Translated from: Dapurbunda.blogspot.com/2006/02/tape-singkong.html

Ingredients:
1 kg singkong (cassave root), peel, cut, 
rinse until clean, soak for a while.

1 tape yeast tablet, ground (with mortar)

Method:

Boil the cassave root until soft.

Rinse in a colander until really cooled down.
(note: yeast dies at temperatures over 37 deg. 
celcius/98F!)

Place in an airtight container. Sprinkle yeast
powder over it. 

Close well. Leave [to ferment] for three days. 

Tips: Do not open at all. Store in a cool place
but not in the fridge. Keep out of anyone's 
reach.