Fig. 4
From: The genealogy of traditional Javanese cassava-based foods
The dishes in the second generation are based on steamed cassava or singkong rebus (a). The food in b needs intricate processing. Gethuk (b (1)) is the most complicated to make. Kolak pohung (b (2)), jemblem or klenyem (b (3)), and balung kuwuk (b (4)) are somewhat simpler to prepare. These four light dishes need additional flavorings: palm sugar and salt. Tape (c (1)) in c is the easiest to make