Hello everyone.
Cassava is a food ingredient that has its own charm. I really like cassava because it has a soft and hard texture, depending on how we can make it with various treatments. Cassava was a food that was relied on in the Dutch colonial era, when Indonesia was in a food crisis, cassava were used as the main staple to fill a hungry stomach.
Today I suddenly wanted to eat cassava, especially if cassava and palm sugar were to be combined and made into such a delicious meal. I'm curious about the food called "Lemet Ubi". A typical Javanese food, where cassava and palm sugar are mixed and steamed with several other ingredients that will make cassava that look very ordinary, become cassava that melt on the tongue. Very tasty and I guarantee with this food you will feel completely happy.
One day, my mother made lemet for our family, because my grandfather was given one cassava and every day our food only made from cassava. Almost every day for 2 weeks my mother made various foods from cassava, one of which was soft. So bored with cassava, I was traumatized for a while with cassava. But it became something I wanted, reminiscing about the memory with my mother that I really miss.
When processing cassava to make soft, my mother told me to grate the cassava using a coconut grater. My hands are very sore from having to peel and grate 3 kilograms of cassava alone. It seems that at that time I was very angry, I wanted to vent my anger but was afraid that I would be scolded again. As a child who couldn't do anything at that time, I could only surrender and try to be patient. But, I miss those times, where I could see the face of my mother who sincerely cooked for us as a family.
At that time, I was also taught how to make lemet. I also did not forget every word that my mother said for me to study, finally I was able to make lemet for my family. Especially for my husband who likes to eat whatever food I make.
Making lemet flower is very easy, the ingredients used are also very easy to find. I'm going to make a flower lemet, because it will be printed with a flower-shaped mold.
Lemet Flower Recipe And Tricks
Ingredients:
- 500 gr cassava
- 30 grams of sugar
- 80 gr palm sugar
- 200 gr grated coconut
- Flower shaped print
- Water for steaming
How to make flower lemet:
- Preheat the steamer to speed up the slow cooking of the lemet flower.
- Peel the skin of the cassava and clean it using running water. Make sure the remaining soil is not mixed with the cassava.
- Grate the cassava using the grater you have. You can also use a blender, as long as the cassava is cut into small pieces so as not to burden the work of the blender.
- Mix cassava and grated coconut, then divide into two parts.
- The first part is mixed with palm sugar, the other part is mixed with granulated sugar.
- Put half the dough into the mold, then the other half into the mold. Or half chocolate soft dough, half white lemet.
- Make sure the mold is solid, so that the lemet doesn't become hollow and the shape of the lemet will be damaged.
- Steam for 20 minutes, remove and let stand until slightly cool (warm). Gently remove the lemet from the mold.
- Lemet flowers are ready to be served.
See you the next time hive friends!
Editing by Lightroom and VN iphone 11
Annyeong yorobun! Welcome to wita’s corner. Author is a full time housewife who loves to eat while writing. Enthusiasm to gardening and cooking. Like the exploration of new things and have many dream is unlimited. Always vote and give suggestions to advance this author.
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So yum, light and fresh! A lovely sweet for any day.
Dessert made from cassava is indeed very unique and sweet. The cheapest is the main factor in using cassava as a dessert 😂