Ambuyat may not look very attractive or appetizing because it has a plain white gluelike appearance and a starchy bland taste, since it’s made from sago starch.
But once you know the trick to eating it, you’ll probably enjoy more than a mouthful of it.
The secret is in the dip, called cacah, which accompanies the ambuyat. This dip is made from either the mango-like fruit binjai or fermented shrimps called cencalu.
Cacah has a sour taste that goes well with the taste of ambuyat.
To eat ambuyat, you need a two-pronged bamboo stick, which Bruneians call the chandas. You use the stick to take some ambuyat from a bowl, roll it into a sticky starchy morsel, then dip it into the cacah.
Ambuyat and its dip are very often served by the locals to visitors, to accompany other favorite dishes of Brunei.
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