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Ingredients
- Serves 2-4 people
300 g Cassava Tape
1 tbsp Margarine
palm sugar sauce:
300 g Grated Coconut
1 pc Pandan Leaves
¼ tsp Salt
100 g Brown Sugar
30 g Water
Colenak (Grilled Fermented Cassava with Palm Sugar Sauce)
Colenak is short for 'dicocol enak' meaning ‘tasty when dipped’ in Bahasa Indonesia. A specialty of West Java, it was the chosen dessert to be served in the 1955 Asian African Conference. This legendary treat is made of grilled fermented cassava topped with palm sugar sauce and shredded coconut topping. Best enjoyed fresh off the grill and perfect for the cold nights in Bogor and Bandung.
- Easy
- 30 min
- 15 min
- 10 min
- 2 steps
- 7 Ingredients
- Easy
- 2 steps
- 7 Ingredients
- 30 min
- 15 min
- 10 min
Instructions
-
Make palm sugar sauce
- In a pan, add in the ingredients for the sauce. Tie a knot on the pandan leaves. Over medium heat, simmer until the sugar is dissolved, thickened and caramelized. Once done, set aside.
-
Fry colenak
- In a medium bowl, add in the cassava tape and smash it up.
- Shape the cassava tape into 50g round pieces. Set aside.
- In a non stick pan, over medium heat, heat the pan up for about 5-6 minutes and add margarine.
- Put in the cassava tape and cook it until it turns golden brown on both sides. Remove and set aside.
Plate and Serve!
After everything is done, prepare the serving plate. And then, pile up the cassava tape with or one by one with topping sauce as a divider, drizzle with the sauce and serve.
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