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Mendut Singkong

sweet cassava dumplings


  • 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


  • 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 :)