Pucuk Ubi Masak Lemak

Pucuk Ubi Masak Lemak


  • 1 bundle of pucuk ubi
  • 50g of gluten puff
  • 1 pc asam keping
  • 3 cups of fresh coconut milk from 1/2 coconut
  • Salt to taste
  • ½ tbsp. palm sugar
  • Vegetarian seasoning taste (optional)
  • 2 tbsp. cooking oil

Minced Ingredients:

  • 1 inch fresh turmeric
  • 1 inch fresh ginger
  • 2 stalk of lemon grass
  • 3 fresh chilies

Cooking Methods:

  • Remove the leaf from the stems. Rinse well with clean water.
  • Bring a pot of water to boil, add some salt. Poach the leaf for 20-30mins until the leaf soften. Discard water, squeeze of the excess water from the leaf then cut into bite size.

  • In a wok, add cooking oil, sauté the minced ingredients until aromatic.

  • Add the leaf, coconut milk and asam keping. Bring to boil.

  • Add the gluten puff, palm sugar/vegetarian seasoning. Lower the heat. Simmer for 30mins. Serve immediately.


  • Pucuk ubi masak lemak, this dish preferred to consume within the same day of cooking. Do not let the dish sit at room temperature for a long time; it tends to get spoiled easily as its contain coconut milk. Advisable reheat the dish before consumption.
  • The poaching step is very important. The leaf need to be soften enough otherwise you will get a chewy texture. This will ruin the entire dish.
  • Asam keping is added to overcome the milky taste coconut milk (in malay call “jelak”).
  • Fresh coconut milk is recommended as its will give the dish mildly sweet taste.


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