Brilio.net - Cassava is one source of carbohydrates that is often consumed as a snack or substitute for rice. Its soft texture and slightly sweet taste make it suitable for processing in various ways, from frying, steaming, to boiling. However, boiling cassava so that the results are soft, tender, and cracked often takes a long time.
Usually, cassava takes quite a long time to cook perfectly. If boiled too quickly or with too high a heat, the outside can become soft first while the inside is still hard. Well, there is a simple trick that can speed up the cassava boiling process without reducing its quality. In fact, with this method, you only need about 10 minutes to get cassava that is really soft and cracked. Curious? Let's see the steps!
How to boil cassava so it quickly becomes soft and splitsThis trick was shared by TikTok user @nova.a76, who managed to boil cassava with soft and cracked results in a short time. The method is quite easy and you can practice it yourself at home.
1. Preparation of cassava
photo: TikTok/@nova.a76
Before you start boiling, make sure you choose quality cassava. Good cassava usually has an outer skin that is not too hard, easy to peel, and does not have much fiber.
Initial steps that need to be taken:
- Peel the cassava, then wash it clean.
- Cut into several pieces so they cook faster.
2. First boiling (until the water boils)
- Put the cassava pieces into a pan filled with water.
- Add a little salt and a few bay leaves to give it a more delicious aroma.
- Boil over medium heat until the water starts to boil.
3. Soak in ice water
photo: TikTok/@nova.a76
After the water boils, immediately lift the cassava and soak it in ice water. This is the main key to making the cassava crack faster and softer. The drastic change in temperature will make the cassava texture softer. Soak it for just a few minutes.
photo: TikTok/@nova.a76
4. Second boiling (10 minutes until the water reduces, the cassava key cracks and becomes soft)
- Reheat the boiled water.
- Add the cassava that has been soaked in ice water.
- Boil again over low heat until the water reduces and the cassava really splits.
Once this step is complete, the cassava is ready to eat! You can enjoy it with chili sauce, dipping sauce, or sprinkle with grated coconut to make it even more delicious.
Why is this trick effective?This method works because the extreme temperature difference between boiling water and ice water helps develop the fibers in the cassava, making it more tender and the inside evenly cooked in a short time. Plus, boiling twice also ensures that the cassava is not only cooked on the outside, but also all the way through.
Now, you don't have to worry about cassava being boiled for too long or still hard in the middle. With this trick, you can save time and gas when boiling cassava, but still get soft, tender, and perfectly cracked results.
How? It's really easy, right? Come on, try it yourself at home!
(brl/red)
