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Misro – Fried Cassava Balls with Palm Sugar
Misro comes from West Java and is the sweet sister of combro. Both are made from grated cassava. Combro is packed with a spicy filling, while misro hides a core of palm sugar. Shredded coconut in the dough makes the fried ovals crisp outside, and inside the sugar melts into syrup. Seal the dough firmly all around the sugar, or the syrup runs into the oil. Let the balls cool briefly before you bite in.
Misro – Fried Cassava Balls with Palm Sugar
Laura Chen
5
30 minutes
25 minutes
370
Indonesian
Snack
Misro comes from West Java and is the sweet sister of combro. Both are made from grated cassava, but combro is packed with a spicy oncom or tempeh filling, while misro hides a core of palm sugar. Shredded coconut in the dough makes the fried ovals crisp outside, and inside the sugar melts into syrup.
Ingredients
- 500 g fresh cassava or 500 g frozen grated cassava
- 60 g shredded coconut, soaked for 10 minutes in 60 ml hot water
- 1/2 tsp salt
- 100 g palm sugar (gula jawa, Javanese coconut blossom sugar), in 10 pieces
- 1 l vegetable oil for deep-frying
Instructions
- Peel the fresh cassava, brown rind and pink inner layer included, remove the woody core and grate the flesh finely.
- Wrap the grated cassava in a clean kitchen towel and squeeze it out firmly until hardly any juice comes out. Discard the juice.
- Knead the cassava, soaked coconut and salt into a mixture you can shape. If it crumbles, work in 1 to 2 tbsp water.
- Divide the mixture into 10 portions, press each flat in your hand and place a piece of palm sugar in the middle. Close the dough around it into an oval with no cracks.
- Heat the oil in a pot to 165 °C (330 °F) and fry the misro in batches for 8 minutes. Turn them now and then until golden brown and crisp all over.
- Drain the misro on paper towels and let them cool for 5 minutes, then serve them warm.
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