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Bubur Singkong

sweet porridge of cassava

Ingredients

  • 2 big long cassava skinned, cut into large cubes
  • enough water
  • 1 1/2 c brown sugar 1/2 c sugar
  • 1 1/2 tbsp cornstarch dissolved in 2-3 tbsp water

Coconut Milk

  • 1 can of coconut milk 400 ml
  • 1 screwpine leaf knotted
  • salt to taste

Instructions

  • Cover cassava with enough water, bring to boil until cassava very tender and can be forked easily
  • Add in sugars, stir to dissolve
  • Lastly add in cornstarch solution, and cook until thickened.

Coconut Milk

  • Bring to boil
  • Serve cassava porridge either warm or chilled with the coconut milk