T’long mee la ngor skor.
(Sweet yucca with sesame).

Boiled yucca with fresh grated coconut and sesame sugar is Khmer ethnic food. It is one of Khmer Krom favorite sweet snacks, very tasty, not too sweet and very easy to prepare. Back home, poor Khmer cook yucca root or yam with rice for starch because yucca root is cheap, tasty and very filling. In medicine, yucca root has natural cortisone that helps prevent arthritis pains, and also regulates bowl movements. Fresh yucca root usually have very thick skin and difficult to peel. For this recipe I used frozen, already peeled and cut yucca. Some grocery stores carry already peeled yucca root in the frozen section. If you can't find yucca there check with Hispanic or African markets.
• Ingredients :
  • 3 Tablespoons sugar
  • ¼ Teaspoon salt
  • 3 Tablespoons toasted sesame seeds
  • 1 Approx 2-3 lbs yucca root, peeled or 1 package 18 oz frozen peeled yucca
  • 8 Cups water
  • 4 oz Fresh or frozen shredded coconut meat, find in frozen section at most Asian markets
• Procedures :
  In a small bowl, mix sugar with salt and toasted sesame seeds together,set a side.
  In a large pot, cook yucca (cassava)with water till yucca tender, pour cooked yucca in a colander and set it a side to let it drain and cool off. Breaks cooked yucca in half, removes tough fiber at center of yucca and put yucca in a plate. Sprinkles half amount of mix sugar on top yucca, top with shredded coconut and the remaining of mix sugar.
  Serve warm.