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Grilled Yucca with Coconut Cream

There's been an explosion of interest in yucca root lately (see photo). Many people have seen it in stores and wondered what it is. Often called yucca wax (because it's coated with wax to preserve the freshness), yucca is also called cassava, and it's what tapioca is made from. Yucca is used in many Thai desserts, and it's especially good grilled.

1 pound yucca root (cut into 4 inch sections and peel the skin)
1/2 pound coconut sugar (also called palm sugar)
1 tablespoon vanilla sugar
2 pandan leaves
4 cups water
1 cup coconut cream
1 tablespoon rice flour
1/2 teaspoon sea salt

1. In a saucepan, heat up coconut sugar, vanilla sugar, pandan leaves and water. Cook until sugar turns to a syrup, approximately 15 minutes. Remove from heat and allow to cool.

2. In a sauce pan, add coconut cream, rice flour and salt and boil for 2 minutes. Remove from heat and set aside.

3. Grill yucca over charcoal at medium-high heat for 20 minutes, turning occasionally to prevent burning. Remove from grill and flatten the yucca with a rolling pin. After removing the inedible center stem, place the yucca on a serving platter and pour the syrup and coconut cream on top.

Yield: 8 servings

This recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra Johnson. Published by Jasmine Market. (All Rights Reserved) Copyright 2004.

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