clean when it's ready.

Serving Suggestions

Cassava sweet can be served warm or cold, depending on your preference. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Cooking Techniques

Baking is the preferred cooking technique for cassava sweet, as it allows the flavors to meld together and the dessert to set properly.

Ingredient Substitutions

If you don't have palm sugar, you can use brown sugar or honey as a substitute. You can also use regular milk instead of coconut milk if desired.

Make Ahead Tips

Cassava sweet can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

Presentation Ideas

Serve cassava sweet in individual ramekins or a decorative serving dish for a beautiful presentation. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant touch.

Pairing Recommendations

Cassava sweet pairs well with a cup of hot tea or coffee for a delightful after-dinner treat. It also goes well with a glass of coconut water for a refreshing combination.

Storage and Reheating Instructions

Store any leftover cassava sweet in an airtight container in the refrigerator. To reheat, simply place in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of cassava sweet contains approximately 250 calories, making it a relatively low-calorie dessert option.

Carbohydrates

Cassava sweet is a carbohydrate-rich dessert due to the cassava root and palm sugar. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

Coconut milk and butter are sources of fats in this recipe. Fats are important for overall health and provide essential nutrients for the body.

Proteins

There is minimal protein in cassava sweet, as the main ingredients are primarily carbohydrates and fats.

Vitamins and minerals

Cassava root is a good source of vitamin C, folate, and manganese. Coconut milk provides vitamins E and B, as well as minerals like iron and magnesium.

Alergens

This recipe contains dairy (butter) and coconut, which may be allergens for some individuals. Be sure to check for any allergies before serving.

Summary

Cassava sweet is a delicious dessert that is rich in carbohydrates and fats, with minimal protein content. It provides essential vitamins and minerals, making it a tasty and nutritious treat.

Summary

Cassava sweet is a delightful and flavorful dessert that is easy to make and perfect for any occasion. With its tropical ingredients and rich flavors, it is sure to become a favorite in your household. Enjoy this sweet treat with friends and family for a taste of tradition and a touch of sweetness.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cassava Sweet many years ago. It was during a trip to my cousin's village in the Philippines, where I was surrounded by the sights and sounds of a bustling market. As I wandered through the stalls filled with vibrant fruits and vegetables, I came across a small stand selling freshly harvested cassava roots.

Intrigued by the unfamiliar tuber, I struck up a conversation with the vendor, an elderly woman with weathered hands and a warm smile. She told me that cassava was a staple in their village, used in a variety of dishes from savory stews to sweet desserts. She even offered to share her family's secret recipe for Cassava Sweet with me.

Eager to learn more about this exotic ingredient, I followed the woman back to her humble home where she graciously taught me how to prepare the dish. The recipe was simple yet delicious, requiring only a few basic ingredients like grated cassava, coconut milk, sugar, and eggs. The key, she explained, was to mix everything together with love and patience, allowing the flavors to meld and the dish to bake to perfection.

As I watched her expertly whip up the batter and pour it into a baking dish, I couldn't help but marvel at her culinary skills. She moved with a grace and confidence that only comes from years of experience, a testament to the generations of women before her who had passed down their knowledge and expertise.

After baking the Cassava Sweet in a wood-fired oven until it was golden brown and fragrant, we eagerly dug into the warm, gooey dessert. The cassava had a subtle sweetness that paired beautifully with the rich coconut milk and creamy eggs. Each bite was a symphony of flavors, a perfect balance of sweetness and texture that left me wanting more.

From that moment on, I was hooked on Cassava Sweet. I returned to my cousin's village whenever I could, eager to learn more about Filipino cuisine and the traditions that shaped it. I spent hours in the kitchen with my newfound friend, soaking up her wisdom and honing my skills as a cook.

Over the years, I have made countless batches of Cassava Sweet for my family and friends, each one a labor of love and a tribute to the woman who first shared her recipe with me. I have experimented with different variations, adding ingredients like pandan leaves, coconut flakes, and condensed milk to create my own unique twist on the classic dish.

But no matter how many times I make it, Cassava Sweet always brings me back to that fateful day in the village, where I discovered a new ingredient and a new friend. It is a reminder of the power of food to connect us, to nourish our bodies and our souls, and to keep alive the traditions of the past for future generations to enjoy. And for that, I am eternally grateful.