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Bola Tape Keju - Cassava Cheese Balls

Who doesn't like to snack on cute looking cheese balls ? Especially these tape (fermented cassava) cheese balls, drizzled with chocolate sauce. Delicious!

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

Author: Anita Jacobson



Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Serves: 4

Print Recipe


  • 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


  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.
Indonesian Pantry
Indonesian Kitchen


  • Dedy@Dentist Chef 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 Anita says:

      Your way of doing it sounds lovely Dedy :)

  • roland A. maquiling roland A. maquiling says:

    nice very delicious

  • Elizabeth Elizabeth says:

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

    • Anita 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 Tuty says:

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

    • Anita 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 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.

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