Pulung Pulung Ubi - Cassava Balls
Makes: 10 - 12 cassava balls
Total time: 30 minutes
This snack used to be one of the most popular street foods available at a 'warung' (village shop) and also at morning and night markets. I really love the mix between cassava, coconut and the palm sugar (which is melted inside the cassava ball during frying) all of which makes the balls moreish with deliciousness in every bite.
Ingredients
500g grated cassava
100g grated coconut
1 tsp tapioca flour
10g of salt
100g finely chopped palm sugar
500ml oil for frying
Method
- Mix cassava, coconut, tapioca flour and salt in a large bowl
- Make a round ball from the mixture and then make a hole in the centre of your cassava ball. Insert around 1 tsp of palm sugar, and cover the hole with more cassava mix before rolling it again into a round shape. Continue the process until all mixture is used.
- Heat up oil in a wok/fry pan. Once the oil is hot, you can turn the stove to medium. Add cassava balls into the wok clockwise (remembering which one you started with so they can be turned over in the same order).
- Turn over cassava balls once the bottom side is brown. Continue frying until all sides are brown and crispy. Remove them from the hot oil, drain using paper towel and store to cool
- Serve warm for breakfast, afternoon tea or as a snack or dessert