📝 About This Recipe
Hailing from the misty highlands of Bandung, West Java, Peuyeum is a legendary Indonesian delicacy known for its firm yet buttery texture and a complex, honey-sweet aroma with a gentle alcoholic tang. Unlike its softer cousin 'Tape', Peuyeum is fermented whole, resulting in a unique exterior crust and a deeply flavorful interior that has been a staple of Sundanese culture for generations. This ancient fermentation process transforms humble cassava roots into a probiotic-rich treat that is as nutritious as it is addictive.
🥗 Ingredients
The Roots
- 2 kg Fresh Cassava (Manihot esculenta) (Firm, white-fleshed roots with no dark streaks)
- 4 liters Water (For boiling and cleaning)
- 1 teaspoon Salt (Added to boiling water for mineral balance)
The Fermentation Starter
- 3-4 pieces Ragi Tape (Inoculum) (Small white dried yeast balls, finely pulverized)
- 1 tablespoon Rice Flour (Optional, to help distribute the yeast evenly)
The Packaging & Setup
- 6-8 large sheets Banana Leaves (Cleaned and wilted over a flame to make them pliable)
- 1 piece Bamboo Basket (Besek) (A breathable container is essential for airflow)
- 1 Clean Cotton Cloth (To cover the basket)
👨🍳 Instructions
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1
Begin by peeling the cassava. Use a sharp knife to make a longitudinal slit through the thick bark-like skin, then use the knife tip to pry the skin away from the white flesh. Scrape the surface of the peeled cassava to remove the slippery cambium layer.
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2
Cut the cassava into uniform lengths of about 10-15 cm. If the roots are very thick, you may halve them lengthwise, but traditional Peuyeum is often left whole.
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3
Wash the cassava pieces thoroughly in cold running water until the water runs clear and all sliminess is gone. This is crucial for a clean fermentation.
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4
Bring a large pot of water to a boil with a teaspoon of salt. Carefully add the cassava pieces. Boil for approximately 20-25 minutes. You want them 'al dente'—cooked through but still firm. Do not let them become mushy or fall apart.
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5
Drain the cassava immediately and spread them out on a clean bamboo tray or wire rack. Let them air-dry and cool completely to room temperature. This may take 1-2 hours. Any residual heat or moisture will ruin the fermentation.
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6
While the cassava cools, prepare the yeast. Place the Ragi Tape balls in a stone mortar or a plastic bag and crush them into a very fine, silk-like powder. Sift it if necessary to remove lumps.
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7
Prepare your fermentation vessel. Line a bamboo basket (besek) with two layers of clean, wilted banana leaves, ensuring there are no gaps but allowing for some breathability.
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8
Once the cassava is bone-dry to the touch, use a fine-mesh sieve to dust the Ragi powder evenly over every surface of the roots. Use clean tongs or gloved hands to ensure the ends are coated.
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9
Arrange the inoculated cassava pieces vertically or neatly stacked inside the leaf-lined basket. Do not pack them too tightly; they need a little 'breathing room'.
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10
Fold the excess banana leaves over the top and cover the entire basket with a clean cotton cloth. Secure it with a string if necessary.
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11
Place the basket in a dark, warm, and draft-free corner of your kitchen (ideally between 28°C-30°C). Let it ferment undisturbed for 48 to 72 hours.
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12
Check the Peuyeum after 48 hours. It is ready when it emits a sweet, slightly alcoholic aroma and the texture has softened significantly but the root still holds its shape. A white powdery bloom on the surface is normal and indicates healthy yeast activity.
💡 Chef's Tips
Always use 'Ragi Tape' specifically, as bread yeast or brewer's yeast will not produce the same flavor profile. Sterilization is key; ensure your hands, knives, and baskets are impeccably clean to prevent the growth of black or orange mold. If the cassava is too wet after boiling, the result will be sour and mushy; ensure it is completely air-dried before adding the yeast. Choose 'old' cassava (harvested later) as it has a higher starch content, which translates to a sweeter, better-textured Peuyeum. Avoid opening the basket frequently during the first 36 hours, as this fluctuates the temperature and can stall the fermentation.
🍽️ Serving Suggestions
Colenak: Grill the Peuyeum over charcoal until caramelized and serve with a sauce of melted palm sugar and shredded coconut. Peuyeum Goreng: Dip the fermented pieces in a light rice flour batter and deep-fry until crispy for a sweet-savory snack. Enjoy it chilled on its own as a refreshing afternoon treat alongside a cup of bitter Javanese black coffee. Dice the Peuyeum and mix it into 'Es Campur' (Indonesian shaved ice) with coconut milk, syrup, and jackfruit. Blend it into a 'Peuyeum Shake' with vanilla ice cream and a splash of milk for a modern Sundanese fusion dessert.