Mun Ping (Grilled Sweet Cassava ball)

Grilled Sweet Cassava ball or Mun Ping. Cassava or tapioca is a perennial plant widely grown in many tropical countries, including Thailand as one of the most important commercial crops.  We do use a lot of tapioca in our cooking, baking and dessert making. In Asian culture, cassava root is often consumed fresh, either boiled in chunks to be eaten with sugar, or made into all sorts of steamed cakes and puddings. Tapioca seed is also a common ingredient for dessert.

Ingredients:

• 100 gms Cassava Starch
• 230 ml Coconut Milk
• 150 gms Sugar
• 2 Eggs Yolks
• 1 Teaspoon Butter

Preparation:

• Boil the coconut milk with the sugar on a medium heat until dissolved.
• Turn the heat off and mix in the eggs yolks.
• Put the cassava starch into a dry frying pan and dry-fry for 20-30 seconds over a high heat (stir constantly). This will give the starch a slight toasted flavour.
• Add the starch to the saucepan and stir it in over a low heat - until it forms a thick sticky dough.
• Grease a baking tray with a little butter.
• Take off pieces of the dough and press them into 2cm diameter balls and place them on the tray.
• Cook in an over at 170 degrees celsius until brown, (1 hour is a typical baking time for these).
• Serve With Hot Tee or Coffee

   

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Khanom Mun Sam-pa-lang (Steamed Cassava Cake)

Cassava Cake is a classic Asia dessert. We have a lot in Thailand and around Asia. The taste are is solf, chewy and fragrance. I always enjoyed this even as a child. Today I going to share you this recipe so that you can enjoy this delightful recipe. Even if you are abroad, you can find many of these ingredients at any asian store. Enjoy ka!

INGREDIENTS:

• 2 cups of grated Cassava
• 6 tbsp of tapioca flour
• 1 tbsp Mung bean Starch
• ½ cup of sugar
• ½ cup coconut milk
• Food color
• 1 cup Shreded coconut
• ½ tsp salt

PREPARATION:

• Mix all the ingredient together except Shreded coconut and salt, mix until sugar dissolve for about 5 minutes.
• add color Mix well.
• mix shreded coconut and salf set aside.
• Lay small cups in a steamer and pour the mixture in each cup and Steam for 15 minutes.
• top or mix with Shreded coconut before serving.

  

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Man Sam Pa Lang Chuem (Candied Cassava)

This dessert make from cassava root as we have candied cassava root in Asia. Once candied the cassava root is chewier and stickier than other candied fruit, due to its natural guminess. This dessert look attractive and It also looked very sweet. But small amounts was very tasty. Try some yourself. This dish cost only 15-20 baht around food street in Bangkok.

Ingredients : 

• 500 g Cassava root 
• 300 g Sugar 
• 2 cup Water 

Preparation: 

• First you have to prepare the syrup by mixing together sugar and water and boil slowly until all the sugar has dissolved. 
• Strain this through a sieve and then bring it back to the boil once more. 
• Reduce the heat and then add the cassava roots which have been peeled and cut into two inch sticks. 
• Once it is cooked through it will have a glazed look as most of the syrup would have been absorbed by the roots. 
• You top this with a mixture of coconut cream and salt that has been boiled together and then allowed to cool. 
• And if cannot finish in a day you can keep it in freeze up to 3-5 days.

  

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