Grilled Yucca With Coconut Cream |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Often called yucca wax (because it's coated with wax to preserve the freshness), yucca is also called cassava, and it's what tapioca is made from. Yucca is used in many Thai desserts, and it's especially good grilled or baked and then fried. Read more . I love Yucca and this was a twist to my normal recipes. Ingredients:
1 pound yucca root (cut into 4 inch sections and peel the skin) |
1/2 pound coconut sugar (also called palm sugar) |
1 tablespoon vanilla sugar |
2 pandan leaves |
4 cups water |
1 cup coconut cream |
1 tablespoon rice flour |
1/2 teaspoon sea salt |
Directions:
1. In a saucepan, heat up coconut sugar, vanilla sugar, pandan leaves and water. Cook until sugar turns to a syrup, approximately 15 minutes. Remove from heat and allow to cool.
2. In a sauce pan, add coconut cream, rice flour and salt and boil for 2 minutes. Remove from heat and set aside.
3. Grill yucca over charcoal at medium-high heat for 20 minutes, turning occasionally to prevent burning. Remove from grill and flatten the yucca with a rolling pin. After removing the inedible center stem, place the yucca on a serving platter and pour the syrup and coconut cream on top.
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