Mendut Singkong
sweet cassava dumplings
Ingredients
- 500 g frozen cassava you can use fresh cassava and grate yourself, of course, thawed, grate to fine paste
- 100 g unsweetened desiccated coconut
- 1 1/4 c lukewarm water
- 50 g palm sugar block either Thai or Indonesian brand, available at Asian stores
- 1/4 c sugar less if you are using Thai palm sugar as it is super sweet compares to the Indonesian brand
- 1 screw-pine leaf fragrant leaf
- Banana leaf as needed
- 1 c canned coconut milk
- salt as needed
- food coloring yellow, green, and/or red
Instructions
- Bring coconut milk to a boil and stir in a pinch of salt, cool to room temperature
- Divide grated cassava into two equal portions and add yellow to one portion and green food coloring to the other portion. Shape into balls.
- Bring a pot of water to a boil, then lower heat to medium. Place steamer rack into the pot.
- Get one ball of cassava, flatten it on your palm and place one ball of coconut in the center, as shown
- Bring sides to center, covering coconut ball into a dumpling
- Divide banana leaf into 8 pieces
- Cut screw-pine leaf into 8 pieces
- Place one screw-pine leaf on a banana leaf, then place two balls of dumplings on screw-pine leaf
- Pour 1-2 tbsp of coconut milk on dumplings
- Wrap dumplings inside banana leaf as pictured and secure with tooth pick
- Repeat step until all dumplings are used up. Steam wrapped dumplings for 20-30 minutes
- Enjoy :)