The cassava paste was added into the boiling water and mixed properly to get the starch gel. While the starch gel was still warm, 750g of the pulverized Palm kernel shell charcoal were gradually added into the gel and mixed using a stirring stick until a thick, black compound was formed. Part of the thick paste was manually pressed into cylindrical molds. Another part of the thick paste was molded with the palm of the hand. The essence of using this type of pressure was to make the briquettes as it would be in the absence of costly briquetting machines. This procedure is targeted at the rural populace who may not have access to briquetting machines. The molded thick paste was sun-dried for four days.