Easy Way To Make Traditional Snacks Of Srawut Cassava

Cassava Srawut

Srawut singkong is one of the traditional snacks that often become family snacks. This simple snack is often a lunch treat when my mother goes to the rice field. She used to prepare it in the evening, in the morning she would wrap this snack as a special lunch to take to the rice field. As someone who grew up in the village, I understand very well, my mother always prepared traditional provisions as snacks in the fields. Utilizing garden products as an alternative for her, she really likes to prepare these traditional processed foods.

Well because it is often prepared by my mother this cake is very easy to memorize in my memory, yesterday's cassava in the harvest left some, I think this snack will be very delicious to make. Even without my mom at home, I have to prepare it myself to enjoy it with tea while resting.

Ingredients Used

200 grams cassava
30 grams palm sugar
100 grams grated coconut
1 tablespoon sugar
½ teaspoon salt

Procedure for Making

Step 1

Grate the coconut with a rather large grate, grate it to out of setting it aside first.

Step 2

Comb small sized palm sugar, if you have powdered palm sugar it can be replaced.

Step 3

After all the ingredients are prepared, stir the grated cassava with sugar and salt.

Step 4

Let stand for a while, then put the cassava mixture in the mold, press a little until the cassava is solid.

Step 5

Add a sprinkling of cut palm sugar then steam for about 20 minutes until cooked. Steam the grated coconut as well, making sure everything is perfectly cooked.

This recipe only gives you 5 servings of the snack, but it's quite a big portion, one person can enjoy one serving and it's enough to fill you up. I also recommend this snack as a dessert because the sweetness and coconut flavor make it very delicious.

Serving Suggestions

Serve the cassava seraut, let everything cool first, then add the cassava seraut dish on top of the grated coconut. Now usually cassava seraut is rarely steamed in a mold, the original recipe is steamed directly without a mold, when eaten, it is usually enjoyed by directly in the croquet with a spoon. But here to simplify the presentation when enjoyed I tried steaming in a mold.

The result was very satisfying, and my mother praised it, saying that it would be very easy when enjoyed, she had never thought of doing it before. I just smiled, maybe this is a new innovation to make it easier to enjoy cassava saute.

The texture was so smooth and soft from the cassava, and my favorite part was the sweetness of the palm sugar which made the cassava even more delicious. I was very happy to be able to enjoy this dish again, the savory coconut and the sweetness of palm sugar were a perfect combination.

About The Author

_{Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please support and reblog this post if you like it!}

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