Cut cassava into pieces

Peel the skin

Steam cassava until cooked, soften but still firm a little too. So don’t over cook them!

Cool to room temperature

Crush 1 round of Indonesian yeast (you can use Chinese wine yeast too, found them at Chinatown) and sprinkle cooked cassava evenly.

Store container in a dark room that is warm (do you have a cupboard above your fridge? That is a perfect place to ferment it!

Place yeasted cassava in Tupperware, cover with lid and wrap the container with clean kitchen towel.

Check after at least 48 H, it should be tender to the touch and produce sweet fragrant.