Guys, I think I have ever told you that I like cooking whenever I have enough time to do so. Today is kinda a motivated day for me to prepare such an Indonesian dessert. 🙂

The idea of preparing Kolak Kacang Hijau with Cassava (Manioc in French language) comes to my mind when I see the rain falls. Happy to get showers cos’ the train lowers the temperature. It feels fresher than the temperature yesterday. By the way, just wanted to let you know that yesterday we had techno music parade along the lake of Geneva. I went out and participated in that event where according to one of french TV journalists, there were about 200 K party goers. The parade alone began from 15.00 and lasted at 3.00 am today.

Well, I suppose enjoying them (see photos) while working on my 200 words in french is a good idea. Buuuut, I am a bit confused though so peux tu m’aider à définir lequel je dois prendre le café ou dessert? 😛 :*

You don’t have to worry about how to prepare and cook it, because I will be sharing my recipes with you as follows:

Here are some ingredients you need to buy at your local asian store:

1. 250 grams of greenbean
2. 250 ml of coconut milk
3. 300 grams of cassava
4. 150 grams of palm sugar
5. 800 ml of mineral water

Now, how to prepare it? Follow the instructions:

1. Use the cooking pan to wash the greenbean
2. When the greenbean is clean you boil 800 ml of water and pour it into the cooking pan where the greenbean are. Put it on your electric stove with heat level at 3-4.
3. Cut your cassava into small pieces (not to small okay), wash them and put them into the cooking pan.
4. Check them from time to time till you are sure that the greenbean and cassava are half cooked.
5. Pour your 250 ml of coconut milk and put the palmsl sugar into the pan and stir it.
6. Make sure the greenbean and cassava are cooked and switch off your stove okay.

Enjoy your compote either cold or warm. To me it’s just perfect weather to have Kolak Kacang Hijau when the rain comes in the afternoon.

Good luck 😉