Growing up in Indonesia, my family tradition was to go and have a dim sum feast every Sunday after Church. There was this one restaurant we used to go to, and their most famous dessert was Singkong (Cassava) Thailand aka Thai Cassava aka Man sampalang (cassava) cheum (cooked in syrup). If you've never had this before you'd probably be a bit confused coz cassava seems like a really tough root veg from the outside, how could it possibly be soft and good enough to eat for dessert?! Well LET ME TELL YOU, it is so good and I was so so excited to find out that it was actually very easy to make. The hardest part is possibly finding cassava in London.
I do hope you love this recipe as it's a fav of ours 🤭
Difficulty: Level 1
Wow factor: ⭐️⭐️⭐️⭐️⭐
1 cassava, waxy skin peeled off completely and chopped into bite-sized chunks
1 cup of sugar
3 cups of water - or enough to cover the cassava pieces completely in a pot
1/2 lime, juiced
1/2 can of coconut milk
Toasted sesame seeds to garnish
In a large saucepan, add cassava, sugar, water, lime juice, and salt. Bring to boil and let it simmer until the cassava is translucent and soft. This might take around 2 to 3 hours.
You will know that it is ready when the liquid has thickened, and the cassava has softened, but still firm enough that it holds its shape. It should also be sweet by now. Scoop out the cassava chunks and don't throw away the thick liquid, this will be your sugar syrup.
Make the coconut cream by tipping coconut milk into a small saucepan. Add cornflour and whisk until the cornflour has dissolved. Place saucepan on medium heat and continue whisking. Add a sprinkle of salt and wait for this sauce to thicken up slightly. When the sauce has thickened, take it off heat and set aside.
To assemble, place cassava chunks on a plate or serving bowl, drizzle some sugar syrup, spoon over some coconut cream, and a sprinkle of toasted sesame seeds. That's it! You're done! Let us know if you try this recipe out and don't forget to tag us 😀 #SezPK
Hot tip: when storing leftover cassava, place in an airtight container and the rest of the sugar syrup. Store the coconut cream separately in its own container and place both items in the fridge for a maximum of 2-3 days to ensure it stays fresh.