Wednesday, May 30, 2012

Singapore - Steamed Cassava Cuts (Sentiling)

Steamed Cassava Cuts 


-       500gm cassava (tapioca), peeled and grated
-       150gm granulated sugar
-       1/2 tsp salt
-       1/2 tsp vanilla
-       1/2 medium coconut, grated and steamed with 1/4 tsp salt and 5 pandan leaves, shredded and tied into knots food dye, according to preference


-       Mix grated tapioca, granulated sugar, salt and vanilla.
-       Divide dough into 3 parts, each to be given a different colour.
-       Line the base of the steamer basket with grease-proof paper or banana leaves.
-       Pour in dough of one colour and level it according to the shape of the steamer basket.
-       Pile on the other doughs in alternating colours.
-       Alternatively, you can steam each colour separately if you prefer the titbit to be of one colour only.
-       Steam for about 45 minutes until done, remove, cool and cut into pieces.
-       Roll the Sentiling in steamed, grated coconut before serving.

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