Just as you have candied (glacéd) lemon and candied orange in the west, so we have candied cassava root in Asia. Once candied the cassava root is chewier and stickier than other candied fruit, due to its natural guminess.Ingredients;
- 500 gms Cassava- 300 gms Sugar
- 250 ml Water
Directions;
1. Mix sugar with water in a sauce pan, heat until the sugar dissolves.2. Peel the cassava and chop it into 4cm pieces.
3. Add the cassava into the pan with boiling sugar and cook on a low heat until the sugar just begins to caramelize. Approximately 2 hours.
4. If the cassava has not been properly candied, add more water and continue cooking.
