Kencono Ungu Canape with Mayonaise Sukun by Chef Nur Wahyuni (Yuyun)

Cassava, Steaming

Ingredients

Cassava grated, steamed until cooked	1 kg
Sweet potatoes purple	200 gr

Topping

Boiled eggs	6 pcs
Smoked beef	20 pcs
Tomato cherry	20 pcs
Lettuce leaves	100 gr
Peterselly	50 gr
Tomato sauce
Toothpick
Pepping bag
Cupcakes back	1 pack

Mayonnaise sukun

Sukun (boiled)	300 gr
Water	250 cc
Salad oil	450 cc
Milk sweetened	60 cc
Sugar	4 tbs
Pepper	1 tsp
Vinegar	2 tbsp
Mustard	2 tbsp
Salt	1 tsp

Direction

1. Mix sweet potatoes purple with cassava, flat round shape 4 cm.
2. Mix cassava into a blender and blend until smooth.
3. Apply mayonnaise sukun over cassava. Add the top with smoked meat and boiled eggs. Ornament with lettuce.
4. Serve canape kencono ungu.