Colenak peuyeum or also called the roasted cassava tapai is the title given to a snack created from peuyeum (tapai cassava) which is burned, eaten dipped in kinca sauce created from liquid palm sugar blended with shavings of coconut. This snack is a typical snack from town of Bandung, West Java. The title “colenak” itself comes from “dicocol scrumptious” which is commonly referred to by individuals who get pleasure from this culinary, which is then shortened to “colenak”.
Now colenak peuyeum is without doubt one of the particular meals menus served in five-star inns, though it might nonetheless be obtained via avenue distributors at reasonably priced costs.
1 kg peuyeum (tapai cassava) which is ripe
Barely grated coconut, about 1/2 coconut
Candy Java Sugar
A bit of salt
2-3 pandan leaves
A bit of starch
HOW TO MAKE :
For Peuyeum: roast over charcoal fireplace, take away fibers and minimize into small squares.
For Kinca Sauce:
1. Boil the brown sugar with 2 cups of water added to it till it crumbles, pressure, then stir once more.
2. Enter the grated coconut, pandan leaves, and a little bit salt, deliver to a boil then add a couple of spoonful of starch that has been dissolved in a little bit water, in order that the sauce is a bit thick.
3. Style, take away and funky.
4. Serve with grilled peuyeum.