Traditional Cassava Rice Dish For Breakfast

Indonesia is indeed a vast country with many ethnic groups across various regions. That's why there are so many different types of food we can enjoy.  Especially for breakfast, there are various types. From savory to sweet, or even a combination of both. Do you prefer a sweet or savory breakfast? I think it's because life should be balanced. So, it doesn't matter whether we choose a sweet or savory breakfast. The important thing is to combine the two. Not too often sweet or too often savory.  On this occasion, I'm sharing with you a traditional food that is hard to find in some areas. The good news is that in the area where I live, this traditional dish is now sold online.  Wow! I can't believe that with today's technological advances, traditional foods can be more accessible to many people. Of course, with improvised formats, the food lasts longer and doesn't spoil.  So, I bought this cassava rice online. $2 for 3 packs. 1 pack is 350 grams. This product is great because it also comes with cooking instructions.   So this time, I'm going to show you how to serve this cassava rice. I'm going to serve this cassava rice in a sweet version. So, I added chopped brown sugar and grated coconut. --- This cassava rice product must be washed and soaked before cooking. So, I washed the cassava rice about three times. Well, I only cooking 150 grams of cassava rice.  You can see some of the cassava fibers are being removed. So, try to remove the coarse fibers when washing the cassava rice grains. ---  After I washed the cassava grains thoroughly, I soaked them in half a liter of water. Then, let them expand naturally and there was no more water left.  Here, you can see that after the cassava rice grains have expanded to a size larger than their original size, there's no more water left, so it's time to move on to the next step. --- I heated the steamer. I brought the water to a boil, then I prepared the steamer.  Because my steamer has a large hole, I added a banana leaf as a base to prevent the cassava grains from falling into the steamer. ---   Then, I added the soaked cassava rice to the steamer. I covered the top with another banana leaf.  Then, I steamed them for 10 to 15 minutes, until they had a chewy texture. ---  This is the texture of steamed cassava rice: soft yet chewy. ---  After steaming the cassava rice, I prepared a serving plate. Also I prepare the grated coconut. Steam the grates coconut with sprinkle salt, for about 10 minutes ---  Then, On the serving plate, I topped it with grated coconut and chopped brown sugar. Enjoy this cassava rice while it's warm, sprinkled with brown sugar and grated coconut.  In fact, I remember a time when I was little, when my mother often made me steam this cassava rice as a substitute for the usual white rice. Well, this cassava rice is very good for those of you who are on a diet because it contains good fiber. And it makes you feel even fuller when paired with a savory side dish. I'm so happy to have rediscovered this traditional dish in a delicious and convenient way. Yay!  --- >Best Regards, Anggrek Lestari ---