This morning, I bought ande-ande lumut. In Javanese, “Ande-ande Lumut” can be a name of folktale character, or a food.
The food above is ande-ande lumut. It is made of cassava (Manihot esculenta). The thick white liquid (or sauce) is made of coconut milk. I asked my mother, “How can coconut milk become thick?” She said, “Some of the cassava is grated and it made the coconut milk become thick.” However, I read some recipes that doesn’t mention “grate some cassava”. The recipes just tell to stir the sauce until it become thick.
To be honest, my family haven’t made ande-ande lumut for a long time but here I will try to write a recipe without measurement (duh).
You will need:
- coconut milk
- sugar or palm sugar
- pandan leaf (Pandanus amaryllifolius)
- salt (only a little)
- water if necessary
How to cook it
- Peel and cut the cassava into small pieces.
- Grate some cassava (this step can be skipped).
- Boil all the stuff and stir until the cassava is soft enough to bite and the coconut milk becomes thick.
I will edit or re-write this post someday after I make it again (or not).