Candied Cassava (Mun Sumpalung Cheuam)

March 4, 2015

Candied Cassava (Mun Sumpalung Cheuam) © kvalifood.com

A traditional Thai dessert where cassava is slowly simmered in sugar syrup until it turns translucent, fudgy, and chewy. Root vegetables, squashes, and beans are common in Thai desserts, and this technique is also used for bananas and sweet potatoes. The slightly salty coconut sauce on top balances the sweetness and adds creaminess. Serves 6, takes about 2 hours.

Ingredients

Serves 6

Candied Cassava

450 g cassava (also called yuca and manioc), fresh (or frozen)(see notes)
7 ¾ dl water
4 ¾ dl sugar, granulated

Salted Coconut Sauce

1-1 1/2 tsp rice flour (see notes)
1 Tbsp water
125 ml coconut milk
1/4 + 1/8 tsp salt

Directions

Peel the cassava and cut it into 3-inch sections, halving any large pieces horizontally. If using frozen cassava, use it whole straight from the freezer - you’ll cut it after boiling.

Bring the water to a boil in a heavy-bottomed pot just big enough to hold the cassava. Boil for 10 minutes. If using frozen cassava, remove it from the pot after boiling, cut into 3-inch pieces, and return it to the pot. If you needed a larger pot to boil the frozen cassava, transfer the cut pieces to a smaller pot with 3 cups of the cooking water.

Add the sugar, bring back to a boil, then reduce to low heat. Simmer for 1 1/2 to 2 hours, turning the cassava every 20-30 minutes. It’s done when the syrup is thick and the cassava is mostly translucent (some parts may stay opaque). If the syrup reduces too fast, add a little water.

Meanwhile, make the coconut sauce. Stir the rice flour and water together in a bowl until completely dissolved. Stir in the coconut milk and salt. Pour into a small pot and cook over medium-high heat, stirring constantly, just until it reaches a boil. Remove from heat immediately.

When the cassava is done, remove it from the pot, leaving the syrup behind. Stir a little water into the remaining syrup to thin it out, then drizzle it over the cassava to moisten.

Serve the cassava drizzled with the salted coconut sauce. Good at room temperature or warm.

Notes

Frozen cassava works just as well as fresh and is more reliable. Fresh cassava should be completely white inside, but it’s hard to tell before cutting.
Use only 1 tsp of rice flour if your coconut milk already looks thick.
Some cassava will have hard fibrous parts that won’t soften with cooking - just eat around them.
The dessert keeps in the fridge for a few days. Store the coconut sauce separately.
The syrup turns gooey during cooking because the cassava naturally releases tapioca starch.