Ingredients :
300 ml water
125 g sugar
1/2 tea spoon of salt
750 g of peeled cassava that had been washed, cut it round (4 cm diameter) then cut it to 4 pieces

Sauce :
150 ml thick coconut milk from 1/4 size of grate coconut
100 g sugar, make it caramelized
2 leaves of pandanus, bend it
1 tea spoon of salt
1 table spoon of rice flour, dissolve it in water

Methods :
Boil water with the salt and sugar. Boiled until the cassava is soft, lift and leave it. To make the sauce : boil the coconut milk with caramel, pandanus and salt. Pour the dissolved rice flour, stir it until it become thick then lift. Pour the sauce on top of the cassava and serve it.

Tips : Use cassava that has a red skin, white meat and doesn’t stick when peeled.

Ingredients :
2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
food color

Method :
Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled.