First of all thank you to Indonesian food blogger for invite me to this Idfb challenge #12, Heavenly blush for sponsor and Omar Niode Foundation for the challenge idea, and to all Indonesian student who involved with innovation of Singkong day and anyone who involved and manage this "singkong-yogurt" challenge.
Cassava and Yogurt two Ingredients that seem not work well together and I never had experiment with. I try to created the first dish in baking technique but it's not work out. Then I try again with other technique"boiling and puree" and come up with this dessert cassava pudding, Cassava puree mixed with cream and yogurt add nutella for sweetness, I skip the egg on the list ingredients because starch consistency from cassava , I need only five ingredients.
Ingredients;
- 1 pound fresh/frozen casava
- 1 1/2 cup heavy cream
- 1 cup vanilla yogurt
- 1/2 cup nutella
- 11/2 Tablespoon white honey
Directions :
If use fresh cassava,Peel the skin,cut into big pieces,bring to boil with water until soft, it take about 20 minutes or so.
Drain boiling water,remove the cassava string, and transfer into food processor or blender add heavy cream and vanilla yogurt, puree or blender together until smooth, divide cassava mixture by two
( as an optional,if you make two color of pudding )
Set the stove in low heat,transfer half of cassava mixture into boil pan, add nutella stir in low heat for about 2 minutes or so until nutella melted and mix well.
Transfer another 1/2 cassava mixture into a bowl add honey and stir until combine, layer a cup/glass with pudding, chill in the fridge before serve or you can serve warm if you like.
Cassava and Yogurt two Ingredients that seem not work well together and I never had experiment with. I try to created the first dish in baking technique but it's not work out. Then I try again with other technique"boiling and puree" and come up with this dessert cassava pudding, Cassava puree mixed with cream and yogurt add nutella for sweetness, I skip the egg on the list ingredients because starch consistency from cassava , I need only five ingredients.
Ingredients;
- 1 pound fresh/frozen casava
- 1 1/2 cup heavy cream
- 1 cup vanilla yogurt
- 1/2 cup nutella
- 11/2 Tablespoon white honey
Directions :
If use fresh cassava,Peel the skin,cut into big pieces,bring to boil with water until soft, it take about 20 minutes or so.
Drain boiling water,remove the cassava string, and transfer into food processor or blender add heavy cream and vanilla yogurt, puree or blender together until smooth, divide cassava mixture by two
( as an optional,if you make two color of pudding )
Set the stove in low heat,transfer half of cassava mixture into boil pan, add nutella stir in low heat for about 2 minutes or so until nutella melted and mix well.
Transfer another 1/2 cassava mixture into a bowl add honey and stir until combine, layer a cup/glass with pudding, chill in the fridge before serve or you can serve warm if you like.
Cassava sounds familiar, not sure if its ubi kayu or topioca as we call it over here.
ReplyDeleteLovely layering and that contrast of colors are amazing.
A very unusual pudding for me...I need to check Asia stores here for some cassava. They look fabulous!
ReplyDeleteCassava look absolutely gorgeous :)
ReplyDeleteCheers
Choc Chip Uru
Cassava is a totally novel ingredient for me. However, the dish does sound delicious coz I love tapioca.
ReplyDeleteGorgeous, creamy and yummy pudding you made...love the addition of the Nutella!
ReplyDeleteLoL,
ReplyDeletethis post me remind me alot about my lack of english cabalibity,
once i've had ordered cassave dessert in a fancy hotel lounge, i'm quite surprice what's comming was cenil singkong isi tape....hehehe
i expeccted something diffrent since cassave is not really familiar word for me....
Thank you Mas Ridwan for participating on our anniversary challenge. Nice post Mas!
ReplyDeleteRegards,
Indonesian Foodblogger group
Thanks Mas Ridwan. Hasilnya cantik :)
ReplyDelete