If we talk about consumption, I have tasted this cassava porridge, and my wife has also made it. I also often buy this cassava porridge but the taste of the cassava porridge I buy is no better than the taste of the cassava porridge my wife makes. It's not without reason because the tongue is used to not consuming too much sugar and other additives. When I bought cassava porridge from a porridge seller, my tongue felt something strange, namely the presence of additional sweeteners which made the tip of my tongue and throat taste bitter and do any of you also feel the same as me?
and this afternoon, when the weather was cloudy, I wanted to make this cassava porridge again because there was cassava that had just been pulled from a neighbor's field and we were given one tree. This is one tree that I am currently processing for several dishes. and my dish is to make this cassava porridge myself because actually making this porridge is easy but requires energy so my wife is lazy about making this porridge and asks me to make the porridge myself.
The ingredients needed to make this porridge are
1. 300 grams of cassava
2. 200 grams of palm sugar
3. 1-2 pandan leaves if you have them
4. 2 packs of instant coconut milk measuring 65 ML, if you have fresh coconut milk it is much better, but if you use thick coconut milk then you no longer need to use water.
5. 300 ML water
How to make delicious cassava porridge is:
1. Peel the cassava then wash the cassava clean then grate the cassava. Once you have finished grating it, don't throw away the water, just leave it. and I immediately grated it on a scratch-resistant Teflon stone
2. After that, put the palm sugar into the Teflon containing the grated cassava
3. then add the instant coconut milk into the mixture
4. then pour in the water and stir until smooth.
5. Then cook over medium heat and add pandan leaves so that the porridge smells more fragrant
6. Keep stirring until the mixture thickens and the palm sugar no longer has lumps. and the process of stirring the cassava is what makes my wife lazy about making it because the closer it gets to the cooked porridge, the thicker the cassava will become and the stirring will also become more difficult and you shouldn't leave it during this process because the bottom of the porridge can easily burn. This stirring process can take up to 5-10 minutes until the cassava really thickens. then we can turn off the fire.
1. 1 pack of thick coconut milk measuring 65 ML
2. 1 tablespoon cornstarch
3. a little salt'
4. 250 ML water
1. 1. Put 1 spoonful of cornstarch into the pan
2. then add 1 packet of instant coconut milk
3. Mix the water
4. And add a little salt so that the resulting sauce tastes delicious
5. Then cook over medium low heat and stir until it boils then turn off the heat.
6. But here I feel like my sauce is a little broken and I don't know why. Maybe it's because there's too much cornstarch. what do you think? even so I got the taste I wanted.
How to serve it: I take the porridge and pour a little sauce into it. The sweet taste of palm sugar porridge combines with the thick, savory coconut milk sauce. the fragrance of pandan leaves overwhelms my sense of smell. The texture is soft and filling because cassava porridge is a carbohydrate substitute for rice.
and this dish can be used as a main dish or dessert at the same time depending on each person's habits. because even though this is a carbohydrate, when I consume it I don't feel full when I don't consume rice. On the other hand, for people who don't consume rice, this porridge will be very filling.
Have you ever made this porridge? If so, is your method of making it the same as mine? I want to know and greetings from Tomi diwirja. Indonesia