Ingredients:
1 / 2 young coconuts, grated lengthwise
4 lime leaves, thinly sliced
chili, discard the stems
100 grams of petai, cut into pieces
100 grams of rice anchovies, rinsed, drained
2 bay leaves
1 piece tofu, mashed
boiled cassava leaves
800 cc coconut milk from a coconut
Spices to be mashed:
10 spring onions
4 cloves garlic
1 cm kencur
sufficient salt and brown sugar
Method:
Mix the coconut with herbs that have been mashed, petai, chili, anchovies rice, tofu and lime leaves, stir well
Wrap the dough with boiled cassava leaves
Tie with white thread. Boil the coconut milk that has been spiked with salt and bay leaf until thickened. Remove and serve
