Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua

Method9 steps

1. 1

   Step 1: Pulse the 1/4 cup roasted peanuts in a small food processor 3–4 times to chop. Add the 2 tbsp topping sugar, 1 tbsp roasted sesame seeds and 1/4 tsp topping salt, then pulse 4–5 more times to combine. Transfer the sesame-peanut mixture to a small bowl.

   Uses 1/4 cup roasted peanuts · 2 Tbsp sugar · 1 Tbsp roasted sesame seeds · 1/4 tsp salt

2. 2

   Step 2: For this version, use 1 lb Quê Hương commercial frozen peeled cassava chunks and follow the package directions. Keep the chunks frozen until they go into the steamer basket. Prepare the 1 cup shredded young coconut separately: if frozen, thaw it in the refrigerator, then rinse with cold water and drain well.

   Uses 1 lb Quê Hương commercial frozen peeled cassava chunks · 1 cup shredded young coconut · Cold water as needed to rinse the thawed shredded coconut

3. 3

   Step 3: Fill a regular steamer with enough water below the basket and bring it to a boil with steady steam. Add the frozen cassava chunks from step 2 to the basket, cover and maintain steady steam. Check after 20 minutes; the manufacturer gives about 20–30 minutes, with the package directions governing.

   Check steamed commercial cassava · 20 minUses frozen commercial peeled cassava chunks · Water as needed for the regular steamer, including hot top-ups

4. 4

   Step 4: At the check, test the largest cassava pieces: a fork should slide through easily and every piece must be fully cooked through. Continue steaming if needed, keeping water below the basket and adding hot water as necessary. Once fully tender, turn off the heat and carefully lift out the basket, opening the lid away from your face.

   Uses steaming cassava and steamer-water setup · Water as needed for the regular steamer, including hot top-ups

5. 5

   Step 5: Once the cooked cassava from step 4 is cool enough to handle safely, remove any remaining tough fibrous spine from the middle of each piece.

   Uses fully cooked cassava lifted from steamer

6. 6

   Step 6: Discard the used steamer water. Have a clean saucepan ready for making the coconut sauce.

   Uses used steamer water to discard

7. 7

   Step 7: In the clean saucepan, stir together the 1/2 cup coconut milk, 1 tbsp sauce sugar and pinch of sauce salt. Heat until it begins to boil, then gently fold in the cooked, trimmed cassava from step 5. Cook for 2–3 minutes, checking after 2 minutes, until the coconut milk thickens and coats the pieces. Turn off the heat.

   Check coconut-coated cassava · 2 minUses 1/2 cup coconut milk · 1 Tbsp sugar · 1 pinch salt for coconut sauce · fully cooked trimmed cassava

8. 8

   Step 8: Transfer the warm cassava and coconut sauce from step 7 to a large plate. Top with the rinsed, drained young coconut from step 2 and a generous amount of the sesame-peanut mixture from step 1. Offer the remaining topping separately and enjoy while warm.

   Uses cooked cassava and thickened coconut sauce · drained shredded young coconut · sesame-peanut topping to garnish

9. 9

   Step 9: Promptly refrigerate any leftover cassava and coconut topping in covered shallow containers, within 2 hours of cooking. Enjoy within 3–4 days; reheat the cooked cassava thoroughly to 74 °C (165 °F) before adding cold toppings.

   Uses remaining topped cassava · remaining sesame-peanut topping