Daily Activity 18 (ENG)

Monday, October 14, 2019.

Seventeenth day of practice in semester 5. We were given the challenge to make traditional Apang with the baking method and not to use instant yeast but must use 100% cassava tape.

At first we considered it normal. We first prepared the ingredient and tools as usual and made them with feeling calm. On the same day we bake the dough with a little uncertainty. As a result, it was very failed. Besides the texture is very hard on the outside, it also feels a little weird.

When we wanted to go home we were told that the making of the apang requires fermentation in the poteng and coconut water which should be processed and roasted the next day. None of us managed to make it.

Here are some of the documentation that I had done today. Thank you for reading!