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Ingredients: • 50 grams cassava core (biji delima or mutiara), cooked until done, dunked in cold water and drained • 30 sugar palm fruit ( kolang-kaling or buah atep), sliced thinly, boiled with 1 pandan leaf for 15 minutes and drained • 2 slices white bread, diced into 1-cm cubes • 50 grams peanuts, peeled and deep-fried • 100 grams mung beans, boiled Ginger Sauce: • 1 litre water • 50 grams ginger, peeled and bruised • 2 stalks lemon grass, bruised • 3 pandan leaves, shredded and tied into knots • 175 grams granulated sugar or 200 grams brown sugar Preparations: • Arrange all ingredients in glass or bowl. Pour hot ginger sauce over them and serve. • Ginger Sauce: boil all ingredients, lower heat and keep warm until ready to serve.
Yasa Boga
