Banana Leaf Wrapped Cassava Cake (Indonesian Cake - Lemet Singkong)

Hi friends,

TGIF! But is there anyone else who is staying home and Steemiting instead going out? 😂 Me, me, me 😂 I don't have a life 😂

Just a quick posting before I tuck in the boys to sleep, is a recipe for Indonesian traditional cake called lemet singkong. It is made by steaming grated cassava with coconut palm sugar, and it is so good served warm, but also nice at room temperature.

Indonesians usually make these cakes totally brown due to the amount of coconut palm sugar they are using -mixed with the rest of the ingredients, but I prefer to make them as followed!

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

How To

• 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

Ta-daaaaa

Note: if you cannot find compressed coconut palm sugar, you can use coconut palm sugar granules or even brown sugar

Thanks For Looking!

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