Bubur Singkong
sweet porridge of cassava
Servings 0
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