Wednesday, June 3, 2009

Ubi Kayu Rebus

Cassava, or Ubi Karyu (Malay), or 木薯(华语), was a poor-man’s staple food during the yester years, especially during WW II.

Steamed Cassava is best with a cup of coffee or Milo. It’s served for morning breakfast or afternoon tea, often with grated coconut, Nipah syrup, sugar, sweetened milk, kaya or can even eat it on its own.

Fresh Cassava is cream-white in colour. After steamed for 10-15 minutes, the colour turns to a transparent-white, with a delicate flavour. Its sticky a bit, yet easily breaks, and melts in the mouth.

Cassava roots and leaves cannot be consumed raw because they contain two cyanogenic glucosides :- linamarin and lotaustralin. These are decomposed by linamarase, a naturally occurring enzyme in cassava, liberating hydrogen cyanide (HCN).

It had to be properly de-skinned and cooked prior to consumption


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