I love Thai desserts. I find Thai desserts have a real fragrant of freshly squeeze coconut milk and pandan leaves. One thing good about living in Malaysia is we can get freshly squeeze coconut milk and this make a great difference in the taste of a dessert. I made this Thai dessert recently. I find the original Montad Chuame way too sweet for me as they cook the Cassava together with loads of sugar and here is my version of Montad Chuame.Ingredients:
500 grams of peeled cassava
100 grms sugar
Enough water to cover the cassava
Sauce:
1 cup of thick coconut milk
1 tsp salt
3 tbsp sugar
½ tsp cornstarch
1. Cut the cassava into big chunk. Put the cassava in a pot, cover it with water and put in the sugar. Cook over low heat until the cassava is soft and translucent. Turn the cassava once during cooking.2. While waiting for the cassava to cook, make the coconut cream sauce.
3. Combined all the sauce ingredients in a small saucepan and bring it up to boil and set it aside.
4. Once the cassava is cook, remove and serve it with some coconut sauce.
Very yummy...love cassava... and I like the nyonya plates too...
ReplyDeleteHmmm...sedapp, tapi itu nyonya punya pinggan lagi cantikkk....gert, ini footed cake plate kan? Nampak macam tinggi sikit lahh...
ReplyDeleteyummy! The plate is so....... nice.
ReplyDeleteI love this simple and delicious Thai dessert. I love Thai food. My favourite food! We have our Malaysian version that we eat with palm sugar syrup instead of santan....delicious as well
ReplyDeletebut i imagine th coconut cream gives it a smoother taste..hmm must try.
I have been coveting plates of that colour..nyonya ones... so sweet...got to get some ^^
is cassava ubi kayu ?
ReplyDeleteWah...the creamy coconut milk over the warm cassava! Making me salivate! Think I'm gonna make this once I can find some nice Cassava selling in the market! Thanks for sharing! ;)
ReplyDeleteOh...I really like this. Now I'm craving for it. We always dip it in sugar to eat. I wish I can easily get it here. Makes me miss home now.
ReplyDeleteCount me in, I love Thai desserts too! Very nice, Gert ... just looking at freshly squeezed coconut milk is making me crave for some of that Montad Chuame. I didn't even know the name of it! ;P
ReplyDeletewhen I was kid, the usual way how we eat is dip steamed cassava with sugar, simple way but very nice. Next time, I must try your Thai way.
ReplyDeleteThat look cool...nevere tried anythings sweet with cassava.....Im a first timer here and fell in love with ur bloggie......you have got awesome recipes in here....So, im following u....
ReplyDeleteChK my blog when u find time:)
Regds,
shab.
Looks great! Not sure whether we have fresh cassava here. I remembered I ate steamed cassava with gula melaka when I was little.
ReplyDeleteI love cassava! In Colombia we use it to make sweet and savory dishes.... I have to try this one!
ReplyDeleteThese can be addictive!
ReplyDeleteHo Ho Ho, thank you.
ReplyDeleteMat Gebu, yea I pun suka kat pinggan ni :)
Jane, thank you.
Zurin, mine too. When I was young my granmother just boiled it and we eat it with sugar.
Swee San, yes cassava is ubi kayu.
Bee bee, you are most welcome.
Mary Moh, yes we too usually dip it in sugar.
Ju, thank you.
Sonia, yes we too eat it that way sometimes.
Shabs, thanks for stopping by and your comment. I will drop by your blog later. Take care.
ReplyDeleteLCOM, I never try steam cassava with gula melaka yet. Must try it one day.
Erica, I know some latin countries do eat a lot of cassava. I've tried the fried version.
Angie, yes it is :)
This is definitely a very tempting dessert! I bought ubi kayu once or twice at the wet market but always rotten inside. Not much luck buying it :(. Any knowledge on how to choose good ones?
ReplyDeleteThis dessert looks delicious and I simply adore those Nonya plates!
ReplyDeleteHi Gertrude, is there a reason why the steamed cassava turned out to be a little bitter?
ReplyDeletePetite Nyonya, I am not good as choosing ubi kayu. Over here we can get the already grated that come frozen.
ReplyDeleteCheah, thank you.
Kathy, I remember tasted some bitter cassava before. I think is the type of cassava you bought.