Jemblem Misro Pulung-Pulung Ubi, Indonesian Cassava Fritters Stuffed with Coconut Sugar

Written by on June 14, 2012 in Bali Culinary with 0 Comments

Jemblem Misro Pulung-Pulung Ubi, Indonesian Cassava Fritters Stuffed with Coconut Sugar

http://indonesiaeats.com/jemblem-misro-pulung-pulung-ubi-indonesian-cassava-fritters-stuffed-with-coconut-sugar/

Jemblem-Misro-Pulung

Cassava (Manihot esculenta), also called yuca or manioc, is a woody shrub of the Euphorbiaceae (spurge family) native to South America. There are two names for cassava in bahasa Indonesia; singkong and ubi kayu.

Based on my late grandmom’s story, back when Indonesia was still occupied by the Dutch, cassava was an Indonesia’s main carbohydrate source and staple food instead of rice because it was affordable. In fact, the Indonesians today will say that they haven’t had any meal yet if they haven’t eaten any rice.

Nowdays, we steam, boil, deep fry, or bake cassava as a snack. I love eating steam cassava with a bit grated coconut or just sugar and salt or my late mom made it a bit fancy by adding cheese and baked.

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