Bring water to a boil with a little baking soda.  Boil the cassava leaves briefly until wilted and then remove.  Drain until dry.

Mix young coconut,  ground spices, anchovies, tempeh, lime leaves and lemongrass until smooth.

Take 4-5 pieces of cassava leaves, spread and overlap each other so that they become a whole sheet.

Place 3 tablespoons of coconut mixture in the middle.  Fold and wrap tightly.

Tie with cotton thread until tightly tied.  Do the same as rest of material.

For the Broth:

Heat oil, saute ground spices and other spices until fragrant.

Pour the coconut milk, buntil and red cayenne pepper, cook until boiling reduce the heat, cook until the gravy is thick, slightly oily.

Lift and remove the strings when serving.