Lepat Ubi Kayu / Lemet /Ketimus Singkong (Steamed Cassava Cake)
Course: Kue
Cuisine: Indonesian
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 8-10 pieces
Author: Marvellina
Try this humble yet satisfying traditional kue lemet singkong made with cassava/tapioca wrapped in banana leaves and then steamed. I'm sharing with you the easy version to make this cake. It is naturally gluten-free, dairy-free, and vegan.
I can only get frozen banana leaves. Thaw it and wipe it clean with a damp cloth. Cut into about 8 pieces of 20 x 10 cm leaves. Set aside
Fresh or frozen cassava:
If you use fresh cassava root, peel off the skin and get 500 grams of cassava. Grate the cassava with a grater
If you use frozen grated cassava, like I did, thaw it and squeeze out any excess liquid before proceeding with recipe
Mixing and wrapping:
Bring water in the steamer to a boil. Put all ingredients, except for banana leaves, in a mixing bowl. Stir to mix everything. It will be a wet mixture but not wet enough to form a dough (you can watch the video)
Scoop about 2-3 Tbsp of the mixture on the banana leaves. Fold the leaf over like wrapping a parcel. Continue until you run out of the cassava mixture
If you use a steamer:
Place them in a steamer and steam for 20-30 minutes or until the kue is cooked through. If you open it, it will not fall apart
If you use pressure cooker to cook:
Pour 1 cup of water in the inner pot. Put a steamer rack in. Place the lemet in there. It's okay to stack them up. Pressure cook on high pressure for 5 minutes and then release pressure immediately
Serving:
Let them cool down before serving. They will firm up further as they cool down