Thai Cassava

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Singkong Thailand (Foto: instagram/deviirwantari)
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NUSADAILY.COM – JAKARTA – Thai Cassava or Man Sampalang Cheum is one of the most popular desserts in Thailand. This food has a savory, sweet and legit taste on the tongue.

As the name suggests, the main ingredient of this food is cassava or cassava. To produce a delicious cassava flavor, use cassava that is old enough and freshly removed. Cassava that has been stored for too long is not suitable to be used as Thai cassava.

In addition to the main ingredients that are easy to find, how to make it is easy. Let’s make a legit and savory Thai cassava reported from food blogger Devi Irwantari:


1 kg cassava
2 bunches pandanus leaves
1 tsp salt
100 gr of granulated sugar
Enough water to boil

Coconut Milk Sauce :

400 ml thick coconut milk
2 tbsp granulated sugar
1 tsp salt
1 tsp essense milk powder
1 tbsp rice flour
1 tbsp cornstarch
3 tbsp water


Grated cheedar cheese
Sesame in roasting

How to Make Thai Cassava:

Peel the cassava, wash it thoroughly and cut it into pieces to taste.
Put the cassava in a saucepan. Salt and pandan leaves and boil until half tender.
Put the granulated sugar after the cassava is half tender. Then boil it back until the cassava is tender. Set aside.
Mix rice flour, cornstarch and 3 tbsp water. Mix well, set aside
In a saucepan cook coconut milk, pandan leaves, sugar, salt, essense milk powder stir to cook with low heat so as not to burn. Put a solution of rice flour and cornstarch, stirring until thick.
Put the cassava in a serving dish then flush with coconut milk sauce. Add the cheese and sesame roast on top.
Thai cassava is ready to be served. (mic)