📝 About This Recipe
Hailing from the lush highlands of West Java, Misro is a beloved 'Jajanan Pasar' that perfectly embodies the Sundanese philosophy of 'Amis di Jero' (sweet on the inside). These delectable fritters feature a crisp, savory grated cassava exterior that yields to a molten, caramelized heart of dark palm sugar. It is a rustic yet sophisticated snack that offers a masterful play on textures—crunchy, chewy, and gooey all in one bite.
🥗 Ingredients
The Cassava Base
- 1 kg Fresh Cassava (Singkong) (peeled, washed, and finely grated)
- 150 grams Grated Coconut (use young/medium-aged coconut, white part only)
- 1 teaspoon Salt (to balance the sweetness)
- 1/4 teaspoon Vanillin Powder (optional, for a subtle floral aroma)
- 1-2 tablespoons Tapioca Starch (only if the cassava is very watery)
The Molten Filling
- 150 grams Indonesian Palm Sugar (Gula Jawa) (finely shaved or chopped)
- 1 piece Pandan Leaf (finely minced and mixed with sugar for fragrance)
For Frying
- 500 ml Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the cassava by peeling the tough outer bark and the pinkish inner skin. Grate the cassava finely using a traditional box grater or a food processor attachment.
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2
Place the grated cassava in a clean muslin cloth or fine strainer. Squeeze gently to remove excess moisture, but do not make it bone-dry; a little moisture ensures a chewy interior.
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3
In a large mixing bowl, combine the grated cassava, grated coconut, salt, and vanillin powder. Mix thoroughly with your hands until the coconut is evenly distributed.
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4
Test the consistency of the dough. If it feels too loose to hold a shape, add 1-2 tablespoons of tapioca starch and mix again until it is pliable.
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5
Prepare the filling by shaving the palm sugar finely. Ensure there are no large chunks so it melts completely during the short frying process.
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6
Take about 2 tablespoons (approx. 40-50g) of the cassava mixture and flatten it in the palm of your hand to form a small disc.
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7
Place about 1 teaspoon of the shaved palm sugar in the center of the disc. Be careful not to overfill, as the sugar might leak out during frying.
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8
Fold the edges of the cassava dough over the sugar and roll it between your palms to form an oval or slightly flattened ball. Ensure there are no cracks.
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9
Repeat the process until all the dough and filling are used, placing the formed balls on a tray lined with parchment paper.
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10
Heat the vegetable oil in a deep pan or wok over medium heat. To test if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface immediately.
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11
Gently slide 4-5 Misro pieces into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and make the snacks greasy.
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12
Fry for about 4-6 minutes, turning occasionally with a slotted spoon, until the exterior turns a beautiful, uniform golden brown.
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13
Once cooked, remove the Misro and drain them on a wire rack or paper towels to remove excess oil.
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14
Allow them to cool for 2-3 minutes before serving. This allows the molten sugar inside to thicken slightly so it doesn't burn your tongue.
💡 Chef's Tips
Always use fresh cassava; frozen cassava can be used but must be thawed and drained very well to prevent the Misro from falling apart. If your palm sugar is very dry, add a tiny drop of water to the shavings to help them melt faster. Ensure the oil is at a steady medium heat (around 170°C/340°F); if the oil is too hot, the outside burns before the sugar melts, and if too cold, the dough absorbs too much oil. Seal the edges of the dough balls perfectly; any tiny crack will cause the sugar to leak into the oil, creating dark spots and smoke.
🍽️ Serving Suggestions
Serve warm alongside a cup of hot, unsweetened Javanese black tea or 'Teh Tubruk'. Pair with a glass of 'Bajigur' (traditional Sundanese coconut and ginger drink) for the ultimate cultural experience. Arrange on a platter lined with a fresh banana leaf for an authentic, rustic presentation. Enjoy as an afternoon 'Cemilan' (snack) while the exterior is still at its maximum crispness.