Grilled Sweet Cassava ball or Mun Ping. Cassava or tapioca is a perennial plant widely grown in many tropical countries, including Thailand as one of the most important commercial crops. We do use a lot of tapioca in our cooking, baking and dessert making. In Asian culture, cassava root is often consumed fresh, either boiled in chunks to be eaten with sugar, or made into all sorts of steamed cakes and puddings. Tapioca seed is also a common ingredient for dessert.
- 100 gms Cassava Starch
- 230 ml Coconut Milk
- 150 gms Sugar
- 2 Eggs Yolks
- 1 Teaspoon Butter
- Boil the coconut milk with the sugar on a medium heat until dissolved.
- Turn the heat off and mix in the eggs yolks.
- Put the cassava starch into a dry frying pan and dry-fry for 20-30 seconds over a high heat (stir constantly). This will give the starch a slight toasted flavour.
- Add the starch to the saucepan and stir it in over a low heat - until it forms a thick sticky dough.
- Grease a baking tray with a little butter.
- Take off pieces of the dough and press them into 2cm diameter balls and place them on the tray.
- Cook in an over at 170 degrees celsius until brown, (1 hour is a typical baking time for these).
- Serve With Hot Tee or Coffee