Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, steam tapioca roots. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Top with caramel sugar or melted palm sugar and coconut cream.. Place some of the cleaned pandan leaves on top of the tapioca mixture. Remove from heat and leave to cool completely. The combination between the steamed cassava and the coconut milk has the right balance.
Steam tapioca roots is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Steam tapioca roots is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook steam tapioca roots using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Steam tapioca roots:
- Get 500 g Tapioca roots
- Prepare 50 ml coconut cream
- Prepare 50 ml caramel sugar or melted palm sugar (gula melaka)
Cassava or Tapioca is a starchy root vegetable that is a rich source of carbohydrate. It has a thick brown outer skin and the inner edible portion is white in color. I remember my uncle saying that there are two varieties of cassava root - one is bitter in taste and the other has a mild sweetness to it. In the United States, one common use of the cassava root is to create tapioca starch.
Steps to make Steam tapioca roots:
- Cut tapioca to about 3 inches length, remove skin.
- Steam tapioca until soft.
- Top with caramel sugar or melted palm sugar and coconut cream.
I remember my uncle saying that there are two varieties of cassava root - one is bitter in taste and the other has a mild sweetness to it. In the United States, one common use of the cassava root is to create tapioca starch. Cassava roots are peeled, washed, and shredded into a pulp. You may have heard of tapioca pudding and bubble tea which both use tapioca pearls—tiny balls formed from the starch. Cut the kueh into cubes using a cutter that's been oiled and coat with the grated coconut.
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