Boiled cassava + Milk
230 kkal · protein 5 g · 225 g per portion — snack MBG standard.
Ingredients (per 1 portion)
- Cow milk, fresh — 125 g
- Cassava, fresh — 100 g
qty = gram(1 porsi) × N × f · Buy column = Cook × (1 + buffer)
| Ingredient | per 1 portion | f | Cook × 2 | Buy |
|---|---|---|---|---|
| Cassava, fresh | 100 g | 1.00 | 200 g | 210 g |
| Cow milk, fresh | 125 g | 1.00 | 250 g | 263 g |
| Total | 450 g | 473 g | ||
Batch nutrition: ≈460 kkal · ≈10 g protein for 2 portions
Method
- Peel cassava thickly, cut to bites, boil in plenty of water 20–25 min until a skewer passes — the water is DISCARDED (guide singkong-rebus).
- Serve milk chilled ≤4 °C, or bring to a brief boil if the cold chain cannot be guaranteed.
Ingredient handling & storage
- Cassava, fresh — Store cool and ventilated ≤3–4 days — the root spoils fast after harvest (sign: blue-black streaks in the flesh). Peel right before cooking.
- Cow milk, fresh — Must be pasteurised/boiled if not UHT-packed. Store ≤4 °C and use ≤2–3 days after opening.
Food-safety warnings
- Cassava, fresh — MUST be boiled/steamed fully — cassava carries cyanogenic glycosides (linamarin) that release cyanide (HCN) when raw/undercooked. DISCARD the boiling water. Never serve raw or half-cooked cassava.
- Cow milk, fresh — Raw milk carries E. coli, Salmonella, Listeria risk — never serve unpasteurised in a child programme. Cold chain broken >2 h = discard.
Allergens & consumption limits
For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.
- Cassava, fresh — Not an allergen — the dominant risk is cyanogenic toxin (see warning), not immunity.
- Cow milk, fresh — MAJOR ALLERGEN: cow's-milk protein allergy (CMPA) is the most common infant/child allergy (~2-3%) — DIFFERENT from lactose intolerance (bloating/diarrhoea, not immune). CMPA can trigger itching, swelling, up to anaphylaxis. CMPA children: substitute fortified plant milk (coconut/soy if not soy-allergic) or hydrolysed formula — do not just reduce the milk portion.
Keeping the cooked dish
Boiled cassava ≤4 h covered — its moist surface contaminates fast after that. Milk ≤4 °C until served; cold chain broken >2 h = discard.
Nutrition per portion
≈230 kkal energy · 5 g protein · total 225 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.
Scaling to N portions
Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Cassava, fresh 100 g → 10 kg; Cow milk, fresh 125 g → 12.5 kg. Full formula: guide "MBG portion scaling".