Tuesday, 27 May 2014

Thai Candied Cassava (Mon-ted Chuame)

I love Thai Candied Cassava (Mon-ted Chuame) dessert and had been craving for it.   While doing my marketing at a new market place, I saw tapioca going for S$1.70/kg.  Not too sure whether this is cheap but the vendor sure has some arrogant attitude.  (Will be my last time patronizing this stall). 

I love Thai desserts but they are generally very sweet and has coconut cream, something that I have yet to overcome.

Making this sure takes patience as it needs between 1½ - 2 hours to cook it.

What you need:

500g tapioca, peeled and cut into 5 
100g white sugar
50g brown sugar
3 cup water


Put sugar and water into a shallow pan (enough to set the tapioca into one single layer).  Melt the sugar.

Add in the tapioca and let it simmer for 1.5 - 2 hours.  Turning occassionally to glaze the tapioca.  (be gentle as the tapioca will break when cooked).

Once sugar caramelized and tapioca is cooked through.  Remove.

Serve with coconut cream.


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