Daily Cooking Quest

easy Indonesian recipes

Bola Tape Keju - Cassava Cheese Balls

Many traditional Indonesian desserts use tape (fermented cassava) and the most popular is of course in es teler (assorted fruits with shaved ice and syrup). Today though, I will use tape in a slightly less conventional recipe, deep fried cassava cheese balls with chocolate sauce. ♥

Bola Tape Keju - Cassava Cheese Balls

Bola Tape Keju - Cassava Cheese Balls

This is how fermented cassava looks. I bought this one because of the cute basket. There are others that probably taste just as great, but I have a super weak resistance to all things cute. :D

Tape - Fermented Cassava

Tape - Fermented Cassava

Another shot with a shallow depth of field. I kinda like how this turns out. ♥

Bola Tape Keju - Cassava Cheese Balls

Bola Tape Keju - Cassava Cheese Balls

Bola Tape Keju - Cassava Cheese Balls

Categories:

Cuisine:

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4

Ingredients

  • 30 gram fermented cassava (Indonesian: tape), mashed
  • 100 gram cheddar cheese, grated
  • 150 gram all purpose flour
  • 20 gram rice flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 150 ml cold water
  • enough oil for deep frying
  • 100 gram dark chocolate, melted

Instructions

  1. Mix cassava and cheddar cheese together until combine. Divide into 25 to 30 1 inch diameter balls.
  2. Prepare the frying batter by mixing together all purpose flour, rice flour, sugar, baking powder, salt, and cold water.
  3. Heat enough oil in a pot for deep frying.
  4. Coat the cassava cheese balls with the batter and fry until golden brown, about 1-2 minutes. Remove with a slotted spoon and place on paper towel to absorb excess oil.
  5. Pour some melted chocolate on top of each fried cassava cheese ball and serve immediately.

Comments

  • Dedy@Dentist Chef says:

    Great fermented cassava make over recipe, instead of battered with flour, i love to dregde it on a crystal sugar (gula pasir) and then deep fried it, it's turn into a nice caramel crust

    • Anita says:

      Your way of doing it sounds lovely Dedy :)

  • roland A. maquiling says:

    nice very delicious

  • Elizabeth says:

    Where can you order fermented cassava? We live in TX. Thank you.

    • Anita says:

      Hi Elizabeth, I haven't been able to source fermented cassava in the United States. I am sorry I cannot help at this time.

  • Tuty says:

    Anita, are you sure that you only use 30 (thirty) grams of 'tape'? It seems so little 'tape'. Please confirm.

    • Anita says:

      Hi Tuty, I didn't use a whole lot of tape :) But, it is safe to increase the amount up to 75 gram for more intense "tape" flavor.

      • Tuty says:

        Thank you for responding, Anita. Oh good, I can increase the amount of tape because I like the intense tape flavor. Now, I need to get busy and make the tape first. I will let you know how these little balls turn out.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe:

Thank you! Your comment is awaiting moderation.
Something went wrong...