Easy Way to Cook Appetizing Cassava with coconut sauce - Vegan friendly

Cassava with coconut sauce - Vegan friendly Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

But it is that famous, that we can find people selling this in Jakarta. It may not exactly as how it suppose to look/taste originally.

Here is the best “Cassava with coconut sauce - Vegan friendly” recipe we have found until now. This will be smell and look delicious.

Ingredients of Cassava with coconut sauce - Vegan friendly

1. It’s of For Cassava.
2. Take 300 gr of cassava - peeled and cut into small pieces.
3. Prepare 1 pinch of himalayan salt.
4. Take 5-6 tbsp of sugar / honey/xylitol.
5. It’s 1 of pandan leaves (optional) - you can change with vanilla essence.
6. Make ready 100 ml of milk.
7. Prepare of For coconut sauce.
8. Take 250 ml of coconut milk.
9. Take 100 ml of milk - or change water/milk alternate such as hazelnut milk.
10. It’s 100 gr of sugar.
11. Take 1 pinch of himalayan salt.
12. Make ready 1 of Pandan leaves (optional, you can change with vanilla essence).
13. It’s 2 tbsp of cornflour (mixed with cold water).

The Cassava Flour that I've been using is from Bob's Red Mill, which as you know is my favourite company for gluten free flours, egg replacers, oats and SO many more vegan and gluten free life staples.Homemade crackers made with cassava flour are my new favorite healthy snack.Crackers may seem difficult to make, but in fact they are very easy and my friends love me for bringing a platter of homemade crackers to dinner parties.When I first told them these are low-carb crackers, vegan and paleo friendly, they were thrilled to know they can now enjoy crackers without guilt.

Cassava with coconut sauce - Vegan friendly instructions

1. Steam the cassava till its tender and looks quite glassy. remove all the stem..
2. Move into pan, and mashed them like you mashed potato. Add the rest of the ingredients. put in medium heat and let all the milk simmer and no more liquid there. Taste it and add what's missing to your liking..
3. This should be quite firm but smooth that you can make a ball. start doing this with 2 spoons (if you ice cream scoop, that would be easier), and put this aside..
4. To Make the sauce. Simply, put all the ingredients (except for the corn flour) in the pan, always stir so the milk does not bubble. Taste it, as you need to make sure the sweetness is just enough. Then put the corn flour liquid. Keep stirring till it thicken..
5. You can put this in fridge and eat them cold in summer, or warm them up and eat them warm in winder. Totally up to you :).

Season it with the mace, ginger and salt.Mix with a spoon until sugar is dissolved.Pour mixture into lasagne dish lined with parchment paper.

By Amanda Torres @ The Curious Coconut.But it is that famous, that we can find people selling this in Jakarta.It may not exactly as how it suppose to look/taste originally.I would use lard, tallow, or duck fat any time a recipe calls for coconut oil.You can also substitute avocado for coconut in creamy dressings.