Cassava is widely eaten in Indonesia, and used as a staple food during hard times but has lower status than rice. It is boiled or fried (after steaming), baked under hot coals, or added to kolak dessert (cooking with coconut milk and sugar) . It is also fermented to make peuyeum and tape, a sweet paste which can be mixed with sugar and made into a drink, the alcoholic (and green) es tape. It is available as an alternative to potato crisps. Cassave young leaves also eaten as gulai daun singkong (cassava leaves in coconut milk), urap (javanese mix vegetables). In my hometown, my grandpa he used to planted cassave in our farm. On my childhood, we plugged fresh cassava root from the the tree and grilled it, its really wonderful taste when eaten from the fresh one compared with the frozhen cassava.
Sweet cassava known as Thailand dessert, usually served after main dish or as appertizer. I prefer keep in the refigerate before serving :)
Recipe: sweet cassava
cassava 1/2 kg cut into small size
water 200 ml
sugar 100 gr
vanila essence 1 tsp
coconut milk (thick) 200 ml
corn flour 1 spoon (disolve with little water)
Boiled cassave with water until half cook, then add sugar and vanila essence and water has absorbed. When cassava get cooked add coconut milk and stiring frequenly with low flame. Let it boiled one time then in the end add corn flour to get thick sauce. serve hot or chill.