7 OLAHAN SINGKONG BEST SELLER, DICOBA YA BUN...

Introduction

This tutorial will guide you through making seven delicious and popular Indonesian cassava dishes, as featured in the Mama Ci Memasak YouTube video. Each recipe offers a unique twist on cassava (singkong), providing a variety of flavors and textures. Get ready to explore these delightful recipes that are perfect for snacks or desserts.

Step 1: Make Cassava Balls

Ingredients

• 500g boiled or steamed cassava (choose soft cassava)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• Steamed banana (as needed)
• Dried coconut (optional, or use grated coconut)

Instructions

1. Mash the boiled cassava in a bowl until smooth.
2. Add sugar and salt, mixing well.
3. Form small balls with the mixture, inserting pieces of steamed banana inside if desired.
4. Roll the balls in dried coconut or grated coconut if using.
5. Steam the balls for about 10-15 minutes until cooked through.

Step 2: Prepare Colorful Cassava Talam

Ingredients

Chocolate Layer

• 125g palm sugar
• 200ml coconut milk
• 500g grated cassava
• 60g sweetened condensed milk
• 50g melted margarine

Green Layer

• 100ml coconut milk
• 500g grated cassava
• 60g sweetened condensed milk
• 75g granulated sugar
• 50g melted margarine
• 1/2 teaspoon vanilla powder
• 100ml pandan juice (blend 5 pandan leaves with coconut milk)
• 1 teaspoon pandan paste
• 1/2 teaspoon chocolate paste

White Layer

• 500g grated cassava
• 60g sweetened condensed milk
• 75g granulated sugar
• 50g melted margarine
• 200ml coconut milk
• 1/2 teaspoon vanilla powder

Instructions

1. Prepare each layer separately by mixing the ingredients.
2. For the chocolate layer, combine all ingredients and pour into a greased pan.
3. Steam for about 20 minutes until set, then layer the green mixture on top.
4. Repeat the steaming process, adding the white layer last.
5. Steam the final layer until fully cooked, about 30 minutes.

Step 3: Make Cassava Bingka with Brown Sugar

Ingredients

Bingka Layer

• 150g granulated sugar
• 200ml thick coconut milk
• 2 eggs
• 100g melted margarine
• 120g sweetened condensed milk
• 1kg grated cassava
• 1 teaspoon vanilla

Brown Sugar Layer

• 225g palm sugar
• 400ml medium-thick coconut milk
• 2 pandan leaves
• 2 eggs
• 100g rice flour
• 30g tapioca flour
• 1/2 teaspoon salt

Instructions

1. Mix ingredients for the bingka layer and pour into a greased baking dish.
2. Bake or steam for about 30 minutes until set.
3. Prepare the brown sugar layer by mixing all ingredients and pour over the bingka layer.
4. Steam again until the top layer is set.

Step 4: Create Pandan Bingka

Ingredients

Follow the same ingredients as the previous bingka recipe but replace the brown sugar layer with:

• 200g granulated sugar
• 300ml medium-thick coconut milk
• 100ml pandan juice (from 8 pandan leaves)

Instructions

1. Repeat steps from the previous recipe, using the pandan layer instead of brown sugar.
2. Steam until layers are set.

Step 5: Prepare Sweet Cassava Talam

Ingredients

Brown Layer

• 200g palm sugar
• 300ml coconut milk
• 600ml cassava
• 1/4 teaspoon salt
• 3 tablespoons tapioca flour

Pandan Layer

• 600ml cassava
• 100ml pandan juice
• 200ml coconut milk
• 1/4 teaspoon salt
• 3 tablespoons tapioca flour
• Green and brown food coloring (optional)

White Layer

• 500ml coconut milk
• 100g rice flour
• 50g tapioca flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar

Instructions

1. Prepare each layer separately, mixing as instructed.
2. Pour the brown layer into a greased pan and steam until set.
3. Layer with the pandan mixture, then the white layer.
4. Steam each layer until fully cooked.

Step 6: Make Premium Cassava Bingka

Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 240g granulated sugar
• 100g melted margarine
• 275ml thick coconut milk
• 4 tablespoons tapioca flour
• 1kg grated cassava
• Yellow food coloring (optional)

Topping

• 1 egg
• 100ml whipping cream
• 1/2 tablespoon tapioca flour
• 3 tablespoons sweetened condensed milk
• 1/2 teaspoon vanilla

Instructions

1. Mix all bingka ingredients together.
2. Pour into a greased pan and steam until set.
3. For topping, whisk together and pour over the bingka, then steam again.

Step 7: Prepare Melting Cassava Talam

Ingredients

Cassava Layer

• 300g palm sugar
• 1/2 teaspoon salt
• 3 tablespoons granulated sugar
• 1 pandan leaf
• 1100ml coconut milk
• 600g cassava (peeled weight)

White Layer

• 110g rice flour
• 30g tapioca flour
• 50g granulated sugar
• 1 teaspoon salt
• 1100ml coconut milk

Instructions

1. Combine ingredients for the cassava layer and pour into a greased pan.
2. Steam until nearly set, then prepare the white layer.
3. Pour the white layer on top and continue steaming until cooked through.

Conclusion

You’ve now learned how to prepare seven delicious cassava recipes. Each dish showcases the versatility of cassava, offering sweet and savory options. Experiment with these recipes and feel free to adjust ingredients to suit your taste. Enjoy your cooking adventure with cassava!