🇮🇩 Indonesia · Dessert
Singkong Thailand
By eatmundo · August 4, 2026
🇮🇩 IDSteamed cassava cooked until tender in a sweet palm sugar syrup, served with a rich, savory coconut cream sauce. A silky and delicious dessert.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 500g of cassava, remove the center woody core, and cut into 3cm cubes.
- 2
Boil 500ml of water with 2 pandan leaves in a pot and add the cassava cubes.
- 3
Cook the cassava over medium heat for 20-25 minutes until soft but still holding its shape.
- 4
Add 150g of palm sugar to the pot and simmer for another 10 minutes, allowing the cassava to absorb the syrup and turn a beautiful amber color.
- 5
In a separate small saucepan, mix 200ml of coconut milk with 1/4 tsp of salt.
- 6
Heat the coconut sauce over low heat, stirring constantly until it reaches a thick, glossy consistency, then remove from heat.
- 7
Arrange the glazed cassava cubes in bowls and drizzle generously with the savory coconut sauce.
- 8
Serve warm; the contrast between the sweet cassava and the salty-creamy sauce is the hallmark of this dish.
Frequently Asked Questions
How do I know when the cassava is done?+
The cassava is ready when it is soft enough to be pierced easily with a fork but does not fall apart.
Can I use frozen cassava?+
Yes, frozen cassava works perfectly and saves the time of peeling and cleaning the raw root.
Is it better to serve it hot or cold?+
It is traditionally served warm, as the warmth enhances the flavor of the coconut sauce.
Can I replace coconut milk with regular milk?+
While possible, the authentic rich, creamy, and distinct flavor of Singkong Thailand comes solely from the coconut milk.
🇮🇩 IDMundo Match
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