Culinary Recipes

Ingredients:

• 600 grams of cassava, peeled and cut, wash
• 50 grams sugar
• 3 tablespoons powdered milk
• 2 tbsp liquid margarine
• 1 / 2 tsp salt
• 2-3 drops red food coloring
• 1 / 4 and a half old coconut, grated, steamed
• contents:
• 150 grams of peeled green beans
• 300 grams of coconut and a half old, the epidermis peeled, crushed coarse
• 50 grams sugar
• 1 / 4 tsp salt

Topping: Mix together

•  3 tablespoons white sesame roasted, mashed
•  2 tablespoons granulated sugar
•  1 / 2 tsp salt

How to Make Gethuk Thailand :

1. Cassava steamed until cooked, remove and discard fiber. Cassava mash while hot until smooth and legit. Add the sugar, milk powder, margarine and salt, mash again until blended.
2. Divide the dough into 2 parts, put the pink dye on one part of dough and let the colored part of the original one, set aside.
3. Contents: Wash green beans, peeled, soak for 30 minutes, drain. Steam the green beans and shaved coconut green beans separately until tender (approximately 15 minutes), remove from heat. Combine green beans, shaved coconut, sugar and salt together and stir well.
4. Take one part mashed cassava dough, roll between 2 sheets of plastic until thick 1 / 2 cm. Print with 8 cm diameter circular molds. Place 1 teaspoon of dough in the center content.
5. Fold the dough up to form a half circle, then press the edges slightly so that the contents do not come out. Repeat until dough runs out.
6. Serve on a serving dish with a complementary toasted shredded coconut and sesame. Or, roll the cake into the shredded coconut that has been mixed with salt, set at the top of the container / serving dish, sprinkle with toasted sesame seeds.

Incoming search terms:

cassava roll, steamed cassava cake

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