Cimplo, Javanese cassava tapai cakes with coconut and palm sugar sauce

Ingredients

• 400 g of rice flour
• 200 g of cassava flour (fermented cassava)
• 1/4 teaspoon of active dry yeast
• 1/4 teaspoon of salt
• 250 g of shredded, partially ripe coconut
• 500 ml of water
• 2 tablespoons of oil
• 200 g of palm sugar, grated
• 100 ml of water
• 70 grams of sugar
• 2 pandan leaves, tied together

Combine all the dough ingredients except the water and oil. Gradually add the water while mixing.

Let it ferment until the dough has risen and is full of bubbles, approximately 5 hours.

For the sauce, combine the palm sugar, granulated sugar, water, and pandan leaves in a saucepan and cook over medium heat until the sugars have dissolved.

Heat a small, oiled Dutch oven (or poffertjes pan) over medium heat and fill each well about three-quarters full.

Cook until the bottom is golden brown, then flip and cook until the other side is also golden brown.

Serve with the sauce.