@qheer92
This food is very rare and it is very traditional, I think this food is only available in villages that produce brown sugar from coconut sap. Because method of making this meal must coincide with process of making brown sugar from coconut sap, if you want to produce a naturally sweet and soft taste like sponge cake. We call it "cimplung" which is cassava which is boiled together with process of making brown sugar, so that natural sweetness of coconut sap seeps into cassava so that texture becomes soft and tastes sweet, very suitable to accompany your warm drink in morning. Enjoy your warm drink, my noise friend!
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This is our favorite snacks in the province :)
Waah, it mean you ever try it?
Yes friend in our province during childhood days we have cassava small farm and there's a lot of coconut plants that's why we just bought brown sugar if we cook the dish.
hahha we call it "balanghoy" in our dialect😂 Tropical countries are really bless coz even if life is hard, we can easily grow crops. If you are hard working, you never die in hunger
Hahaha, I think this food just at my area. So, at your province many people make brown sugar sis?
Our brown sugar is from sugarcane or we call it "tubò" 😂 Cassava here is use to make flour.
No, not from sugar cane. At my area, especially in mountains. We make sugar from coconut tree. Take water from stalk of the coconut candidate. You can search at Google "brown sugar" or "palm sugar"