CASSAVA
.
In
Cassava is a kind of root that becomes
bigger in the ground that is called
tuber.
Parts of cassava that can be
used are:
o Tuber -- can be made as steam cassava, tape,
schotel, lemet, etc
o Shoot leaves -- can be made as urap (a kind of salad that mixed
by coconut), lalap (it is eaten without boiling and seved with chili sauce), bobor (a
kind of milk coconut soup)
Our students are interested In making tape because It tastes sweet, special food
and can be made as various kinds of
snack as: fried tape, tape cake,
dodol (it Is like jelly), etc.
Our students
make one of the ingredients to make tape cake, that is “tape” as an
observation
The
Ingredients to make tape:
o 5 Kg of cassavas
o 15 pieces of yeasts
o clean water
The
way to make tape:
o peel the cassava, rub the mucus that Is sticked on the surface
o wash the cassava with clean and flow through water
o steam the cassava in steamer until it is done until medium soft
o take out the steaming cassava, leak through until It Is cold
o spread the yeast powder on the steaming cassava evenly
o wrap the cassava with banana leaves and put in the pan
o keep In room temperature for 2-3 days, until the cassava Is soft
and sweet
Ellen Huang, Sinta, Jefferson
Suhendra
Shintya Geovani and Austin
Adiputra Tahir
Students of
W.R Supratman 46 Street
Phone: 62-031-5678624