This is one is one of my favourite. I don't think we can find Koyabu easily in Ambon anymore.
It is surprisingly very easy to make. I have made this few months ago but forgot to post it.
This is actually similar to Lemet. But lemet is fully wrapped in banana leaves while Koyabu usually put in Pandan leaves cone. Also, I squeeze the water out of the grated cassave to get a much drier texture.
Ingredient:
2 Medium size Cassava, grated and squeezed the water out a bit
100gr coconut, grated - or to your liking. If you like more coconut, feel free to add
200 gr Palm sugar, cut to small cube - feel free to add if you like it to be sweet
1 tsp salt
1 tsp vanilla essence
Several Pandan Leaves formed into cone and attached with toothpicks.
Direction:
1. Mix together grated cassava, grated coconut, palm sugar, salt and vanilla essence
2. Take 1 tbsp of the dough and fill the pandan leaves cone
3. Steam for 30 - 40 minutes
It tastes like more.
ReplyDeleteYou are a real cook!
Keep up your good work!