Kolak Singkong (Braised Cassava with Palm Sugar and Coconut milk)

Kolak Singkong or braised cassava with palm sugar and coconut gravy is a local dessert that is already familiar in Indonesia. The filler may vary from one region to another. The fragrant leaf of a type of pandanus sometimes known as fragrant screwpine.


Ingredients:
1 pandan leaf (screwpine leaf) or 1 sachet vanilla
1 big cubes of Gula Jawa (Javanese Palm Sugar)
3 large cassava
1 can of coconut milk, add 1 cup of water
1 cup of sugar
1/2 tsp of salt


Directions:
Peel skin from cassava, wash clean, cut into small cubes, place in a boiling pan.
Tie knot the screwpine leaf or vanilla and add it into the pan.
Add sugar, salt, palm sugar, coconut milk, and the water into the pan .
Bring to boil everything inside the pan until cassava become tender, taste the soup if its sweet enough for you, turn off the stove.

Tips:
Serve warm or cold as desired.