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Singkong Thailand (Thai-style cassava dessert)
2 medium-sized cassava.
1 pandan leaf.
500 ml coconut milk.
3 tbsp sugar.
1 tsp salt.
1 tsp vanilla essence.
Peel and boil raw cassava in water.
Boil until water dries out.
In a separate pan, boil coconut milk with pandan leaf.
Add in sugar, vanilla essence and a pinch of salt.
Stir until coconut mixture is thick and creamy.
Pour over cassava.
Serve and enjoy!