Sampeu Kuah Cipati by Chef Ricky Sulaiman

Cassava, Dessert

Ingredients

Cassava	1,2 kg
Water	2 l
Cane sugar	100 gr
Pandan leaves	5 pcs
Salt	½ tsp
Tapioca starch	100 gr
Coconut milk	200 ml
Jackfruit	100 gr

Direction

1. Peel the cassava, wash and cut into small pieces, then wash again and drain.
2. Boil the water and add the cassava with sugar and pandan leaves. If the cassava is still hard, adds more water.
3. Boil the cassava until soft and the water is reduced.
4. Add coconut water, stir until boiling and taste. Add sugar if needed. Make the dough thicker with porridge (Mixture of water and tapioca flour)
5. Cut jackfruit into small pieces.
6. Serve the cassava with the jackfruit on it.