Cakes & Bread
Colenak Bandung (Grilled Fermented Cassava with Palm Sugar Sauce)
Prep
5 min
Cook
15 min
Servings
4
Level
Easy
Colenak, short for "dicocol enak" (delicious when dipped)! Grilled fermented cassava (tape singkong) that's sweet and chewy, drizzled with a coconut palm sugar sauce. This classic Bandung specialty is best enjoyed when the weather is cool.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g tape singkong (fermented cassava; pick pieces that are fully ripe/soft)
- 150g Palm sugar sauce: shredded palm sugar (gula merah)
- 100ml thick coconut milk
- 1/4 tsp salt
- 1 leaf pandan leaf
- Bamboo skewers or a fork, for grilling
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👩🍳 Instructions
- 1 For the sauce: cook the palm sugar, coconut milk, salt, and pandan leaf over low heat
- 2 Stir continuously until the sugar dissolves and the sauce thickens slightly
- 3 Remove from heat and set aside
- 4 Skewer the fermented cassava with a bamboo skewer or fork
- 5 Grill over hot charcoal embers or a preheated grill pan
- 6 Turn occasionally until the surface of the cassava is browned and slightly caramelized
- 7 If using a nonstick pan: grill without oil over low heat until browned
- 8 Arrange the grilled cassava on a plate
- 9 Drizzle with the coconut palm sugar sauce
- 10 Serve while warm
💡 Tips
• Choose fermented cassava that's fully ripe and soft for the best sweetness
• Don't grill for too long — just enough for the surface to brown
• A nice thick palm sugar sauce makes the colenak even more delicious and chewy
📊 Nutrition Facts / serving
220
Calories (kcal)
2 g
Protein
6 g
Fat
40 g
Carbs
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