Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua
Cassava and Coconut Milk / Khoai Mi Nuoc Cot Dua is a scrumptious little snack and this Instant Pot recipe makes it a cinch to cook. Full of tantalizing tastes and textures, this dish features hearty cassava chunks cooked in creamy coconut milk and then served topped with shredded coconut and a sweet and salty nut medley. The cassava is deliciously mealy and the combination of starchy and crunchy textures is perfectly satisfying. I've loved this dish since childhood and whenever I crave a comfort dish that's just a tad sweet, this is my go-to snack. I hope you give the recipe a try and share your comments with me. Enjoy!
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb frozen peeled cassava (, thawed)
- 1/2 cup coconut milk
- 1 Tbsp sugar
- pinch of salt
- 1 cup shredded young coconut (or 1/2 cup dried coconut flakes)
- 1/4 cup roasted peanuts
- 2 Tbsp sugar
- 1 Tbsp roasted sesame seeds
- 1/4 tsp salt
Instructions
- 1
Transfer the roasted peanuts into a small food processor. Pulse 3-4 times to chop the peanuts. Add the sugar, roasted sesame seeds and salt. Pulse 4-5 more times to combine the ingredients. Transfer into a small bowl and set aside for now.
- 2
Transfer the thawed cassava into medium bowl. Rinse with cool water and then pat dry with a towel. Cut the cassava in half lengthwise and then cut into small chunks. Transfer the pieces into a steamer basket.
- 3
Add 1 cup water into the inner pot of a 6 Quart Instant Pot. Transfer the steamer basket with cassava into the inner pot. Cover with the lid and set the handle to "Sealing". Set to pressure cook on High for 8 minutes.
- 4
Manually release the pressure after the cook time is completed. Remove the steamer basket from the inner pot and set on the counter.
- 5
Remove the fibrous spine by carefully plucking it from the center of each cassava chunk.
- 6
Pour out the water in the inner pot.
- 7
Press the "Sauté" button. Add the coconut milk, sugar and salt into the inner pot. Stir to combine the ingredients. When the coconut milk starts to boil, add the cooked cassava. Gently combine together coating the cassava in the coconut milk. Cook for 2-3 minutes or until the coconut milk thickens. Press the "Cancel" button to stop the Sauté mode.
- 8
Transfer to a large plate. Add shredded young coconut or dried coconut flakes over the cassava. Sprinkle with a generous amount of the sesame peanut topping. Enjoy while warm.
- 9
Refrigerate any remaining portions and enjoy within 3-4 days.