You surely are familiar with nih kolak cassava. Most pas made Iftar menus. To make it, follow the steps below.
Materials:
5 medium-size fruit, cassava
50 grams caster sugar
50 grams of brown sugar (thinly sliced for easy soluble when dimasaknya)
water sparingly
4 pieces of pandan leaves
200 g coconut milk
salt to taste
How to make it:
Cut the cassava and cassava to wash clean.
Boiled cassava.
Stir in granulated sugar, brown sugar, and salt into the stew of cassava.
Stir the stew of cassava until evenly and let sugar seep into cassava.
Stir in coconut and pandanus leaf, into the stew of cassava. Stir-stir the stew until the batter becomes lumpy Compote.
If it has been cooked, lift the rebuaan cassava from the stove.
Cassava ready Compote served with with family.