As common, when cassava is in season, some petty traders in the market or vendors have busy with their boiled cassava flourist load. It was a major staple food during Viet Nam war, but nowadays it become one of popular street food in Viet Nam. Actually, steamed cassava with coconut milk is a really delicious snack because of the sweet aroma of coconut milk and special sesame condiment.

Here is Steamed cassava with coconut milk recipe:


san san1


  • 2 small cassava (tapioca roots) (about 1 lb)
  • Sesame condiment
  • 1 tbsp roasted sesame seed
  • ½ tbsp sugar
  • ⅛ tsp salt
  • ¼ cup fresh coconut flakes

Coconut milk

  • 4 cups of water
  • 1.5-2 cups unsweetened shredded coconut


Coconut milk
Put shredded coconut in blend warm water, then place them in cloth bag and squeeze carefully to take milk.
In the second step, peel the skin and soak them as long as you can (I soaked for only one night, but it may be better to soak longer if you can–18 hours or more.

san2 san3

Next, cut the cassava into 2-inch long chunks. Make cuts along the length of the chunk, then run the knife along the exterior skin of the tapioca root to peel off the skin, leaving only the white flesh. Soak them in salt water overnight.
The next day, wash and rinse well. Then steam the tapioca roots in a pressure cooker for 10 minutes before watering cassava with coconut milk.

To make the sesame condiment:
Grind the roasted sesame seed finely, add sugar, salt, and mix well.
Before eating, sprinkle with the sesame condiment and shredded coconut.

Now you can try Vietnamese Steamed cassava with coconut milk. It’s better if you try hot dish.


Categories: Food Recipes

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