Recipes and Ingredients Sweet Cassava Porridge

Sweet Cassava Porridge (Good for afternoon tea).

Recipes and Ingredients Sweet Cassava Porridge

More called cassava porridge. Potato pulp is eaten either warm or cooled in the cold like, both options were delicious. But when they are ripe, it will continue to be served hot. During the first village, I always make cassava porridge, is one of my favorite dessert.

The combination of boiled cassava that fat and fluffy matched with palm sugar and coconut milk and pandan leaves ... hmm fragrant aroma is tantalizing. Can reduce the use of sugar to eat less sweet and can also substitute coconut milk with fresh milk.

the content of cassava

Ingredients:

• 1kg content of cassava that have been discarded skin (cut into cubes)
• 4 pandan leaves young
• Sugar to taste
• Glutinous rice or glutinous black
• Cassava in several pieces (maybe in seven pieces the size of two inches for every one cut, enough to eat a family)
• Coconut milk, again concentrated more tasty
• sheaves Gula Melaka (NISE) and in five to six tablespoons of sugar, depending on the desired level of sweetness
• A pinch of salt

Methods:
Content that has been diced potatoes, put in a pot with enough water volume. Cook the potatoes cook like porridge. Once the water is boiling, may enter the glutinous rice a handful will do. After the contents of the tuber becomes soft and glutinous rice, turn down the heat. After that, enter the sugar. Sweetness to taste. Stir the sugar in a saucepan until smooth with 'Ruya Sweet' that was. After that, it can be put pandan leaves. Let advance until fragrant smell of pandan leaves.

1. peel cassava. Cut a small part of the desired size. I like the cut of four only a tuber the size of a one inch piece of that. some are like small-small pieces of diced all-in the mouth, but I do not like because later when the boiling process, lost 'fluffy calcareous' ni yam because he's completely immersed in water and will not ripen fluffy kind that burned.

2. Wash and Boiled advance to the cassava is soft. This decoction time, there are tips to make cassava is called 'chalky' ... meaning gebus Gebas and white interior berkapor, it was a sign that the tubers will indeed be fat and fluffy when cooked very soon. To get that kind potatoes, then boil the water can not be too much.

In the fourth pot potato alone ... not to sink ... but must take care of the fire later burnt ... quickly because of the pot must closed ...and always have to see if the water appears almost dry and sweet potato are still not soft, then can add a little water .... because usually always burnt. , imagine of cassava we burn, what happened to the white... fluffy... haa...haa... as more or less what we want... but in a way to boil.

3. When the potatoes and soft and tender, and the broth is almost dry, then add coconut milk may be earlier. Make sure the milk is not too thick and not over-concentrated liquid ... it's okay, but do not over ... unpleasant liquid slurry will earlier.

4. Enter Nise and sugar to taste, a pinch of salt as well, the fire should not be too large, lumpy later pulak very ni, stirring frequently after milk included. Do not forget to enter pandan leaves that have been knotted for added flavor.

5. When you've once two bubbling, then this slurry can be removed and served. Can be enjoyed with an empty water cooler ... again ... or the best coffee was good also ... o any opponent with more sweetness.

Good luck ... I assure you, for those who love dessert fry, you must love with cassava porridge. It's very tasty.