WAJIB EMPUK ! RESEP SINGKONG THAILAND
Resep
Must Be Tender! Thai Boiled Cassava in Coconut Sauce
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pilih singkong yang empuk (ciri: kulit berwarna pink cerah), kupas dan potong-potong sesuai selera.
- Rebus singkong dalam air bersih bersama daun pandan dan gula pasir, masak dengan api sedang, tutup panci, hingga air menyusut dan singkong empuk.
- Buat saus santan: campurkan santan instan dengan air (perbandingan 1:1), gula pasir, susu kental manis, dan vanila ekstrak (opsional).
- Larutkan tepung beras dengan sedikit air, lalu masukkan ke dalam campuran santan bersama sisa air, aduk rata.
- Masak campuran santan dengan api kecil-sedang sambil terus diaduk agar santan tidak pecah, tambahkan garam, masak hingga mengental, lalu matikan api dan sisihkan hingga agak dingin.
- Setelah singkong empuk dan air menyusut, matikan api.
- Sajikan singkong hangat atau dingin dengan siraman saus santan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Choose tender cassava (look for bright pink skin as a sign), peel and cut into pieces as desired.
- Boil the cassava in clean water with pandan leaves and sugar, cook over medium heat, cover the pot, until the water reduces and the cassava becomes tender.
- Make the coconut sauce: combine instant coconut milk with water (1:1 ratio), sugar, sweetened condensed milk, and vanilla extract (optional).
- Dissolve rice flour with a little water, then add it into the coconut milk mixture along with the remaining water, stir well.
- Cook the coconut mixture over low-medium heat while stirring constantly so it doesn't split, add salt, cook until thickened, then turn off the heat and let it cool slightly.
- Once the cassava is tender and the water has reduced, turn off the heat.
- Serve the cassava warm or cold, drizzled with the coconut sauce.
Cook Mode
WAJIB EMPUK ! RESEP SINGKONG THAILAND
Must Be Tender! Thai Boiled Cassava in Coconut Sauce
WAJIB EMPUK ! RESEP SINGKONG THAILAND
WAJIB EMPUK ! RESEP SINGKONG THAILAND
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Pilih singkong yang empuk (ciri: kulit berwarna pink cerah), kupas dan potong-potong sesuai selera.
- Rebus singkong dalam air bersih bersama daun pandan dan gula pasir, masak dengan api sedang, tutup panci, hingga air menyusut dan singkong empuk.
- Buat saus santan: campurkan santan instan dengan air (perbandingan 1:1), gula pasir, susu kental manis, dan vanila ekstrak (opsional).
- Larutkan tepung beras dengan sedikit air, lalu masukkan ke dalam campuran santan bersama sisa air, aduk rata.
- Masak campuran santan dengan api kecil-sedang sambil terus diaduk agar santan tidak pecah, tambahkan garam, masak hingga mengental, lalu matikan api dan sisihkan hingga agak dingin.
- Setelah singkong empuk dan air menyusut, matikan api.
- Sajikan singkong hangat atau dingin dengan siraman saus santan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Choose tender cassava (look for bright pink skin as a sign), peel and cut into pieces as desired.
- Boil the cassava in clean water with pandan leaves and sugar, cook over medium heat, cover the pot, until the water reduces and the cassava becomes tender.
- Make the coconut sauce: combine instant coconut milk with water (1:1 ratio), sugar, sweetened condensed milk, and vanilla extract (optional).
- Dissolve rice flour with a little water, then add it into the coconut milk mixture along with the remaining water, stir well.
- Cook the coconut mixture over low-medium heat while stirring constantly so it doesn't split, add salt, cook until thickened, then turn off the heat and let it cool slightly.
- Once the cassava is tender and the water has reduced, turn off the heat.
- Serve the cassava warm or cold, drizzled with the coconut sauce.
Cook Notes
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