KOMPAS.com – Boiled cassava, including iftar takjil ingredients, cassava is usually added with coconut milk, milk, or brown sugar so that it tastes sweet savory.
However, if not boiled properly, cassava can be hard and not broken. Check out how to boil cassava so that the results are soft and fluffier, as reported Kompas.comMonday (8/5/2023).
Also read:
1. Choose a good cassava
Illustration Is cassava good for health?According to the special owner of Cassava Cheese 1852, Puspita Fajar Hernanda, choosing the right cassava affects the results of the stew.
“Choose the peeling cassava skin. So the skin is peeling a little even a good one. Make it also easy to peel later,” he said.
Also read: Recipe for Cassava Cheese, Traditional Snacks with Modern Touch
Cassava with a slightly peeling skin is usually fresher and has a soft texture when cooked.
2. Cut cassava
Medical conditions or diseases that can be relieved by regular eating cassava.Cassava that is cut too large takes a long time to cooked. Therefore, cut the cassava in a small size to make it soft quickly.
Don’t forget to remove the fiber or veins on the surface so that the end result is softer and softer.
Also read: How to Sain Cassava so that the results are soft
3. Soak in water first
Thai cassava illustration.Before cooking, soak cassava in clean water for 15 minutes. This method helps eliminate the remaining sap that can make cassava feel bitter.
In addition, soaking can also make the cassava texture softer when boiled.
Also read: Recipe for Botok Teri Cassava Leaves Medan, Steamed Side side dishes
4. Pay attention to the duration
Cassava Illustration before processingThe best time to boil cassava is around 20-30 minutes with medium heat, reported from Real simple.
Do not take too long because it can make the texture too soft or even destroyed.
Also Read: Thai Cassava Recipe Without Coconut milk, Can Use Milk
5. Soak in ice water
Cassava Illustration. There are several side effects of cassava if eaten mistakenly, including the potential for cyanide poisoning.Once cooked, immediately remove the cassava and soak it in ice water for 15-30 minutes. This method makes the texture more broken and still fluffier.
Also read: How to boil cassava leaves so that it is soft and maintain the green color
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