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  • Easy
  • Low Cost

Serve: 5 Person

Soft and sweet fermented cassava with melted coconut sugar

  • 500 gram cassava tapai (fermented cassava), stem removed and cut into medium size

Grated Coconut Sauce

  • 5 block coconut sugar
  • 1 glass (200 ml) water
  • 250 gram grated half riped coconut
  • 3 pandanus leaves
  • 1 tablespoon tapioca flour
  • Salt

Untuk dapat warna mengkilap dan mois, olesi sisi potongan tapai dengan mentega, olesi beberapa kali sampai tapai berwarna kehitaman.


  1. Place cassava tapai on a griller, grill over low heat until they turn golden brown from being caramelized. Cassava will harden a bit and will release sweet smell. Remove from heat.
  2. Grated Coconut Sauce: Bring water water to a boil until coconut sugar dissolves, on medium heat. Stir occasionally. Remove from heat, strain and set aside.
  3. Add in grated coconut and pandanus leaves. Add a little salt then boil further until it smells sweet and water is reduced, whilst stirring it.
  4. Pour tapioca flour solution, mix until thicken. Taste, and add salt if it is no salty enough. Remove from heat.
  5. Place grilled cassava tapai on a serving plate. Pour grated coconut. Serve.


To achieve a glossy and moist appearance, pick cassava tapai that is yellow and ripe. Baste it with margarine several times during grilling until it turns dark.

Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen).


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