Friday, July 10, 2009
Posted by nooschi at 10:50 AM .
Yuca with coconut and sugar is a popular street dish in Southern Vietnam. You can find this pretty much anytime of the day, but most people prefer it in the morning as a breakfast dish. The yuca is first steamed, then split with a knife to create a crevasse, where the condiments are poured in. Condiments include confectioners' sugar, fresh coconut, coconut milk, and toasted sesame seeds. To serve, the yuca is wrapped in a banana leaf.
Yuca, also known as cassava, is a starchy root with a hard waxy exterior. It is a major source of carbohydrates, and in terms of taste, it doesn't have a lot of it. It is eaten more for the texture than for taste. Tapioca is made from the flour of this root.
When selecting yuca, be sure to avoid ones with bruises. Any tender spots on the yuca root is likely a sign of a bruise.
This recipe yields 6-8 servings.
Yuca with Coconut and Sugar
- 2 yuca roots
- 3/4 cup of granulated sugar
- 2 cups of sweetened coconut, shredded
- 4 Tbsp of sesame seeds, toasted
1. Peel the yuca roots, and soak them in cold water for 3 hours. Steam them for 20 minutes. While still hot, cut the yuca into small wedges.
2. While the yuca is still warm, mix in the sugar and coconut with your hands. The sugar will melt into the yuca, so make sure it is evenly distributed. Right before serving, mix in the toasted sesame seeds.
With this recipe, we normally toast the sesame seeds in a wok to create a more authentic flavor. If you wish, you can also pour coconut milk on top of this dessert.