Indonesian
Vegan
Gluten freeMisro
Cassava palm sugar fritters
Misro (amis di jero): Sundanese cassava fritters with a molten palm-sugar centre
In West Java combro and misro are sold side by side, savoury and sweet; misro's name means 'sweet inside', and biting through the crisp shell releases a trickle of melted palm sugar into the chewy grated cassava. Gorengan sellers in Sumedang and Bandung fry them in the afternoon and they vanish with glasses of hot tea. They need only cassava, coconut, salt and gula aren. Chef's tip: let them rest for two minutes before eating; the sugar centre is far hotter than the shell and is the most common burnt tongue in Java.
- Prep
- 20 min
- Cook
- 20 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 420 kcal
Ingredients
- 1 ⅛ lb cassavapeeled, cored, finely grated (or frozen grated cassava, thawed)
- 2 ⅛ oz grated coconutfresh, or desiccated soaked in 2 tbsp warm water
- ½ tsp salt
- 3 ⅛ oz palm sugar (gula aren)chopped into 1 cm pieces
- 3 ¼ cups vegetable oilfor deep frying
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 1: Squeeze 1 ⅛ lb cassava hard in a clean cloth until most of the liquid is out, then mix with 2 ⅛ oz grated coconut and ½ tsp salt until the dough holds when pressed.
Step 2: Flatten a golf-ball portion in your palm, set a piece or two of 3 ⅛ oz palm sugar (gula aren) in the centre and close the cassava round it into a round or slightly flattened ball. Seal well so the sugar can't leak. Make about 12.
Step 3: Heat 3 ¼ cups vegetable oil to 325°F over a medium heat. Fry 4 at a time, turning gently, until golden brown and crisp and a skewer passes easily through the cassava.
7 minStep 4: Drain on a rack and repeat, keeping the oil steady so the outsides don't brown before the cassava is cooked.
13 minStep 5: Rest the misro for 2 minutes before serving with tea; the sugar inside is molten.
KrazyBadal
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