Cassava pudding is considered a dessert that is not too often found in the menu of Chinese Food restaurant. But actually cassava is one of the ingredients that are often used in Indonesian cuisine, because it does not hurt to try to make this one dish. Pudding with a mixture of coconut milk and sweet purple as a main ingredient is very delicious and has a color and attractive appearance. And most importantly, this cassava pudding includes healthy food because it does not use artificial coloring at all, a beautiful pale and attractive pale color, obtained purely from a mixture of coconut milk and purple. Let's try to practice it together.

Materials needed:

300 grams of sweet purple
600 ml of coconut milk
12 grams or one pack of gelatin
200 grams of kanji pearl
1 tablespoon granulated sugar
Tips: gelatin can be replaced with gelatin powder or sheet.

Ways of making:

1. Peel the sweet purple and cut into large pieces of 4x4cm.
2. Steam cassava for 3 to 4 minutes. Use a pot or steamer with boiling water at the bottom, and sweet potatoes placed in a sieve at the top.
3. Use a fork or toothpick to check the level of cassava maturity. Make sure the cassava has been soft and cooked before turning off the fire.
4. Prepare a large amount of water to boil the kanji pearl. Stir the pearls during the process of boiling to prevent pearls from sticking to each other. When the cooking water is reduced, add more water. Remember to enter kanji pearls when the water has boiled. Inserting pearls while the water is still cold can make the pearls melt.
5. Stir the pearls and add water. Continue until the pearls change color from white to clear. This process can take approximately 2 hours depending on the size of the pearl used.
6. While pearls are boiled, soak gelatin or gelatin in cold water.
7. Put the coconut milk in a pan, add the gelatin or gelatin and sugar. Heat with a large fire while stirring constantly until all the ingredients are well blended and form a soft sauce, then chill.
8. Wait until coconut milk is cold enough, then put the coconut milk and steamed cassava into the blender. Mill at the highest speed to produce creamy pudding dough.
9. Chill the dough in the refrigerator while waiting for the pearl to be cooked.
10. After the pearls are ripe and colored transparent, immediately flush with cold tap water to keep it from sticking.