One day, she sent me a DM. She asked me if I can be her guest blog post. Being a reader of Shulie’s tweets on a daily basis, I was kinda grabbing the basic of Shulie’s blog. To be safe, I asked her if she needs any special diet for this post. I was a former cook by trade for a commercial kitchen so I’m aware for some different dietary restrictions. This cassava fritter is especially made for Shulie.
There are 3 different names that I know for this cassava fritters stuffed with coconut sugar. Javanese knows as jemblem while Sundanese (West Javanese) calls it misro (amis di jero – meaning sweet inside) and the Balinese calls it pulung-pulung ubi.
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.
Thank you to Shulie for giving me this opportunity. I decided to share a vegan sweet snack that is popular in two islands in Indonesia, Java and Bali. Enjoy these fritters with a glass of warm jasmine tea with no sugar added or kopi tubruk (Indonesian black coffee).
How to make these easy peasy cassava fritters which only need 4 ingredients? Upps in this case, I did a cheat by using frozen grated cassava. So, no need to peel and grate it. Go find out on Food Wanderings.