Daun ubi tumbuk (Indonesian for "pounded cassava leaves") is a vegetable dish commonly found in Indonesia, made from pounded cassava leaves.

The cassava leaves are traditionally pounded with a wooden mortar and pestle, although finely chopping or puréeing them using a blender or food processor is an alternative.

The leaves are cooked in a fried spice paste consisting of a minimum of chilis and shallots, but usually some or all of ginger, galangal, candlenut, garlic, lemongrass, and other spices, along with coconut milk and ikan teri or anchovy.

Daun ubi tumbuk is frequently cooked with cempokak, a small bitter aubergine.

A different daun ubi tumbuk recipe is prepared by the Dayak of Kalimantan, simply boiled with shallot, animal fat, and salt.