Sundanese Cuisine
Colenak Bandung, Grilled Peuyeum with Sweet Coconut Palm Sugar Sauce
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Colenak is a legendary snack from Bandung, whose name is short for "dicocol enak" (delicious when dipped). It's made from peuyeum (fermented cassava/tape singkong) that's grilled until fragrant, then drizzled with a sweet and savory palm sugar and grated coconut sauce. The combination of the soft, slightly chewy peuyeum with the warm coconut caramel sauce is truly mouthwatering. Perfect to enjoy in the afternoon with a warm cup of tea or coffee as a relaxing treat.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams peuyeum (fermented cassava/tape singkong)
- 200 grams semi-mature grated coconut
- 200 grams palm sugar/coconut sugar, finely shaved
- 2 tbsp granulated sugar
- 2 leaves pandan leaves, tied in a knot
- 1/4 tsp salt
- 150 ml water
- 1/4 tsp vanilla powder (optional)
- 1 tbsp margarine/butter, for greasing
🛒 Products You Might Need
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
Meat Slicer Machine for Home, 200W Food Slicer with Two 7.5" Blades
$129.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Choose peuyeum (fermented cassava) that is fully ripe (soft, sweet, and not hard in the middle). Split it lengthwise into two pieces and remove the fibrous core if there is any.
- 2 Heat a nonstick pan or flat griddle over low heat, and lightly grease it with margarine.
- 3 Grill the peuyeum on the pan, flipping occasionally, until the surface turns golden brown and slightly caramelized, about 8-10 minutes. You can also grill it over charcoal embers for a more distinctive aroma. Remove and set aside.
- 4 While waiting, make the sugar sauce: put the shaved palm sugar, granulated sugar, pandan leaves, salt, and water into a small saucepan.
- 5 Cook over medium heat, stirring, until the sugar is completely dissolved and the sauce has thickened slightly (about 10 minutes). Strain if there are any impurities from the palm sugar.
- 6 Add the grated coconut to the sugar sauce, stir well, and cook for another 5 minutes until the coconut softens and blends into the sauce. Add vanilla powder if desired. Remove from heat and set aside.
- 7 Arrange the grilled peuyeum on a serving plate and drizzle generously with the warm coconut palm sugar sauce.
- 8 Serve the colenak while still warm, paired with tea or coffee.
💡 Tips
• Use peuyeum that is fully ripe and naturally sweet for the best results; avoid peuyeum that is still firm or sour.
• Grill the peuyeum over low heat so it cooks evenly without burning on the outside while staying cold in the center.
• For an authentic aroma like traditional colenak vendors, grill the peuyeum over charcoal embers instead of a gas stove.
• The coconut palm sugar sauce can be made ahead and stored in the fridge; simply reheat it before serving.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
2 gramg
Protein
8 gramg
Fat
38 gramg
Carbs
💬 Comments (0)
Log In to leave a comment!
🍽 More Recipes
Sundanese Cuisine
Low-Calorie Pepes Ikan Kembung Kemangi (Steamed Mackerel with Basil in Banana Leaf)
Sundanese Cuisine
Tumis Tempe Kemangi Cabai Hijau (Sautéed Tempeh with Basil and Green Chili) — Low Calorie
Snacks & Nibbles
Soft and Chewy Mochi with Red Bean Filling
Sundanese Cuisine
No comments yet. Be the first! 😊