Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemet singkong (cassava in banana leaves). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemet Singkong (Cassava in Banana Leaves) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Lemet Singkong (Cassava in Banana Leaves) is something that I have loved my entire life. They’re fine and they look fantastic.
Try this humble yet satisfying traditional kue lemet singkong made with cassava/tapioca wrapped in banana leaves and then steamed. I'm sharing with you the easy version to make this cake. It is naturally gluten-free, dairy-free, and vegan. We love our kue/kueh in Southeast Asia.
To get started with this particular recipe, we have to prepare a few components. You can have lemet singkong (cassava in banana leaves) using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Lemet Singkong (Cassava in Banana Leaves):
- Prepare 900 gram grated cassava
- Take 300 gram grated coconut
- Prepare 250 gram palm sugar or coconut sugar, thinly sliced
- Prepare 2 tablespoon sugar (any sugar)
- Make ready 2 tablespoon tapioca flour (optional)
- Make ready 1 teaspoon salt
- Take Banana Leaves to wrap
Padang cuisine is definitely one of my favorite Indonesian cuisines. Saute ground spices, galangal, lemongrass until fragrant. add ebi. Enter the coconut milk, salt, and sugar. Boil together cassava, pandan, salt, and water.
Instructions to make Lemet Singkong (Cassava in Banana Leaves):
- Mix all ingredients together until even. - Prepare a banana leaf, put the dough on it. - Then wrap it like wrapping pepes. Do it until the dough runs out.
- Then steam the wrapped dough for 20-30 minutes until cooked. Remove and serve.
Enter the coconut milk, salt, and sugar. Boil together cassava, pandan, salt, and water. Cook uncovered until the cassava has soften but still firm. Add sugar, and continue cooking uncovered until cassava is tender and starts to fall apart. There will still be liquid left (the liquid is now very thick), and the cassava pieces should be glossy and sweet.
So that is going to wrap it up with this special food lemet singkong (cassava in banana leaves) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
