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19 October, 2017

Man Sampalang Cheum – Cassava in Syrup with Coconut Cream

One of my favourite things to eat in Thailand is nam kaeng sai (น้ำแข็งใส), or mixed ice desserts. These refreshing bowls are typically comprised of your choice of an impressive variety of toppings combined with shaved ice (or sometimes crushed ice), coconut milk, and simple syrup. These toppings can include (but are not limited to) fruits, jellies, beans, dessert noodles, rice dumplings, and candied vegetables.

Thai Candied Cassava Man Sampalang Cheum

Man sampalang (cassava) cheum (cooked in syrup) is one of my favourite additions to an icey bowl of nam kaeng sai. It is cloyingly sweet, but that sweetness is cut by the addition of crushed or shaved ice.

Slaked lime water is an alkaline ingredient utilised in Thai cuisine to forge a lasting crispness in battered and fried foods as well as to impart a firm texture to pickles and candied vegetables and fruits. It isn’t a necessary step to soak the cassava/yuca in the alkaline water first, but the texture of the cassava won’t be as firm.

Candied Cassava with Coconut Cream (Man Sampalang Cheum – มันสำปะหลังเชื่อม)

Thai sweet cassava in syrup

Man sampalang cheum, or candied cassava (yuca), is a common ingredient in Thai nam kaeng sai. It is cloyingly sweet, but the addition of ice waters it down into a refreshingly pleasant snack on a hot day. Soaking the cassava in slaked lime water isn’t absolutely necessary, but will improve the texture.

Ingredients

  • 450-500 grams peeled cassava, cut into chunks
  • 1000 millilitres (4 cups) slaked lime water (optional)
  • 750 millilitres (3 cups) water
  • 430 grams (2 cups) white granulated sugar
  • ½ teaspoon salt
  • 4-5 pandan leaves (optional but recommended), tied in knots
  • ½ cup coconut cream
  • 1 teaspoon rice flour
  • crushed or shaved ice, for serving
Directions/Method

  1. Optional step: soak the cassava pieces in the slaked lime water for 15-20 minutes. Drain.
  2. Add the water, sugar, salt, and pandan leaves to a large saucepan and bring to the boil. Simmer for about ten minutes, until the sugar is dissolved and the liquid thickens ever so slightly.
  3. Add the cassava and cook for about 45 minutes on a medium simmer. About halfway through, remove the pandan leaves and discard. Cook the cassava until fork tender and then set aside to cool.
  4. While the cassava is cooking, prepare the coconut cream by combining it with the rice flour (and maybe a pinch of salt) in a small saucepan. Cook over medium heat, stirring constantly, until the flour has dissolved and the liquid has thickened slightly. Set aside to cool.
  5. Once everything is cooled, spoon some cassava with a little of the syrup into a bowl. Top with some of the coconut cream. Add crushed or shaved ice if desired.
  • Author: Kip Dorrell
  • Serves:4-6
  • Cuisine: Thai

Thai Candied Cassava in Coconut Cream

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  • I repeat myself every holiday season: I don't like Christmas but I like cookies. Many of you may be surprised to learn one of my favourite purchases of the year used to be the Martha Stewart Christmas cookie magazine, which they sadly seem to have ceased publishing. I'm always excited to see new and old ideas come to life both in print and on screen. These pocky sticks are based on the @nytcooking version, only mine are vegan. Holidays or not, no one needs to lose their life to have a good biccie. These were fun to make and I'm already thinking of other possible flavour combinations I could use. I also veganised the brown sugar anise cookies (with slight modification) and citrus stamped shortbread from NYT Food, but don't have photos of those.⁠
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HAPPY COOKIEMAS⁠
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