1 long cassava, skinned, cut, washed, then steam for at least 30 mins (until tender). Mash right away while adding 7 tbsp brown sugar and a pinch or two salt. Mold as cone-shaped (if you don't have the mold, use a birthday hat that is cone-shaped, line the inside with clean banana leaf. If not, leave it as is or mold in a bowl/square container).

Mix dry then pour in enough water. Divide into two and mix with food color (if using)

Bring enough water to boil in a pot with a drop or two of cooking oil

In between palms, shape batter into gummy worms and drop them into boiling water (if batter is a bit sticky, flour your hands)

Boil cenil until they float, for 5 mins

Take out with slotted spoon and place on banana leaf (or a plate)

Steam BGR for 15 mins. While steaming, bring 2-3 c of water to boil with 1 Pandan leaf (screwpine) and a pinch or two salt

After steaming for 15 mins, stir BGR into the boiling water, boil until all water is absorbed, stir occasionally.

Once all water is absorbed, place BGR back into the steamer (along with the Pandan leaf) and steam for 45 mins

Soak for 30 minutes, rinse

Prepare banana leaves and shape them into a tube, securing one side with tooth pick.

Spoon rice into tubes (only half way full) and secure the other end with toothpick (makes 2-3 tubes)

Boil these tubes with enough water covering them, with a pinch of salt and a Pandan leaf

Takes about 45 mins

Let cool completely then store in fridge for ah H before slicing

(Some people use foodsafe plastic bags/ziplock bags rather than banana leaf, it's up to you)

I cheated this one, using canned corn. Best is to use fresh corn kernel but I was lazy 😂

Steam a bag of dessicated grated coconut that is mixed with enough salt to taste

Originally, Indonesians boil compressed coconut palm sugar with a pinch of salt and Pandan leaf, but I couldn't find the compressed one here where I live, so I took a short cut, dissolving brown sugar mixed with coconut palm sugar and water. Voila! 😂

Take a bit of this and that, place into serving bowl/plate. Sprinkle with coconut and a tbsp or two of the syrup.