foto ilustrasi: Instagram/@dianashop2211
Brilio.net - The month of Ramadan is always synonymous with takjil as a fast-breaking dish. One of the ingredients that is easy to find and can be processed into various delicious snacks is cassava. In addition to being cheap, cassava can also be created into various contemporary foods that are appetizing.
Not only suitable to be enjoyed alone, this cassava creation can also be a profitable business opportunity. Here are seven contemporary cassava recipes that are practical, delicious, and certainly suitable as takjil selling ideas summarized by BrilioFood from various sources.
1. Brown sugar cassava getuk.
illustration photo: Instagram/@tartetartkitchen
Material:
- 1 kg cassava, peeled and cut into pieces
- 200 gr brown sugar, finely grated
- tsp salt
- 50 gr grated coconut (for sprinkling)
How to make:
1. Steam the cassava until soft for 2025 minutes.
2. Puree the cassava while it is hot using a pestle or food processor.
3. Mix brown sugar and salt into the mashed cassava, stir until evenly mixed.
4. Shape the dough according to taste (round or flat).
5. Sprinkle with grated coconut before serving.
Material:
- 500 gr cassava, steamed and mashed
- 100 gr brown sugar, finely grated
- 100 gr grated cheese (optional)
- Bread flour to taste
- Sufficient cooking oil
How to make:
1. Mix the smooth cassava with brown sugar and grated cheese.
2. Take a little dough, shape it into a long shape like a small roll.
3. Dip the roll in water, then coat with bread crumbs.
4. Fry in hot oil until golden.
5. Serve warm for a more delicious taste.
Material:
- 500 gr cassava, cut into cubes
- 200 gr brown sugar, finely grated
- 3 pandan leaves
- 200 ml thick coconut milk
- 1 liter of water
- A pinch of salt
How to make:
1. Boil water with pandan leaves and brown sugar until dissolved.
2. Add the cassava pieces and cook until tender.
3. Add coconut milk and salt, cook over low heat while stirring so that the coconut milk does not curdle.
4. Serve the kolak warm or cold.
Material:
- 500 gr grated cassava
- A pinch of salt
- 200 gr brown sugar, finely grated
- Sufficient cooking oil
How to make:
1. Mix the grated cassava with salt until evenly mixed.
2. Take a little dough, flatten it, then put the brown sugar filling in the middle.
3. Form an oval shape and pinch the edges together.
4. Fry in hot oil until golden.
5. Serve misro while warm.
illustration photo: Instagram/@dianashop2211
Material:
- 500 gr steamed cassava, mashed
- 100 gr grated cheese
- Salt and pepper to taste
- Sufficient minced meat (for filling)
- Breadcrumbs to taste
- Beaten eggs to taste
How to make:
1. Mix the smooth cassava with grated cheese, salt and pepper.
2. Saute the minced meat until cooked as a filling.
3. Take a little cassava dough, flatten it, fill it with minced meat, then form it into an oval shape.
4. Dip the croquettes into the beaten egg then coat with breadcrumbs.
5. Fry until cooked and golden.
Material:
- 500 gr boiled cassava
- Enough water to boil
- A pinch of salt
Coconut Milk Sauce Ingredients:
- 400 ml thick coconut milk
- 100 gr granulated sugar
- A pinch of salt
- Cornstarch solution (1 tbsp cornstarch + a little water)
How to make:
1. Boil the cassava with a pinch of salt until soft but not broken up.
2. For the coconut milk sauce: mix the coconut milk, sugar, and salt in a small saucepan and cook while stirring until boiling.
3. Add cornstarch solution to thicken the coconut sauce.
4. Arrange the cassava pieces on a serving plate then pour over the coconut milk sauce.
Material:
- 500 gr coarsely grated cassava
- 200 gr finely grated brown sugar
- A pinch of salt
- Half old grated coconut for sprinkling
How to make:
1. Mix the grated cassava with brown sugar and salt until smooth.
2. Put the mixture into a baking pan lined with banana leaves.
3. Steam for approximately 25 minutes until cooked.
4. Serve the sawut with grated coconut sprinkled on top.
(brl/tin)
