How to Make Mario Batali Cassava with coconut sauce - Vegan friendly

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cassava with coconut sauce - vegan friendly. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Cassava with coconut sauce - Vegan friendly is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Cassava with coconut sauce - Vegan friendly is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have cassava with coconut sauce - vegan friendly using 13 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cassava with coconut sauce - Vegan friendly:

1. Make ready For Cassava
2. Get cassava - peeled and cut into small pieces
3. Get himalayan salt
4. Take sugar / honey/xylitol
5. Take pandan leaves (optional) - you can change with vanilla essence
6. Make ready milk
7. Make ready For coconut sauce
8. Make ready coconut milk
9. Take milk - or change water/milk alternate such as hazelnut milk
10. Prepare sugar
11. Prepare himalayan salt
12. Prepare Pandan leaves (optional, you can change with vanilla essence)
13. Take cornflour (mixed with cold water)

Instructions to make Cassava with coconut sauce - Vegan friendly:

1. Steam the cassava till its tender and looks quite glassy. remove all the stem.
2. Move into pan, and mashed them like you mashed potato. Add the rest of the ingredients. put in medium heat and let all the milk simmer and no more liquid there. Taste it and add what's missing to your liking.
3. This should be quite firm but smooth that you can make a ball. start doing this with 2 spoons (if you ice cream scoop, that would be easier), and put this aside.
4. To Make the sauce. Simply, put all the ingredients (except for the corn flour) in the pan, always stir so the milk does not bubble. Taste it, as you need to make sure the sweetness is just enough. Then put the corn flour liquid. Keep stirring till it thicken.
5. You can put this in fridge and eat them cold in summer, or warm them up and eat them warm in winder. Totally up to you :)

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