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Processing Banana Corm to Jelly

This village man knows that there’s a hidden treasure beneath the soil.
Banana corms, the thick, underground stem base of the banana plant, are his prize. These are often overlooked but hold great potential.

With two corms in hand, he heads to a nearby stream, meticulously cleaning them to ensure every bit of dirt is removed.
Next, he chops the corm into small cubes. Notice the sticky sap clinging to the cleaver, a sign of the corm’s freshness.

He then pounds the cubes in a large mortar until they turn to mush.
The mushy mixture is filtered through a cheesecloth, and the filtered banana water is left to sit for three days.
After draining, only a white, gluey precipitate remains. He adds fresh water, stirs, and filters it again, ensuring purity.

Eight hours later, the precipitate looks like silky tofu, a far cry from its original form.
After cooking with water, it transforms into a paste. Once cooled, it turns into a jelly, resembling squid meat in texture and appearance.

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