Lemet Singkong
Indonesian cassava cake
Servings 0
Ingredients
- 1 bag of frozen grated cassava thawed (300 g)
- 1/2 bag of sweetened desiccated coconut 50 g
- a pinch of salt
- 1 1/2 tsp corn starch or tapioca starch
- 1 compressed coconut palm sugar usually Thai/Indonesian brand, cubed
- A little of Splenda sweetener especially if your grated coconut is unsweetened, to taste
- 100 ml thick coconut milk mixed with 1/2 tbsp cornstarch and a pinch of salt
Instructions
- Wash and wipe clean banana leaves
- In a bowl, mix cassava, grated coconut, salt, Splenda, and starch
- Take a piece of banana leaf, place a couple tbsp of cassava mixture
- Add a cube of coconut palm sugar in center and spoon a little coconut milk mixture on it
- Wrap banana leaf into rectangular shape and place it into a steamer
- Repeat step until all mixture is used up
- Steam for half H long