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easy Indonesian recipes

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Tape (fermented cassava) is among my favorite ingredient in snacks and desserts, I sometimes eat this straight straight as is, that’s how much I love it. :D If you ever visit Indonesia, you would be amazed at the many varieties of snacks and desserts that we came up with using this humble tape, we even have tape cakes!

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Since tape is already sweet and delicious as is, it doesn’t need a lot of handling to make it taste better. Here, I simple mash the tape, then divide into individual portions, shape into balls, and coated with a simple batter. A little time in hot oil and voilá, out comes golden brown tape balls with crunchy skin and soft fluffy inside. A simple palm sugar syrup drizzle on top makes them taste even better. This is the perfect snack to accompany my afternoon tea/coffee. ♥

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Bola Tape dan Saus Gula Jawa - Fermented Cassava Balls and Palm Sugar Syrup

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

  • 250 gram fermented cassava (Indonesian: tape)
  • 1 teaspoon toasted sesame seeds (Indonesian: biji wijen sangrai)
  • Coating batter (mix the following into a smooth batter)
  • 100 gram all purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 200 ml water
  • Palm sugar syrup
  • 150 gram palm sugar (Indonesian: gula Jawa)
  • 100 ml water
  • 2 pandan leaves, knotted
  • 1/4 teaspoon salt

Instructions

  1. Mash the fermented cassava and divide into 12 portions. Shape each into a round ball and sprinkle with some of the toasted sesame seeds, lightly pat the sesame seeds into the ball. Set aside.
  2. Heat some oil for deep frying. Once the oil is hot, coat each fermented cassava ball with the coating batter and fry until golden brown. Drain and set aside.
  3. To make the sauce, boil all palm sugar syrup ingredients in a sauce pot until all the sugar has dissolved. Strain into a small bowl.
  4. Serve the fermented cassava balls with the palm sugar syrup. Strong black coffee or black tea goes really well with these.

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