Simple Way to Prepare Award-winning cassava in syrup

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The ingredients needed to make cassava in syrup:

1. Take 2000 ml water for boiled cassava
2. Take 300 grams sugar
3. Get 2 tsp lime juice
4. Prepare 1 kg cassava
5. Take 2 pandan leaves
6. Get 1200 ml hot water for cook cassava

Cassava flour is one of many options for gluten-free, grain-free baking, but it's high in carbohydrates and lower in nutrients than other alternative flours. In cassava-producing countries, urbanization represents an opportunity for producers to produce cassava for a larger consuming population. The implication is that cassava markets for fresh. Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh.

Steps to make cassava in syrup:

1. boiled cassava with 2000 ml water till done
2. remove and drain
3. mix 1200 ml hot water,lime juice and sugar till the sugar melt
4. cook the cassava use a wok or big pan, pour the water mixture into the cassava.put pandan leaves,cook till water drain

The implication is that cassava markets for fresh. Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, Manihot esculenta) is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw. Cassava/Tapioca/Yucca root is slowly cooked in syrup and served with slightly salty coconut sauce.

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