Tape Goreng (Fried Fermented Cassava)
Tape Goreng
Sweet fermented cassava dipped in batter and fried. Crisp outside, soft and sticky inside, with a gently sweet-sour flavour.
- Time
- 25 min
- Serves
- 4 people
- Origin
- Yogyakarta
- Type
- Cakes & Snacks
Ingredients
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How to Make
Remove the woody core from the cassava and cut into 6 cm lengths.
Mix the plain flour, rice flour, sugar, salt and vanilla. Add the water little by little until the batter is thick.
Heat the oil over medium heat.
Dip the cassava into the batter until evenly coated.
Fry until golden brown and crisp. Drain.
Dust with icing sugar if you like and serve warm.
Kitchen tip
Choose tape that is ripe but still firm. Very soft tape falls apart in the batter and soaks up oil.
Questions
Where does Tape Goreng (Fried Fermented Cassava) come from?
Tape Goreng is a traditional dish from Yogyakarta (capital: Yogyakarta), in the Java region of Indonesia.
How long does Tape Goreng (Fried Fermented Cassava) take to make?
It takes about 25 min in total to make 4 servings, including preparation.
What is the secret to a good Tape Goreng (Fried Fermented Cassava)?
Choose tape that is ripe but still firm. Very soft tape falls apart in the batter and soaks up oil.
