This popular snack has nutritious value such as carbohydrates, vitamin A(good for eyes), vitamin B1 for nerves and the brain. The high vitamin A content is noticeable when the fermentation process produces yellowish tape. Vitamin B1 deficiency causes lethargy, indigestion, nervous dysfunction and fatigue due to a lack of energy.

The process begin with peeling the cassava, then steamed them. After that, yeast is added and then the wrapped tightly in banana leaves in boxes to ensure full fermentation. It’ll take a couple days before ready to eat.

"Yellow cassava” is more popular for Bondowoso tape. The fermentation produces a yellow and attractive cassava tape, with a soft texture and sweet taste.

One among traditional beverages is angsle. It’s warm beverage with coconut milk, peanut, ginger, white bread.

The main ingredients of making cendol is coconut milk, rice flour with green food color (from the pandan leaf), shaved ice and palm sugar.

Cendol can be found easily in Indonesia. Originally cendol or dawet in Java was served without ice. Nowadays, the vendor add more variation to its cendol by giving ice, bubur sumsum (white), bubur mutiara (pink), bubur ketan hitam (black) that make the cendol more delicious.

Ledre is special snack which is made from sugar, flour, and banana.  Beside rolled ones, we can also find ledre in folding form, such as an envelope Lately, they make its taste more variation by using chocolate, jackfruit etc. Among those variation, banana taste is the most favorite ones. Any interest?