Cimplung is a traditional food from an area in Banyumas. More precisely in the village of Sudimara, Cilongok, Purwokerto, Banyumas. Maybe the word cimplung comes from the word "cemplung" which in Banyumasan means to put it in water.
Cimplung food is food that cooks along with the process of making brown sugar, brown sugar made from coconut flower water or called Nira (badeg). The materials used to make cimplung are various, including cassava (budin), young coconut (dawegan), taro). The process of making cimplung is also very easy, the ingredients above after being washed and cleaned (peeled) are just inserted into the stew of boiled water. Traditional Cimplung food is suitable for being eaten warm accompanied by coffee. If you like foods that are still very traditional, you can visit Banyumas, Central Java, guaranteed you will enjoy an adventure full of food.
cimplung cassava java sugar sauce
how to make Javanese sugar cimplung
Ingredients:
-500 grams of cassava
-250 grams of brown sugar
-1/2 tsp Salt
-2 sheets of Pandanus leaves
-Good sugar to taste (optional)
-1000 cc Water
Steps:
Peel cassava, cut into pieces according to taste, then wash thoroughly.
-Prepare water in a pan, add cassava, salt, pandan leaves. Cook until boiling until the water is halved.
-Put in brown sugar, wait until the sugar thickens. Then stir occasionally so as not to burn.
-Take a taste, if you are less sweet, you can add sugar.
- Cook until the water shrinks and the cassava is really soft & cooked. You can add water if the cassava is still not tender & properly cooked.
- Transfer it to the plate, and the sugar cassava is ready to serve warm
good luck
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