Introduction: Cassava Balls-Dumplings (Mendut Singkong)
Filled with grated coconut and palm sugar, these steamed balls are awesome served warm, room temperature, or even chilled from the fridge :)
Step 1: Ingredients
500 g frozen cassava (you can use fresh cassava and grate yourself, of course), thawed, grate to fine paste
100 g unsweetened desiccated coconut
1 1/4 c lukewarm water
50 g palm sugar block (either Thai or Indonesian brand, available at Asian stores)
1/4 c sugar (less if you are using Thai palm sugar as it is super sweet compares to the Indonesian brand)
1 screw-pine leaf (fragrant leaf)
Banana leaf, as needed
1 c canned coconut milk
salt as needed
food coloring, yellow, green, and/or red
Mix coconut, water, palm sugar, sugar in a pot, simmer until sugar dissolved and mixture thickening. Cool to room temperature and shape into 8 balls, set aside
Bring coconut milk to a boil and stir in a pinch of salt, cool to room temperature
Divide grated cassava into two equal portions and add yellow to one portion and green food coloring to the other portion. Shape into balls.
Step 2: Making Mendut
Bring a pot of water to a boil, then lower heat to medium. Place steamer rack into the pot.
Get one ball of cassava, flatten it on your palm and place one ball of coconut in the center, as shown
Bring sides to center, covering coconut ball into a dumpling
Divide banana leaf into 8 pieces
Cut screw-pine leaf into 8 pieces
Place one screw-pine leaf on a banana leaf, then place two balls of dumplings on screw-pine leaf
Pour 1-2 tbsp of coconut milk on dumplings
Wrap dumplings inside banana leaf as pictured and secure with tooth pick
Repeat step until all dumplings are used up. Steam wrapped dumplings for 20-30 minutes Enjoy :)
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