foto: YouTube/resep bunda yustin
Brilio.net - Kolak is one of the favorite menus for breaking the fast. This sweet drink mixed with coconut milk can be served cold or warm. You can serve it according to your taste.
This drink, which is usually made from bananas , is popular with people from various circles, from children to adults. Not only is it made from bananas, apparently compote can also be made from several other ingredients, such as cassava.
Even though they are both delicious, the way to make cassava compote is a little different from usual. The reason is, the texture of cassava is harder than banana. Therefore, some people deliberately boil the cassava pieces twice before mixing them with coconut milk. The extensive boiling process really makes the cassava texture soft. However, gas usage also becomes more wasteful, right?
As a solution, you can imitate the method of making cassava compote shown by YouTube user Mother Yustin's recipe. In his video upload, it appears that he did not boil the cassava more than once. Even so, the cassava compote is still soft, sticky and tasty, you know.
How to make soft cassava compote without boiling it twice.
First, make a sugar solution for the cassava compote. To do this, boil 200 grams of brown sugar, 50 grams of granulated sugar and 250 ml of water. Stir until all ingredients are dissolved and mixed completely. If so, turn off the stove and set it aside first.
photo: YouTube/Mother Justin's recipe
On the other hand, peel and then wash the cassava to be processed. After that, just cut the cassava into the size according to taste.
"My advice is don't make it too big, so that the cassava becomes soft easily," he said, quoted by BrilioFood from Mother Justin's YouTube recipe on Tuesday (19/3).
photo: YouTube/Mother Justin's recipe
Once done, put the cassava pieces into boiling water. Add two bunches of pandan leaves and the brown sugar solution that was made earlier.
"The goal is to filter it like this so that there is no sand or dirt in the compote later. "Stir and cook the cassava until cooked and soft," said the video owner.
photo: YouTube/Mother Justin's recipe
After boiling for a while, it seemed that the cooking water had reduced. This indicates that the cooking water is completely absorbed into the cassava. That way, the cassava compote tastes sweeter and more delicious.
It doesn't stop there, after the cooking water has reduced, immediately add 1 liter of coconut milk to the cassava compote. Stir so that the coconut milk doesn't break and is mixed completely. Also add 1/4 teaspoon salt, then cook the cassava compote until it boils.
photo: YouTube/Mother Justin's recipe
When it's boiling, turn off the stove and serve the cassava compote. Without needing to boil it twice, the texture of the cassava is perfectly soft. This menu can be an inspiration for takjil to break the fast.
photo: YouTube/Mother Justin's recipe
Easy trick to peel cassava skin.
Here is an easy trick for peeling cassava skin:
1. Soak the cassava.
Before you start peeling, soak the cassava in warm water for a few minutes. This will help loosen the skin and make it easier to peel.
2. Cut off the ends of the cassava.
Cut off the ends of the cassava to create a flat surface and make it easier to place the cassava stably while you peel.
3. Use a sharp knife.
Use a sharp kitchen knife to peel the cassava. This will help you peel the skin easier and faster.
4. Cut off the visible ends.
Cut off the tip of the cassava that looks hardest or damaged. This will make it easier for you to start peeling.
5. Work slowly.
Using a knife, gently cut the cassava skin in a circular motion from tip to tip. Make sure you follow the shape of the cassava and avoid cutting too deep to avoid waste.
6. Check carefully.
After you peel, examine the cassava carefully to ensure all parts of the skin have been removed. Cut off any small pieces that may be left behind.
By following the steps above, you will be able to peel cassava skin more easily and efficiently.
(brl/tin)
