Monday, August 15, 2016

木薯椰丝煎堆 Fried Tapioca Balls with Grated Coconut


Apart from using sweet potatoes in cooking, tapioca is another popular tuberous root starch widely adopted here in Indonesia whereby its versatility makes it very suitable in making traditional kuehs and snacks.  
红薯和地瓜除了用在多种用途于烹饪上,木薯也是一项在印尼及受欢迎的塊莖淀粉,特别是它的多功能性质而非常适合用于制做传统糕粿及小吃。



When my ex maid visited us 2 weeks ago she gave us some tapioca freshly plucked from her neighbor's backyard, during then we were too engrossed in cooking something else that we forgotten about the tapioca until this morning. Luckily, we managed to save the neglected tapioca from ruin by trying this SUPER yummy recipe from Andrew Low's 'Malaysian Kuehs and Snacks'. 
两个星期我的前度女庸到访,从她家的邻居那里踩了一批新鲜的木薯送给我们,当时因为忙于制做其他的食品而忘了那批木薯。幸好在木薯还没发臭时及时被发现,便匆忙取出许孙祥的‘粿香满堂’里的这道食谱来尝试。


Devoid of wheat nor glutinous rice flour, this version of deep fried tapioca balls is completely made with steam mashed tapioca thus giving it a savory crispy outer layer but melting inner texture. When coupled with the aromatic and sweet grated coconut fillings, its truly yummy....
原来这版本全以蒸熟捣烂的木薯及无采用任何糯米粉及澄面粉的木薯煎堆更好吃。炸出来的木薯表皮酥脆而内蓬松溶化入口的口感。再配上那富有椰糖的椰丝内陷,一旦吃了就难以停口,太好吃了!


木薯椰丝煎堆
Fried Tapioca Balls with Grated Coconut

Ingredients 材料

(A) Fillings 内陷
350g Grated White Coconut 白椰丝
150g Palm Sugar 椰糖
1 Tbsp Sugar 糖
120g Oil 食油
3 Pieces Pandan Leaves 班兰叶 (knotted 打结)

(B) Skin 外皮
650g Steamed Tapioca 蒸熟木薯 (mashed 捣烂)
90g Sugar 糖
1 Tbsp Salted Butter 咸牛油 (soften to room temp 温室回温)
1 Tsp Salt 盐

(C) Coating 沾裹材料
Some Black & White Sesame 少许白及黑芝麻


Method 做法


Combine palm sugar, sugar, oil and pandan leaves (A) into a deep frying pan and cook until sugar dissolves.
将椰糖,糖,食油和班兰叶A一起混入炒锅煮至糖溶化。

Add grated coconut (A) and continue to stir fry until fully combined and the mixture dries up. Discard pandan leaves and set aside.
加白椰丝A翻炒至干身后,搁置待用。


In another mixing bowl combine all ingredients (B) till incorporated. Divide dough into 25-30g portions.
准备另一个碗盆,把材料B全部材料混合至面团。平均分成25-30克小份。


Scoop 2 tbsp of coconut fillings (A) and place onto the centre of each dough and seal. Shape into the size of ping pong balls. Evenly coat the balls with sesame.
取出两汤匙的馅料放置于每份皮的中间,把收口捏紧然后搓圆成兵乓球形。最后均匀裹上芝麻即可。


Heat up 1/2 pot  of cooking oil in a deep fryer. Deep fry the tapioca balls until golden brown. Remove and drain.
把1/2锅的食油烧热,以中小火将木薯煎堆炸至金黄色即可捞起, 沥油。

Allow to cool before serving.
待至稍凉后即可享用。




Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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