Cassava is a tuber plant that is one of the food ingredients favored by the Indonesian tongue. Many foods are made from cassava. From traditional food to contemporary fare.

The following are references for making various preparations from cassava-based ingredients. Let's learn!

1. Cassava balls

   
Material:
- 250 grams of cassava
- 25 grams of sugar
- salt to taste
- vanilla to taste
- 2 tablespoons of sweetened condensed milk
- 100 grams of chocolate
- 200 grams of cheese
- Enough sprinkles
- Enough almonds
- emesis to taste

How to make:
1. Peel cassava, then wash and then boil.
2. Boiled cassava can be mashed using a spoon or fork.
3. Prepare a container, add the mashed cassava, sugar, salt, vanilla essence, and white-sweetened condensed milk, then stir until everything is well blended.
4. Form a round dough; try to be the same size, so it cooks evenly. Do it until all the batter is used.
5. Store the dough in the refrigerator for 20 minutes.
6. While waiting for the dough in the fridge, make the ingredients to grease the outside by melting the chocolate and grating the cheese.
7. After 20 minutes, take the dough out of the refrigerator, then dip it in some melted chocolate and some grated cheese. 
8. Garnish with sprinkles and almonds or mess, and do it until all are used up.
9. Cassava balls are ready to be served!

2. Shredded cassava

Material:
- 500 grams of cassava
- 125 grams of brown sugar
- 5 tablespoons of sugar
- Salt to taste
- grated young coconut

How to make:
1. Soak the cassava that has been peeled for 15 minutes (The soaking process can make the coconut grated easily)
2. After that, grate until smooth using a cassava grater.
3. Mix grated cassava with brown sugar, granulated sugar, and salt. Mix well.
4. Heat the steamer. Steam-grated cassava for about an hour.
5. Remove and sprinkle with grated coconut on top.
6. Shredded cassava sprinkled with coconut is ready to serve

3. Crispy Cassava

Material:
- 1 Kilogram of cassava, cut into pieces
- 500 ml of oil for frying
- 6 cloves of garlic, crushed
- 1/2 tablespoon coriander powder
- 1 tablespoon of salt
- 1 teaspoon of baking powder
- 1,000 ml of water
- 200 grams of ice cubes
- Grated cheese to taste
- Sweet condensed to taste

How to make:
1. Soak cassava with marinade for at least 30 minutes.
2. Set aside the water, and add ice cubes.
3. Steam the cassava for 30 minutes while pouring cold water (ice water) until the cassava blooms.
4. Once cooked, remove and drain from the water
5. Heat the oil, and fry the cassava that has been steamed until crisp over medium heat.
6. Serve with a sprinkling of grated cheddar cheese and sweetened condensed milk.

4. Brown Sugar Cassava Talam Cake

Material :
- 600 grams of cassava (weight after peeling)
- 200 gr powdered brown sugar (combed brown sugar is refined too)
- 1 pandan leaf (tie a knot)
- 125 ml of medium-thickness coconut milk
- 1/4 teaspoon salt
- 1 tablespoon of sago/tapioca

White lining material:
- 200 ml thick coconut milk
- 50 grams of rice flour
- 1 tbsp sago/tapioca
- 1/4 tsp salt
- 1 tbsp powdered sugar

How to make cassava cake:
1. Grate the cassava, then squeeze and throw away the water.
2. Cook the chocolate coating: mix the sago with a bit of coconut milk, and stir well. Set aside.
3. Then cook the remaining coconut milk with brown sugar, salt, and pandan leaves until it boils and the sugar dissolves while stirring constantly.
4. After boiling, add the sago and coconut milk mixture while stirring thoroughly, so it doesn't clot.
5. Then mix with grated cassava.
6. Stir until smooth and put in a 14x14 cm tin.
7. Heat the steamer and cover the steamer with a cloth napkin. Then steam for 20 minutes.
8. Mix all the white layer ingredients, and stir until smooth. After 20 minutes, pour the white layer over the chocolate layer while straining. Then steam again for 30 minutes / until cooked.
9. Once cooked, let stand until room temperature. Then cut and serve. We recommend that the knife is covered with plastic wrap when cutting so that the results are neat and don't stick to the blade.