Sanglay = Kamoteng Kahoy = Casava
1. Buy a good quality locally produced yeast ( bubud ).
2. Cook as many Kamoteng Kahoy as desired.
3. Let cooked Kamoteng Kahoy cool off in a sanitized container ( plastic food storage box)
4. Spread pulverized yeast over the cooked Kamoteng Kahoy ( Find a way to have all sides of the Kamoteng Kahoy be sprinkled with the pulverized yeast) in the storage box.
5. Cover the the storage box and wait for 2 nights.
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