6 Non-Flour Processed Cassava Creations

Cooking cassava No must be complicated or confusing, kok. By following the recipe below, you can process ordinary cassava into a special dish that is no less delicious than other dishes with just simple ingredients.

In fact, all of these recipes are also suitable for those of you who want to start a wheat flour diet, because all the menus are prepared without mixing flour. Yuk, Turn ordinary cassava into a special dish with these 6 non-flour cassava creations!

1. Mountain Cassava Sawut

Material:

Cassava, coarsely grated – 500 grams

Brown sugar, finely grated – 100 grams

Salt – 1 tsp

Distribution:

Coconut, long grated – 100 grams

Salt + with 1/2 tsp salt steamed for 10 minutes – 1/2 tsp

How to make:

1. In a bowl, mix cassava, brown sugar, and salt. Stir well.
2. In another container, mix grated coconut with salt. Stir well.
3. Prepare a steamer/cooker. Steam the cassava for 20 minutes until cooked, while steaming the grated coconut for 10 minutes until cooked. Make sure to steam the cassava and grated coconut in separate containers. Remove.
4. Serve the cassava with grated coconut sprinkled on top.

Tips

1. It is not necessary to stir the cassava with brown sugar until it is completely mixed. Just enough.
2. If you like, you can replace brown sugar with white granulated sugar.

2. Cassava Chips

Material:

Cassava – 1 kg

Oil for frying – 1 liter

Salt to taste

How to make:

1. Peel the cassava then wash it until clean, drain.
2. Thinly slice the cassava, the thickness must be the same. Otherwise, the cassava will not cook evenly.
3. Fry the cassava in plenty of oil over medium heat, drain.
4. Once cool, sprinkle with salt, sift. Ready to serve.

Tips

1. Choose young cassava.
2. You can also add various flavorings, such as sweet corn or cheese. Sprinkle with the seasoning after the chips have cooled.

3. Cassava Gatot

Material:

Gaplek (dried cassava) – 500 grams

Grated coconut – 150 grams

Salt to taste

Sugar – enough

How to make:

1. Soak the cassava for 1 night, drain the water and then wash it clean.
2. Cut the washed cassava into pieces, then steam for 30 minutes.
3. Mix grated coconut with a little salt, steam for 15 minutes.
4. Roll the gatot in steamed grated coconut, sprinkle with granulated sugar to taste.
5. Cassava Gatot is ready to be served.

Tips for Making Your Own Gaplek:

1. Choose good quality cassava, then peel it, cut it into pieces that are not too long, cut it in half and remove the stem. Dry it in the open air from morning to evening for 2 days. Leave it in hot or rainy weather, let it grow moldy and turn black.
2. Then cover the cassava that has been dried using a clean mat for a day and night. Finally, try to dry it in the hot sun for a few days until it is completely dry. Lift, Simpang Gaplek in a dry place.

4. Screen Screen

Material:

Cassava – 500 grams

Garlic, finely chopped – 2 cloves

Salt to taste

Water, for boiling – as needed

Frying oil – enough

Balado seasoning (or other flavor) – 3 tbsp

How to make:

1. Peel the cassava, then wash it clean. Cut it into several pieces.
2. Boil water, then boil cassava with salt and mashed garlic. Boil until cooked, remove and drain.
3. Slice the cassava into sticks.
4. Heat a lot of oil, fry the cassava sticks until crispy, remove and drain.
5. Put the cassava sticks in a closed container, sprinkle with enough seasoning.
6. Close the container then shake until the cassava is evenly coated with the spices.
7. Ready to be served.

5. Balado Cassava Chips

Material:

Cassava – 500 grams

Salt – 1 tsp

Frying oil – enough

Water, for soaking – as needed

Spice:

Large red chilies – 10 pieces

Cayenne pepper – 5 pieces

Garlic – 3 cloves

Brown sugar, comb – 2 tbsp

Granulated sugar – 2 tbsp

Tamarind water – 2 tbsp

Salt – 1/4 tsp

Water – 50 ml

How to make:

1. Peel the cassava, wash it clean then cut it thinly with a slicer or knife. Soak it in salted water until it is all submerged. Let it sit for 15 minutes, then drain.
2. Fry the cassava in hot oil until golden brown, remove and drain.
3. Puree the spices: Red chili, cayenne pepper, garlic, brown sugar. Use a food chopper so that the chili is really smooth. Then saute with a little oil, add water, granulated sugar and tamarind water. Cook until the spices thicken.
4. Add the fried cassava, stir until all surfaces are coated with the spices. Turn off the heat.
5. Cool, then store in an airtight jar.

6. Cheese Cassava

Material:

Cassava – 1 kg

Cold water/ice, to soak the cassava – 1 liter

Ground spices:

Garlic – 5 cloves

Coriander – 2 tsp

Salt – 2 tsp

Sprinkle Ingredients:

Cheddar cheese, grated – enough

How to make:

1. Peel the cassava and clean it. Cut it into fairly large pieces.
2. Steam the cassava for 20 minutes until soft. Remove.
3. In a bowl, mix cold water/ice with ground spices. Stir well.
4. Immediately put the steamed cassava into a container of cold water. Let it sit until the cassava cracks for 1 hour.
5. Heat a lot of oil. Fry the cassava over medium heat until cooked and golden brown. Remove and drain.
6. Ready to serve with grated cheese.

Atsarina Luthfiyyah (Senior Editor)

Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
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