Tools:
Basin
Duster
Stove
Steamed Pots
Filters
Plate
Knife
Cutlery
Material :
Enough water
Banana leaf
Refined yeast
Cassava 2 kg
Ways of working :
Prepare all ingredients.
Peel the cassava and scrape the part of the skin until it is tight.
Cut cassava that has been peeled as desired.
Wash to clean cassava that has been cut.
While waiting for the cassava to dry, put water into the pot until it is about one quarter and then heat to boiling.
After boiling water put the cassava into a steamed pan, then steam until cassava 3/4 cooked, about when 'meat' cassava can be pierced with a fork.
Once cooked, remove cassava that has been cooked 3/4 then put in a container, then cooled.
Prepare the container as a place to turn cassava into a tape. The container consists of a basin with a bottom covered with banana leaves.
After the cassava is really cold, put the cassava into the container and sprinkle it with yeast that has been mashed by using a sieve.
Cassava that has been given yeast is then closed again with a banana leaf. This cassava must be completely covered in order to get maximum results.
After cassava is covered with banana leaves, let stand for 1-2 days until it feels soft and sweet. That's when cassava has become a tape.
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