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Bongkar Jemblem Singkong Meleleh gula merah empuk sampai sore, ide jualan yang sederhana

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DAPUR RAYYANKA
DAPUR RAYYANKA
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Recipe Information

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Video-Specific Recipe

Jemblem Singkong

Cultural Context

Jemblem Singkong is a traditional Indonesian dish made from cassava, often enjoyed as a sweet treat or dessert. It reflects the resourcefulness of Indonesian cuisine, utilizing locally available ingredients. This dish is commonly served during family gatherings and celebrations, showcasing the versatility of cassava in Indonesian cooking. Today, variations exist across regions, with some adding different flavors or toppings to enhance its appeal.

IndonesianIDmain
60 min
medium
6 servings
Servings4
1 kilogram cassava
150 ml water
100 ml water from sediment
1 tablespoon tapioca flour
1/4 teaspoon baking soda
3/4 teaspoon vanilla extract
100 grams palm sugar
salt

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and flavor.

1

Wash the cassava thoroughly and cut it into small chunks.

2

Blend the cassava with 150 ml of water until smooth.

3

Strain the blended cassava using a cloth to separate the juice from the pulp.

4

Let the juice sit for 10 minutes to allow sediment to settle, then take the water from the top.

5

Mix the cassava pulp with 100 ml of the sediment water, 1 tablespoon of tapioca flour, salt, 1/4 teaspoon of baking soda, and 3/4 teaspoon of vanilla extract.

6

Form the mixture into balls and place 100 grams of palm sugar inside each ball.

7

Heat oil in a pan over medium heat and fry the balls until golden brown, about 5 minutes, flipping them halfway through.

Cooking Techniques

steamingfrying

Equipment Needed

blenderclothpan

Spice Level:

🌶️🌶️🌶️

Allergens

milk

Also Known As

JemblemCassava Jemblem

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