Doris made some Cassava Strips for dessert. Doris served the Cassava Strips Dessert with a Coconut Milk Topping called Nuoc Dua in Vietnamese.
The Cassava Strips is lightly chewy. According to Doris, the authentic Cassava Strips should be rolled in freshly grated coconut which is more moist than those store-bought grated coconut.
Doris is so sweet that she also brought some Vietnamese coffee to share with us. Doris had just return from Vietnam and the coffee is 100% Vietnamese coffee. This bag of 1kg ground coffee costs about CAD10. Vietnamese coffee is strong and best serve with condensed milk.
Ingredients for Cassava Strips:
- 2 packs of frozen grated cassava
- 5 ounces coconut milk
- 1 cup sugar
- a dash of vanilla extract
- 2 tablespoons butter, melted
- 1 cup water
- 4 tablespoons glutinous rice flour
- 1 teaspoon salt
Ingredients for Coconut Milk Topping (Nuoc Dua):
- 1 can coconut milk
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 to 2 teaspoons rice flour, dissolved in some water as thickener
|Defrost the frozen grated cassava overnight in the fridge. Drain the excess water by pressing on a sieve.|
|Combine all the ingredients in a large bowl.|
|For presentation purpose, Doris colored 1/2 of the ingredients green with a few drops of pandan extract which is available at Vietnamese groceries.|
|Do not use too much pandan extract as the color becomes darker after steaming.|
|Steam the cassava mixture in a steamer for 45 minutes.|
|Cool the cassava cake before slicing.|
|Slice the cassava cake into strips and roll in grated coconut to prevent sticking together.|
|To prepare the coconut milk toppings (Nuoc Dua), combine the coconut milk, sugar and salt in a small sauce pan and bring to a boil in medium heat. When it comes to a boil, add the rice flour solution to thicken the sauce.|
|Serve the cassava strips with some coconut milk toppings.
Doris, thank you so much for sharing your country’s cuisines with us.