Material:
a. Water 1 liter
b. Cassava 2 kg
c. Yeast tape to taste The tools used: Cormorant, buckets, stoves, pipisan, winnowing.
Directions:
1. Cassava is peeled cut into pieces and washed clean.
2. Then cassava steamed in steamer until cooked, then cooled.
3. After the yeast was sprinkled with tape until mixed, then wrapped in banana leaf to the meeting, approximately two days, after it opened and can be enjoyed.
a. Water 1 liter
b. Cassava 2 kg
c. Yeast tape to taste The tools used: Cormorant, buckets, stoves, pipisan, winnowing.
Directions:
1. Cassava is peeled cut into pieces and washed clean.
2. Then cassava steamed in steamer until cooked, then cooled.
3. After the yeast was sprinkled with tape until mixed, then wrapped in banana leaf to the meeting, approximately two days, after it opened and can be enjoyed.
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