By eatmundo · August 4, 2026
🇮🇩AI-generated imageSame ingredients, elsewhere in the world
11 matchesDishes from other countries' kitchens, made from the same core ingredients as Singkong Thailand. The percentage is the share of ingredients the two recipes have in common.
Kluay Buad Chee (Banana in Coconut Milk)In Thailand · same ingredients· Same technique75%
Sago Gula MelakaIn Malaysia · same ingredients75%
Bua Loy (Coconut Rice Balls)In Thailand · same ingredients67%
Steamed cassava cooked until tender in a sweet palm sugar syrup, served with a rich, savory coconut cream sauce. A silky and delicious dessert.
According to eatmundo's ingredient comparison, the closest dish to Singkong Thailand from another cuisine is Kluay Buad Chee (Thailand): the two share 75% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Singkong Thailand?
Singkong Thailand is an Indonesian dessert consisting of cassava boiled with pandan leaves and palm sugar, served with a savory coconut milk sauce. It is typically served as a warm sweet snack.
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.
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