This is a popular dessert among Maldivians, especially during Ramadan. If fresh cassava is not available you can use frozen whole cassava sold in Asian Grocers. You can also substitute plantain instead of cassava. Feel free to adjust the consistency if you feel it’s too thick, by adding more water or coconut milk.
Prep time: 10 minutes plus overnight soaking time
Cook time: 35 minutes
- 1/2 cup basmati rice, soaked overnight if you have time, if not soak for about 2 hours or so.
- 130 gram fresh cassava, peeled, washed, sliced in half, hard inner core removed
- and diced into 1 cm cubes
- 4x10cm pandan leaf
- 1 cup sugar (or to taste) plus 1 tablespoon sugar
- 4 cups water
- 1/2 cup coconut milk dissolved in 1 cup of hot water
- 1 tablespoon jasmine flower water (optional)
- Wash and rinse the soaked rice.
- In a blender, add the rice with 1 cup of water (from the 4 cups water) and process until smooth.
- Keep aside.
- In a small saucepan add the diced cassava, with 1 and 1/2 cups of water, (from the remaining 3 cups water) 1 tablespoon sugar, 1 x10cm of pandan leaf and cook until the cassava is soft and tender. (Approximately 20 minutes)
- Drain and keep aside.
- Place the blended rice with the remaining 1 and 1/2 cups of water in a heavy based saucepan.
- Mix well.
- Add the remaining 3 pandan leaves and keep cooking on low to medium heat, stirring continuously. It is important to keep on stirring continuously to achieve a smooth consistency.
- Once it starts to thicken, lower the heat then add the 1 cup of sugar and the cassava and keep on stirring.
- Once the pudding comes to a boil add the coconut milk and the jasmine flower water if using. Stir for a minute and take off heat.
- Best served warm.