OLAHAN SINGKONG PALING ENAK !! MISRO GULA MERAH, LEMBUT DI DALAM GARUNG DI LUAR !!!

Summary

In this video, Mama Mput shares a traditional recipe for misro, a popular snack made from grated cassava and brown sugar. The process involves mixing grated cassava with coconut and salt, then stuffing the mixture with brown sugar cubes. The misro balls are fried until golden and crispy. Mama Mput emphasizes the importance of cassava's texture for a soft, delicious result and offers tips for selling the snack. The video invites viewers to subscribe and learn this simple yet tasty treat.

Takeaways

• 😀 Mama Mput introduces a traditional misro snack recipe in the video.
• 😀 The ingredients needed for the misro are 750 grams of grated cassava, 75 grams of grated coconut, half a teaspoon of salt, and 100 grams of brown sugar for the filling.
• 😀 The cassava should have a balanced texture—neither too wet nor too dry—before mixing with salt.
• 😀 The cassava and salt mixture should be mixed by hand or with gloves to ensure cleanliness.
• 😀 For the filling, brown sugar is cut into small cubes and placed in the middle of each cassava mixture ball.
• 😀 Each misro is formed by taking about one and a half tablespoons of cassava mixture, flattening it, and adding the brown sugar cube before closing and rounding it.
• 😀 The process results in approximately 28 pieces of misro when finished.
• 😀 The misro balls should be fried in hot oil, but they should not be turned over repeatedly before they turn a brownish-yellow color.
• 😀 Once fried, the misro should be drained to remove excess oil.
• 😀 The cassava’s softness ensures the misro's texture is tender and not hard.
• 😀 The recipe is versatile, allowing for pricing adjustments if used for selling, and Mama Mput encourages viewers to try it.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared is traditional misro, a snack made with grated cassava and filled with brown sugar.

What are the main ingredients required for making misro?

The main ingredients required are 750 grams of grated cassava, 75 grams of grated coconut, half a teaspoon of salt, and 100 grams of brown sugar for the filling.

How do you prepare the cassava before mixing it with the other ingredients?

The cassava should be grated until it has a texture that is not too wet or dry.

What is the correct texture of the cassava for making misro?

The cassava should have a texture that is not too wet and not too dry, making it easier to work with.

How should the cassava mixture be combined with salt?

The cassava and salt should be mixed together using clean hands or gloves to ensure proper distribution.

What is the process for making the misro balls?

Take about one and a half tablespoons of the cassava mixture, flatten it, add a cube of brown sugar in the middle, close it, and round it to form a ball. Repeat the process until you have about 28 pieces.

How do you cook the misro balls?

Heat oil in a pan and add the misro balls. Fry them until they turn brownish-yellow, then remove them from the oil and drain the excess oil.

What is the importance of not flipping the misro balls too often while frying?

It is important not to flip the misro balls too often to allow them to brown evenly and achieve the right texture.

Why is the texture of the misro described as soft?

The texture of the misro is soft because the cassava used in the recipe wasn't too dry, making the final product less hard.

How can this recipe be adapted for selling purposes?

The recipe can be adapted for selling by adjusting the price based on local market conditions and the cost of ingredients.