4 IDE OLAHAN SINGKONG TANPA DI GORENG YANG BELUM BANYAK ORANG TAU,OLAHAN SINGKONG

RECIPE 1 CASVASE ONGO-ONGOL WITH PEARLS Ingredients: 800g cassava 100g sago pearls 160g granulated sugar 1 65ml coconut milk packet 1/2 tsp salt 100g tapioca flour Banana leaves to taste RECIPE 2 CASVASE ONGO-ONGOL WITH BROWN SUGAR Ingredients: 1kg cassava 450ml coconut milk 1 tsp salt 1/4 tsp vanilla powder 80g granulated sugar 100g brown sugar 50ml water 100g tapioca flour Glaze Coating 150g grated coconut 1/2 tsp salt Pandan leaves to taste 20x4 cm baking pan Banana leaves to taste RECIPE 3 CASVASE ONGO-ONGOL WITH BROWN SUGAR RED Ingredients: 600g cassava 150g brown sugar 1/2 tsp salt 2 tbsp granulated sugar 2 knots pandan leaves Banana leaves to taste Glazing ingredients 100g grated coconut (use the white part) Salt to taste 1 knot pandan leaf RECIPE 4 MELTED CASSAVA TRAM Ingredients: 600g cassava 2 tbsp tapioca flour (20g) 200g brown sugar 2 tbsp granulated sugar (30g) 1 knot pandan leaf 200ml coconut milk (medium thickness, 65ml instant coconut milk + water) 1/2 tsp salt White layer: 75g tapioca flour 30g rice flour 1/4 tsp salt 350ml coconut milk (instant coconut milk) (65ml + water) 20 cm pan If you want a taller cake, you can use an 18 cm pan.