Thai Cassava Dessert Recipe

Thai Cassava Dessert Recipe is a way of processing typical Thailand’s cassava with the addition of coconut milk. This dish has a soft and creamy texture. It has a sweet and savory taste.

How to make Thai Cassava special and fail-proof is not difficult and only takes a short time. The Thai cassava dish is very suitable as a takjil menu for breaking the fast or as a dessert.

Tips for Choosing Soft Cassava

The raw material for the Thai Cassava Santan Kara recipe is cassava. Cassava itself is a food ingredient in the form of tubers. In addition to the tubers, you can also process cassava leaves as food.


Cassava tubers are a food ingredient that you can process into a variety of snack dishes. Starting from cassava chips, compote, fried foods, boiled cassava, and others. The price of 1 kg of raw cassava that is still fresh starts from IDR 8,000 only. You can find them in the marketplace or through online marketplace platforms.

In order to produce a delicious and tender dish, you must use good quality cassava. Here are some tips that you need to do to get soft cassava:

1. Choose Cassava whose skin still looks new

Cassava that has skin still looks new and fresh, a sign that the cassava has just been harvested. So, there is a great opportunity to produce a cassava dish that is cracked and has a soft texture.

While cassava has dry skin, it could be that the cassava harvest period has been more than one week. If you process it into a Thai cassava dish, it will produce cassava that is less tender.

2. Check Ari Cassava’s Skin Color

When choosing cassava, don’t forget to check the skin color. You should choose cassava with pink epidermis. Because the epidermis with this color is easier for you to peel and one of the characteristics of cassava is a soft texture. If you don’t find cassava with these characteristics, choose cassava that has a slightly yellowish epidermis.

3. Make sure your cassava is easy to break

Hold the cassava, then slightly bend the stem. If the cassava feels easy to break, it means that the cassava will have a soft texture when you process it later. Avoid cassava which has a tougher texture or is difficult for you to break.

4. Pay Attention to the Outer Skin

Pay attention to the outer skin of cassava when you are choosing it in the market. Good quality cassava and potentially soft when you process, usually have an outer skin that has peeled a lot. Therefore, you should not buy cassava whose outer skin looks smooth.

5. Don’t Choose Cassava With Knife Cuts

Cassava with knife marks indicates that the quality has decreased and is no longer fresh. Therefore, you should buy cassava that still looks intact and does not have a knife cut on the stem.

Tips for Processing Delicious Thai Cassava

Before practicing the special Thai Cassava Santan Kara recipe, you should listen to the following processing tips:

1. Choose the Right Cassava

Choose cassava that has a yellowish color (butter cassava) that is old and does not have a blackish color in the middle. Because cassava which has a blackish color tends to taste bitter when you process it.

2. Boil Cassava Correctly

Start by boiling cassava with pandan leaves first. Avoid adding sugar at the beginning of boiling cassava. So that cassava can be perfect. When the cassava is soft and cooked, add sugar to the stew. Stir until thickened and remove immediately.

3. How to Make Thai Cassava Quickly

Boiling cassava takes a long time for the cassava to release the starch and the sugar water to thicken. The longer you boil the cassava, the more tender the texture will be.

However, if you are in a hurry, you can use a pressure cooker to boil the cassava with the addition of pandan leaves and water. After the cassava is soft, you can add the sugar water. In addition, you can also add rice flour, so that the texture of the sauce is even thicker.

Thai Cassava Coconut Milk Recipe

Thai Cassava Coconut Milk Recipe

4 from 192 votes
Recipe by Mama Adeeva Course: SoupsCuisine: ThaiDifficulty: Easy
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Resep Singkong Thailand Santan Kara Istimewa dan Anti Gagal


  • The main ingredient
  • 1 kg cassava, peeled, cut into pieces, and cleaned

  • 1 pandan leaf, conclude

  • 1 tsp salt

  • 1000 ml water

  • Vla Ingredients
  • 500 ml water

  • 5 tbsp sugar

  • 1 pack coconut milk

  • 2 tbsp cornstarch

  • 1 pandan leaf, conclude

  • 1/4 tsp vanilla

  • 1/4 tsp salt


  • Boil cassava with pandan leaves and salt until soft and cooked. When the cassava is half cooked, don’t forget to turn it over, so that the cassava is cooked evenly. Lift and drain. Let it come to room temperature.step-resep-singkong-thailand-santan-kara-01
  • Boil sugar, coconut milk, pandan leaves, vanilla, salt, and water until it boils while continuing to stir. Turn down the fire.step-resep-singkong-thailand-santan-kara-02
  • Add cornstarch solution. Cook until thickened and bubbling. Wait until it comes to room temperature.step-resep-singkong-thailand-santan-kara-03
  • Place boiled cassava on a plate, then flush with coconut milk sauce. Serve.step-resep-singkong-thailand-santan-kara-04

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Nutrition Facts

4 servings per container

Serving Size4 servings

  • Amount Per ServingCalories514
  • % Daily Value *
  • Total Fat 4.8g 8%
    • Saturated Fat 3.8g 19%
  • Sodium 781mg 33%
  • Potassium 725mg 21%
  • Total Carbohydrate 115.5g 39%
    • Dietary Fiber 4.9g 20%
    • Sugars 20.4g
  • Protein 3.8g 8%

  • Calcium 4%
  • Iron 5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.