← Nouns Cooking · Indonesian & Filipino

Ingredients

• 300 g Cassava, peeled, woody core removed, cut into chunks
• 1.2 l Water
• 400 g Sweet potato, peeled and cut into bite-size chunks
• 150 g palm sugar (gula Jawa) or dark brown sugar, chopped
• 2 pandan leaves, knotted
• ½ tsp Salt
• 3 ripe plantains (about 500 g), peeled and cut into 2 cm slices
• 100 g Ripe jackfruit (fresh or jarred), cut into strips (optional)
• 400 ml Coconut milk

Method

1. Put the cassava in a large pan with the water, bring to the boil and simmer for 15 min until it is just tender.
2. Add the sweet potato, palm sugar, pandan and salt and simmer for 10 min, stirring gently, until the sugar has dissolved and the sweet potato is nearly tender.
3. Add the plantain and jackfruit (if using) and simmer for 5 min until the plantain softens but keeps its shape.
4. Pour in the coconut milk and warm gently for 3–4 min without boiling hard. Taste and add a pinch more salt if needed. Serve warm, or chilled with ice.

Tips

• Cassava must be cooked through and never eaten raw; frozen peeled cassava is a handy shortcut.
• A pinch of salt is what makes the palm sugar and coconut taste rich instead of flat.

Sources

Written in our own words after cross-checking these recipes:

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