sweet cassava / singkong manis

Before I start, let me tell you.

I’ve been craving this sweet cassava since three weeks ago and it seem it was difficult to me to find it at the local vendor where I’ve used to buy my weekly veg.


And then when I suddenly look at those cassava package  this morning I immediately grab, pay it and walk down home without asking was it white or yellow variety.

Why on earth those thing matter in a simple dessert like this? Because you need the white cassava to reach the beautiful crack melt in mouth cassava. And believe me you want that crack.

And with the yellow cassava you cannot have it. Yes as simple as it.

You see, the problem with the yellow one even when you  boiled it for two hours you will  only get a leeetle crack, somehow chewy cassava  with only a bit yellow tone color.

I cannot tell you how to define  the difference of those before it cook, I usually just simply ask it to the vendor. Yeah I know, silly me.

But I can tell you that the taste is good, you just don’t get the cracky breaky melt in your mouth sensation, when you tuck in, and that’s all.



Here how I make it. Below measurement is guideline only, and you simply can adjust the amount of sugar or cassava to your own preference.

what you need :
300 gr cassava, peeled and quartered (the white one if you can find it)
4 tbs granulated sugar (heaping)
1/4 salt
1 ltr tap water (you will need it bit by bit)
for the sauce :
100 ml coconut milk
a dash of salt

how to make it :
1. Bring the water and cassava to the boil, slightly cover, reduce the heat. You need to boil it in medium heat until the cassava tender ( it depend on cassava variety you have, mine was need approximately 2 hour), tap the water if needed. The cassava is done when you slab the fork and it go through easily.
2. When the water is reduce about three quarter, add in the sugar and salt, watch it closely until the sugar is dissolve and the liquid is ALMOST completely absorb, you don’t want it get burn. The liquid will be syrupy.
3. Take it of from the heat, and set aside.
4. Place coconut milk and salt to to pan, let it simmer.
5. And you done.
6. To serve, plate the cassava and drizzle the coconut sauce on top




Best at warm or room temperatur. 

And if you caught an alien fat hand holding a point and shoot camera, just ignore, pretend you didn't saw it.

Enjoy…