Simboro

Ingredients7

• cassava600 g
• freshly grated coconut150 g
• palm sugar120 g
• salt1/2 tsp
• pandan leaves2
• banana leaves6
• water50 ml

Method

1. Peel the cassava, grate it finely, and squeeze out excess liquid.
2. Grate the palm sugar and warm it with the water and torn pandan leaves until dissolved, then strain and cool.
3. Mix the grated cassava with the grated coconut, palm-sugar syrup, and salt until evenly combined.
4. Soften the banana leaves over a flame or in hot water, then cut them into wrappers.
5. Spoon the mixture onto the leaves, fold into neat parcels, and secure with leaf strips or toothpicks.
6. Steam the parcels over boiling water for about 45 minutes, until the cassava is cooked through and set.
7. Rest briefly, then serve warm as a snack.