Monday, August 15, 2016

木薯椰丝煎堆 Fried Tapioca Balls with Grated Coconut

Apart from using sweet potatoes in cooking, tapioca is another popular tuberous root starch widely adopted here in Indonesia whereby its versatility makes it very suitable in making traditional kuehs and snacks.  

When my ex maid visited us 2 weeks ago she gave us some tapioca freshly plucked from her neighbor's backyard, during then we were too engrossed in cooking something else that we forgotten about the tapioca until this morning. Luckily, we managed to save the neglected tapioca from ruin by trying this SUPER yummy recipe from Andrew Low's 'Malaysian Kuehs and Snacks'. 

Devoid of wheat nor glutinous rice flour, this version of deep fried tapioca balls is completely made with steam mashed tapioca thus giving it a savory crispy outer layer but melting inner texture. When coupled with the aromatic and sweet grated coconut fillings, its truly yummy....

Fried Tapioca Balls with Grated Coconut

Ingredients 材料

(A) Fillings 内陷
350g Grated White Coconut 白椰丝
150g Palm Sugar 椰糖
1 Tbsp Sugar 糖
120g Oil 食油
3 Pieces Pandan Leaves 班兰叶 (knotted 打结)

(B) Skin 外皮
650g Steamed Tapioca 蒸熟木薯 (mashed 捣烂)
90g Sugar 糖
1 Tbsp Salted Butter 咸牛油 (soften to room temp 温室回温)
1 Tsp Salt 盐

(C) Coating 沾裹材料
Some Black & White Sesame 少许白及黑芝麻

Method 做法

Combine palm sugar, sugar, oil and pandan leaves (A) into a deep frying pan and cook until sugar dissolves.

Add grated coconut (A) and continue to stir fry until fully combined and the mixture dries up. Discard pandan leaves and set aside.

In another mixing bowl combine all ingredients (B) till incorporated. Divide dough into 25-30g portions.

Scoop 2 tbsp of coconut fillings (A) and place onto the centre of each dough and seal. Shape into the size of ping pong balls. Evenly coat the balls with sesame.

Heat up 1/2 pot  of cooking oil in a deep fryer. Deep fry the tapioca balls until golden brown. Remove and drain.
把1/2锅的食油烧热,以中小火将木薯煎堆炸至金黄色即可捞起, 沥油。

Allow to cool before serving.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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