Fine sugar misro recipe, dry on the outside, soft on the inside

foto: Instagram/@citra.hartani

This fried dish is made from cassava filled with brown sugar inside

Brilio.net - Misro is a typical West Java snack that has a sweet and appetizing taste. However, did you know that the name Misro has its own meaning? "Misro" is actually an abbreviation of "amis di jero" in Sundanese, meaning "sweet on the inside." Where "amis" means sweet.

Misro has a crunchy texture on the outside but soft on the inside. This fried dish is made from cassava filled with brown sugar inside. Shape the grated cassava into a round, slightly flat shape before adding brown sugar. To make it sweeter and tastier, you can add powdered sugar to the topping.

Misro is delicious when it is still warm, suitable to be eaten with a cup of coffee or tea. For those of you who are interested in making it, here is the complete recipe as reported by BrilioFood from Instagram @citra.hartani, Friday (21/6).

Refined sugar misro recipe
Instagram/@citra.hartani

Material:
- 1 kg cassava, peeled, grated
- 1 ounce of grated coconut
- 1 tsp salt
- Finely combed Javanese sugar, enough for the filling
Cooking oil
- Fine granulated sugar

How to make:
1. Mix grated cassava, salt and grated coconut
2. Take about 1 tablespoon of dough, fill it with Javanese sugar
3. Round the dough, do this until the dough runs out
4. Heat oil over medium heat
5. Fry until brown then serve sprinkled with powdered sugar.

(brl/ola)