KOMPAS.com – If you have cassava tapai, you can process it into colenak, even more delicious if you add durian sauce.
Colenak is made with cassava tapai and butter and then baked until browned.
Meanwhile, durian sauce is made from durian flesh, brown sugar, granulated sugar, thick coconut milk, pandan leaves and salt.
Check out the following recipe for colenak with durian sauce, quoted from the book “Delicious Fast 30′: Asian Desserts” (2018) by Tim Primarasa published by Gaya Favorit Press.
Also read:
Material:
- 400 grams of cassava tapai
- 50 grams of butter
Durian sauce:
- 300 ml thick coconut milk
- 100 grams of brown sugar
- 25 grams of sugar
- 1 pandan leaf
- 1/2 tsp salt
- 75 grams of durian flesh
Also read:
1. Cut the cassava tapai into six to eight centimeter pieces, press with the back of a spoon or small plate until slightly flat.
2. Heat the grill over the fire. Brush one surface of the tapai with butter. Place on the grill with the buttered surface on the bottom, grill until browned.
Brush the other surface with butter, turn over, bake again until browned, remove from heat.
3. Durian sauce: Boil coconut milk in a pan with sugar, pandan leaves and salt until slightly thick. Add durian flesh, stir, remove from heat.
4. Place the grilled tapai on a serving plate, pour with durian sauce. Serve.
Tip:
If you like, add young coconut meat when serving.
