How Long to Boil Cassava Leaves to Be Soft and Not Bitter?

Illustration of boiled cassava leaves (Freepik)

YOGYAKARTA - Cassava leaves are often used as one of the ingredients that are processed by boiling. However, sometimes the duration of boiling cassava leaves is too long, making the texture broken and losing the freshness of the leaves. So that the texture and vitamins on the leaves are maintained, find out how long to boil cassava leaves that are recommended.

How Long to Boil Cassava Leaves

Basically, the duration of boiling cassava leaves is adjusted to many things, for example, the quantity or texture of the desired boiled result. To get soft cassava leaves, you can boil it for 8 to 10 minutes. However, you need to check it periodically. If you feel that the leaves are still stiff, you can add a little hot water to make it softer.

It should be noted that the boiling of cassava leaves is not done since cold water. You have to put the leaves into boiling water. After that, you can estimate the duration of boiling according to your needs.

Tips for Boiling Cassava Leaves

In order to get soft and fresh boiled results, there are several tips for boiling cassava leaves that can be followed as follows.

Set aside the algae

Avoid boiling the cassava leaves and its algae. That way you can get a decoction only from the cassava leaves.

Choose leaves that are not too young

It is recommended to boil leaves that are not too old. The older the leaves, the longer the boiling process is carried out. The opposite is true. However, you can adjust your taste.

Make sure the water can soak the entire leaf

You also have to make sure the water used for boiling is not less. Try to make sure the leaves are perfectly submerged so that maturity can be more even.

Add the leaves when the water boils

Put the cassava leaves into the boiling water. This means you don't need to boil the leaves since the water is cold. This way can soften the leaves faster.

Add a little salt or oil

Salt and oil help the boiled leaves to be more perfect. Salt will make the green color of the cassava leaves remain thick, while the oil helps the leaves to be more empuh. Use just enough salt and oil.

Do not close the pan so that the color remains thick

It is advisable not to cover the pot while boiling cassava leaves. The goal is to keep the color fresh and green.

Add a little margarine

So that the bitterness disappears, you can add a little margarine in the boiled water before adding the cassava leaves.

Lift and then squeeze the boiled water

After the cassava leaves are ripe, you can lift and squeeze them with a spoon or other aid so that the water from the boiling water can disappear. Sometimes this boiling water makes the cassava leaves taste bitter.

That's the information regarding how long to boil cassava leaves. Visit VOI.id for other interesting information.