Various Recipes For Coconut Milk Cassava Compote, Delicious Sweet Dishes For Takjil Iftar

Various Recipes of Coconut Milk Cassava Compote – In addition to bananas and sweet potatoes, one of the ingredients that are usually processed into compote is cassava. Cassava compote can be a takjil menu for breaking the fast today. There are many cassava compote creations according to the mixture of ingredients used. Let's see the recipe for coconut milk cassava compote for iftar below.

Other recipes: Assorted Processed Cassava

Recipes and how to make cassava compote with black sticky rice

Dessert _

Keyword takjil menu, iftar recipe, takjil recipe

Preparation Time 15 minutes

Cooking Time 30 minutes

5 serving

Calories 163 kcal

Materials

Ingredients for Making Cassava Compote

500 grams of cassava
1/2 tsp vanilla powder
250 grams of sugar
2 pandan leaves
25 grams of pearl sago
1,500 ml of water
500 ml coconut milk obtained from 1 coconut
1/2 tsp salt

Ingredients for Black Sticky Rice

150 grams of black sticky rice
175 grams of sugar
2 pandan leaves
1/2 tsp salt
500 ml water

steps

How to Prepare Ingredients

First of all, please soak the black sticky rice that you have provided for about 2 hours.
Then, pearl sago is boiled with red dye.
After that, cut the cassava with a size of 3 cm.
Then tie a pandan leaf knot.

How to Process Black Sticky Rice

Please prepare a pot. Then add the soaked black sticky rice along with the pandan leaves.
Boil the sticky rice until soft. Add sugar and salt. Stir until absorbed. If you have picked up.

How to make compote

Please boil water along with cassava that has been cut into pieces until soft.
Then add the other ingredients such as vanilla, sugar, salt and pandan leaves. Stir well and boil until the gravy boils.
After that, please add the coconut milk while stirring until the sauce boils and the cassava is cooked.
If it's like that, you can immediately lift it.
Please serve the compote that you have made together with black sticky rice and pearl sago.

The compote of cassava mixed with black sticky rice is finished. You can make this cassava compote for a more delicious takjil menu.

Recipe for cassava compote with coconut milk

various recipes for coconut milk cassava compote, delicious sweet dishes for takjil iftar

Materials needed

500 grams of cassava
1/2 tsp salt
800 ml water
tsp vanilla paste
700 ml of water
1 tbsp toasted sesame
150 grams of sugar

Ingredients for Coconut Milk

300 ml coconut milk obtained from 1/2 coconut
1 tsp cornstarch
1/4 tsp salt
2 pandan leaves
3 tbsp sugar

How to Prepare Ingredients

First, take the cassava that you have provided. Then please cut into pieces with a thickness of 3.5 cm or according to taste.
After that, dissolve 1 teaspoon of cornstarch with 1 tablespoon of water.
How to make cassava compote with coconut milk
Please boil 700 ml of water. Then boil the chopped cassava for about 25 minutes until the cassava becomes half tender. After that, please lift and drain it first.
Next, boil the water again and add the boiled cassava along with other ingredients such as salt, sugar and vanilla paste. Stir well and boil over low heat for about 35 minutes until the gravy thickens.
If the gravy has thickened and a little, you can continue to stir it slowly so that the cassava does not crumble. If it's like that, please lift it.

How to Make Coconut Milk

Prepare a pan and put coconut milk into it along with other ingredients such as salt, sugar and pandan leaves. Stir until evenly distributed and the gravy is bubbling.
If it's like that, you can enter the cornstarch solution that has been made. Stir again until bubbling.

Also Read Various Fresh and Delicious Iftar Drinks

The cassava compote is finished. Serve cassava with coconut milk, to make it more delicious and look more attractive, you can sprinkle sesame seeds on it. Enjoy it while it's still warm to make it even more delicious.

Recipes and How to Make Cassava Balls Compote

Main Ingredients Needed

350 grams of brown sugar
100 grams of kolang kaling
1 tsp salt
1 young coconut
500 ml thick coconut milk taken from 1 coconut
1 tbsp sago flour
1,250 ml of water

Ingredients for Cassava Balls

125 grams of sago flour
250 grams of cassava
tsp salt
75 ml of warm water

How to Prepare Ingredients

Boil the kolang kaling that you have provided until cooked. Once cooked, please lift and split into two parts.
Then dredge the young coconut flesh with an elongated shape.
For sago flour, please dissolve it using 1 tablespoon of water.
Steam the cassava until cooked. Once cooked, please puree.

How to make cassava ball compote

Mix the mashed cassava together with salt, water and sago flour. Stir all the ingredients until evenly mixed.
If so, please form into balls. Repeat until all the batter is used.
Please boil enough water. Then enter the cassava balls that you have made into the boiling water. Boil until the cassava balls float. If it's like that, please lift and drain.
Next, boil the water along with the brown sugar. Stir well and cook until boiling. If so, you can filter it.
Re-cook the brown sugar boiled water along with the kolang kaling, boiled cassava balls, young coconut and additional salt. Stir well and cook over low heat until all the ingredients are cooked.
Then enter the coconut milk that you have prepared. Stir again until the gravy boils.
The next step, please enter the sago flour solution. Stir and cook again until the gravy boils, and thickens.
If it's like that, you can lift it and serve it in a serving place.

Also Read Recipes and How to Make the Iftar Menu for Grilled Chicken Kalasan Delicious, Delicious and Delicious

The compote of cassava balls has been completed. Enjoy while still warm to make it more delicious.

Recipes and how to make cassava compote with bananas

Materials needed

15 kepok bananas
250 grams of young coconut
300 grams of brown sugar comb
25 grams of sugar
300 grams of cassava
2.500 ml of coconut milk obtained from 1 1/2 coconuts
150 grams of green beans
1/2 tsp salt
3 pandan leaves

How to Prepare Ingredients

Please peel and cut the cassava to the size you like.
Then cut the banana obliquely into 2 parts.
After that, soak the green beans for 1 hour. If so, drain.
For young coconut please dredge. Then conclude the pandan leaves.

How to Make Cassava Mixed Banana Compote

Please take a pot and put in coconut milk and other ingredients such as cassava and pandan leaves. Boil until half cooked.
Then add green beans and boil again until cooked.
After that, add the sliced bananas along with the sugar and salt. Stir well and cook until absorbed.
Next please add young coconut. Stir again until smooth. Then you can lift it.

Those are some recipes for coconut milk cassava compote for iftar takjil. Now you can make your own takjil menu at home without fear of getting bored because we present various compote recipes with the creation of different ingredients.