Making a Foreign Dessert called "Cassava Pudding"
Hello and good day everyone. How’s everybody today? Great, I hope.
Well, today, I will share again another dessert; but it’s a foreign kind of dessert called “Cassava Pudding.” This particular type of root is originally from Asia specifically from the Philippine Islands. And I believe this root of cassava also can be found in South America and Africa as well.
This cassava root I only know how to make as a dessert. And as a dessert it’s popular in the Filipino kitchen and traditionally can be found especially in gatherings and family celebration in the household. And I learned how to make it from my mom, of course.
Cassava is starchy, sweet, and with a nutty flavor to it. But what I know about this root as I mentioned is to cook it as a dessert as it is called; however, I also heard that it can be served in many different uses or wide array of dishes, which I haven’t done or tried as of yet.
Anyways, one of the stores I went to yesterday or the other day was an Asian Market and I saw this grated cassava in the frozen section and that prompted me to think about the making the “cassava pudding. And a few hours after I came home I made the dessert since it has been a while since I I had made and tasted it.
And I also thought I would share this with all of you. And hopefully you will like this foreign type of dessert particularly from this root of cassava. Here is how you make it:
Cassava Pudding
Ingredients:
For the Pudding:
1 16oz. grated cassava
⅔ cups sugar
2 large eggs
400 ml. can of coconut milk
2 tbl. unsalted butter, melted
½ tsp. salt
For the topping:
⅔ c. brown sugar
⅔ c. milk
¼ c. evaporated milk
1 tbl. butter
¼ c. water
3 tbl. flour
Steps and Procedures:
For the Pudding:
Preheat oven to 350F degrees. Prepare to use an 8.5 x 8.5 glass baking dish for the mixture.
In a large bowl, place and combine all ingredients and thoroughly mix using a whisk.
Place the mixture into the prepared pan.
Bake for 75 minutes. Remove from the oven.
Meanwhile, make the topping while the pudding is baking in the oven.
For the Topping:
In a small bowl, mix the flour into the water until the flour mixture is well blended. Set aside.
In a small saucepan, combine brown sugar, milk, and butter, over medium heat for about 3-4 minutes.
Stir in and mix the flour mixture until sauce thickens and glossy. Remove from heat.
Pour and spread the topping over the pudding and allow it to cool for about 15-20 minutes. Or better yet put in the fridge for 30 minutes to set it firm.
Use a pizza cutter or butter knife to slice the pudding into serving pieces as shown. And serve.
There you have it, on how to make a delicious foreign “Cassava Pudding.” I hope you’ll try making this in your kitchen at home and hopefully you’ll like this kind of foreign dessert and share with family, love ones, and friends.
Thanks for visiting, reading, and viewing the steps by steps on how to make this recipe. Have a wonderful day and always enjoy cooking! Bon Appetit!
howdy there roger5120! hey this looks like a very unusual dessert, I've never heard of Cassava root before so this would be an interesting experiment! Hey have you considered signing up with steemkitchen? You can join their discord channel and when you use their tag they'll upvote your food posts.
Howdy back at ya janton! I’m glad you find this dessert unusual because it sure is. Lol 😂.
Cassava is pretty much similar to tapioca. I think you’ll like it, there isn’t much sugar to it. It uses coconut milk which is actually good for you. So I think that’s a good thing. I encourage you try.
Yeah, I’m already with them, I go to there discord once in a while as with any other discord with the exception of Actifit I seem to have more vibes with them - kinda among the rest.
Have a great day janton.
Posted using Partiko iOS
howdy again roger5120! oh ok about the steemkitchen, don't you have to use their tag to get upvotes from them? I don't know how they do it, just wondering. Yes the dessert definitely looks like a great one to try!
Howdy back janton! Yes, thanks for the reminder, sometimes I do use the steemkitchen tag, but other times I forget. I think it's because my Discord engagement is not really up to par as I get overwhelmed most of the time, there are so many of them. Just been an observer at most times. Anyways, I think that's how. thanks for the comment janton.
MY pleasure roger5120! I think the reason it's important to put the tag in for steemkitchen is because they curate all their votes manually so they look at anything with their tag. Yes it does get very overwhelming, you can work all day and not get much done on here! lol.
Yeah, sure does, doesn’t it? But you many of them seems to be there all day long. I don’t know how they do or manage to do that.
Posted using Partiko iOS
Hi @janton... thank you for the mention. 😁 we upvote as many recipe and food posts as we can and using our tag certainly helps us allot to find content to upvote as all our upvotes are manually curated.
Well thank you for the explanation freetissues, I really appreciate that and I love the fact that all the votes are manual ones!
Hello @freetissues thanks for the upvote. Sorry, that my Discord engagement is somewhat lacking. And I hope that at times that I forget to mention the #steemkitchen tag that it's alright for me to post my post in the channel. Have a wonderful day.
Congratulations! This post has been upvoted from the communal account, @minnowsupport, by rogerine from the Minnow Support Project. It's a witness project run by aggroed, ausbitbank, teamsteem, someguy123, neoxian, followbtcnews, and netuoso. The goal is to help Steemit grow by supporting Minnows. Please find us at the Peace, Abundance, and Liberty Network (PALnet) Discord Channel. It's a completely public and open space to all members of the Steemit community who voluntarily choose to be there.
If you would like to delegate to the Minnow Support Project you can do so by clicking on the following links: 50SP, 100SP, 250SP, 500SP, 1000SP, 5000SP.
Be sure to leave at least 50SP undelegated on your account.