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Ingredient
Boiled Sweet Potato Balls (KUE ASOY)
Introduce
Chef :
Dapoer-Indonesia @ usBoiled Sweet Potato Balls (KUE ASOY)
Kumai is one of the districts in West Kotawaringin (Kobar), Central Kalimantan. Maybe for some people, this name was just heard at the time of the aircraft accident AirAsia QZ8501 Surabaya-Singapore route that fell around Pangkalan Bun or Gulf waters Kumai on last December 28, 2014.
Ingredient
Food ration :
4 servingsCooking time :
45 mins
50 gr
starch / corn starch
75 gr
palm sugar
2 tablespoons
grated coconut
pinch
salt
2 tablespoons
breadcrumbs
1 tablespoon
sugar
Cooking instructions
* Step 1
Mixed with grated coconut and salt and steam briefly lined with plastic/banana leaf. It helps to extend the durability of grated coconut (so as not perishable), remove and set aside. Mix bread crumbs and sugar, set aside.
* Step 2
Puree sweet potato and add flour gradually until dough is smooth. NOTE : the amount of flour used depending on the type/texture sweet potato itself, so do not dump in all the flour mix.
* Step 3
Take a little dough, filled with palm sugar then cover and the sphere. Do until the dough runs out.
* Step 4
Boiled dough circle and wait until the float (a sign that the dough is cooked). Remove and drain.
* Step 5
Add the balls in dressing mixture and stir well.
* Step 6
Ready to be served and enjoy with your family.
Note: if there is a photo you can click to enlarge it
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