Tuesday, August 1, 2017

Thai Candied Cassava (Montad Chuame)

Veeeryyyyy long time no cook new recipe! Recently I've been focusing more on writing stories (check it out here: steller.co/nntmv) that I leave this blog.

Anyway, office situation after post-Eid holiday was fulfilled by foods from friend's hometown. One of my friend gave me raw cassava from her hometown, Ciamis, West Java, and asked me to cook Thai Cassava Dessert. Well, challenge accepted!

The original Thailand's name is Montad Chuame, however, people are more familiar to call this as "Thai Cassava Dessert", or "Candied Cassava Dessert". Its term is candied because the caramelized process of sugar boiled along with the cassava that made it look like glazing candies.

Brought this dessert two weeks ago to my workplace and people loved it! Despite the ugly look because it was more like a porridge rather than whole pieces of cassava, its rich and smooth taste still did the kick. Recipe were modified from here and here.

Thai Candied Cassava (Montad Chuame)
Total cooking time: 2.5 hours
Yield: 8 portion


  • 1 kilograms cassava, cleaned, peeled, cut into big chunks
  • 2 L water
  • 2 screwpine leaves, knotted
  • 150 grams of granulated sugar
  • 1/2 teaspoon salt
  • 130 ml thick coconut milk
  • 80 grams sweet condensed milk
  • A pinch of salt
  • 2 tablespoons of cornstarch, diluted in 1/2 cup of water
  • 2 screwpine leaves
  1. Put cassava, 1 L of water, and pandan leaves in to a pot. Put on low med-low heat, bring to boil, simmer until all water evaporated and cassava is soft. It takes about 45 minutes.
  2. Pour in the remaining water, boil in low-med heat until the water volume is reduced to its half. Add sugar and salt, stir continuously until the sugar is caramelized, cassava is looked translucent, and water fully reduced. Set aside.


  1. Mix all ingredients in saucepan, continue stirring until the mixture thicken.

No comments:

Post a Comment