Singkong Thailand - Thai Cassava with Coconut Sauce



'- 1 kilogram cassava (Indonesian: singkong), peeled and cut into bite size pieces- 2 pandan leaves (Indonesian: daun pandan)- 1/2 teaspoon salt- 6 cups water- 250 gram sugarCoconut sauce- 2 cups coconut milk (Indonesian: santan)- 2 pandan leaves (Indonesian: daun pandan)- 1/2 teaspoon salt- corn starch solution (2 tablespoon corn starch + 2 tablespoon water)Garnish- toasted sesame seeds (Indonesian: biji wijen sangrai)


Cassava1. Boil together cassava, pandan, salt, and water. Cook uncovered until the cassava has soften but still firm.2. Add sugar, and continue cooking uncovered until cassava is tender and starts to fall apart. There will still be liquid left (the liquid is now very thick), and the cassava pieces should be glossy and sweet.3. Turn off the heat, discard the pandan leaves, and use a slotted spoon to scoop out the cassava pieces into a serving bowl. Set aside.Coconut sauce1. Boil together coconut milk, pandan leaves, and salt. Once it boils, reduce the heat and simmer for 3 minutes.2. Pour the corn starch solution, and keep stirring until the coconut milk has thickened.3. Turn off heat, discard the pandan leaves, and pour the coconut milk to a bowl. Set aside.To serve1. Place some cassava pieces in a serving bowl, top with coconut sauce, and garnish with some toasted sesame seeds. Best when served warm or at room temperature.

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