COLENAK PEUYEUM (Traditional Food of Bandung, indonesia)

INGREDIENTS :
A. 250 grams of cassava ferment(tapai in Indonesian), cut until more good to eat.
B. 0.5 pellent of scraped younger coconut.
C. 250 grams of red or palm sugar, comb to smooth, so boil with 100 milliliters of water until become thick.
D. sufficient of margarine
E. 2 sheets of pandanus leaf.

HOW TO MAKE IT?
1. Firstly we must spread the surface of cassava ferment with margarine, so we must burn on ember of charcoal until yellow brownish.
2. Raise and arrange on the plate, give sow of scraped younger coconut, so pour with kinca (read or plam sugar sauce), finaly we must finishing it with pandanus leaf.