Cassava stick (sandan ba'are)
Cassava stick (sandan ba'are). Kandungan utamanya adalah pati dengan sedikit glukosa sehingga rasanya. Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. Cassava is a root vegetable that people eat worldwide.
Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it's one of the most. You can have Cassava stick (sandan ba'are) using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Cassava stick (sandan ba'are)
- It's 2 cups of cassava flour.
- You need 1 tsp of baking powder.
- Prepare 3 tbsp of sugar.
- It's 1 tbsp of powdered milk.
- It's of Luke warm water(as required).
- It's of Oil.
Cassava is a long tuberous starchy root that is an essential ingredient in many Latin American and Caribbean cuisines. It is eaten mashed, added to stews, and used to make bread and chips. Cassava, also known as yuca, must be cooked or pressed before it's eaten, as it is poisonous in its raw form. Cassava root is eaten as a vegetable and is considered to be toxic in raw form which is why it must be cooked before being consumed.
Cassava stick (sandan ba'are) instructions
- Sieve the cassava flour in a bowl, add all dry ingredients and mix well..
- Add Luke warm water into the mixture and make a dough, the dough should not be too hard. The consistency is met when you take a portion of the dough and squeeze it in your palm and it holds its shape..
- Greased palm with oil and make a stick shape with the dough. When you're done deep fry it on medium flame.
- Take it out of the oil when it's golden brown in color..
Cassava, Manihot esculenta, is a perennial shrub in the family Euphorbiaceae grown primarily for its storage roots which are eaten as a vegetable. Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Supplier of machineries parts industry, contractor and general trade. Commercial and industrial equipment supplier in Bandung. Cassava carbohydrates are high while its glycemic index low.