Punya Singkong ? Di Bikin Jemblem Aja... Lembut, Empuk, Gurih, dan Enak Banget

Dapur Heni

20 Aug 202112:46

Summary

TLDRIn this video, the host shares a traditional Javanese recipe for Jemblem, a delicacy made from cassava filled with red sugar. The process involves preparing cassava, adding grated coconut, vanilla, and salt, then mixing with sugar. The dough is shaped and fried until golden brown. The host also discusses their YouTube channel, offering herbal remedies and traditional medicines. The final product is a delicious snack, perfect for cold or rainy days, enjoyed with a hot cup of tea.

Takeaways

🍠 The video introduces a traditional Javanese dish called Jemblem, which is a type of sweet snack made from cassava.
🏞️ Jemblem is particularly popular in rural areas of Java and is considered a legendary food that is not commonly found.
👩‍🍳 The dish is made by filling cassava with a mixture of red sugar and other ingredients, then deep-frying it.
🌿 The video mentions the use of fresh cassava, which is peeled and cleaned before being grated and squeezed to remove excess water.
🥥 A quarter of a coconut is used as one of the ingredients, grated to add texture and flavor to the dish.
🧂 The recipe includes a touch of vanilla essence and salt to enhance the flavor of the sweet filling.
🔥 The cassava mixture is deep-fried until it reaches a golden-brown color, ensuring even cooking on all sides.
🍴 The video suggests enjoying Jemblem while it's still warm, especially on a cold day or during rain, with a hot cup of tea.
🌐 The presenter also promotes their YouTube channel, where they share traditional recipes and herbal remedies.
📈 The video provides a detailed recipe for making Jemblem, which can yield 18 pieces from 1 kilogram of cassava.

Q & A

What is Jemblem?
-Jemblem is a traditional Javanese snack, particularly from the rural areas, made from cassava and filled with red sugar.
Where can Jemblem be commonly found?
-Jemblem can still be found in villages, as it is less commonly sold in urban areas.
What are the main ingredients used to make Jemblem?
-The main ingredients for making Jemblem include 1 kg of cassava, a quarter of a coconut, 1 teaspoon of vanilla powder, 3 to 4 teaspoons of salt, 85 grams of brown sugar, and 30 grams of granulated sugar.
How should the cassava be prepared before cooking?
-The cassava should be peeled, cleaned, and then grated. If it is too wet after grating, it can be slightly squeezed to remove excess water.
What is the purpose of adding vanilla powder to the Jemblem recipe?
-Vanilla powder is added to enhance the aroma and flavor of the Jemblem, making it more fragrant and tasty.
How much salt is recommended to be added to the Jemblem mixture?
-It is recommended to add three to four teaspoons of salt, but it can be adjusted to half a teaspoon if a less salty taste is preferred.
What is the significance of using both brown sugar and granulated sugar in the recipe?
-Using both brown sugar and granulated sugar in the recipe is to achieve a more aesthetically pleasing color and a richer flavor in the final product.
How should the Jemblem be shaped before frying?
-The Jemblem dough should be shaped into a round or elongated form, with a depression in the middle to hold the sugar filling. The shape can be adjusted according to personal preference.
What is the recommended method for frying the Jemblem?
-The Jemblem should be fried one by one in hot oil, ensuring that each side is cooked evenly until it reaches a golden-brown color.
How many Jemblems can be made from 1 kg of cassava?
-From 1 kg of cassava, it is possible to make 18 Jemblems.
What is the recommended accompaniment for enjoying Jemblem?
-Jemblem is best enjoyed warm, especially with a glass of hot tea, and is particularly delightful during cold weather or in mountainous regions.

Outlines

00:00

🍳 Introduction to Jemblem - A Traditional Javanese Snack

The speaker introduces Jemblem, a legendary food from Java, particularly in rural areas. It's a traditional snack made from cassava filled with red sugar. The speaker invites viewers to share the local names for this snack in the comments. They also promote a recent YouTube video about herbal remedies for various illnesses and mention that more traditional remedies will be shared in the future. The video then transitions into a cooking tutorial for making Jemblem, starting with the preparation of 1 kg of cassava, which is peeled and cleaned to yield about 850 grams after removing the skin.

05:02

👨‍🍳 Preparing the Cassava and Filling for Jemblem

The speaker explains the process of preparing the cassava for Jemblem. The cassava is grated, and if it's too wet, some water is squeezed out. The speaker uses a specific type of cassava that is not too wet, which is preferred by Javanese people. Additional ingredients include a quarter of a young coconut, a teaspoon of vanilla powder for fragrance, and three to four teaspoons of salt. For the sugar, a mix of 85 grams of palm sugar and 30 grams of white sugar is used. The cassava is then moved to a larger container to mix with the other ingredients. The speaker emphasizes the importance of cleanliness when mixing by using clean hands.

10:06

🍴 Shaping and Frying the Jemblem

The speaker demonstrates how to shape the cassava dough into either round or elongated forms according to personal preference. The dough is filled with a mixture of red sugar and then sealed and shaped. The process is repeated until all the dough is used. The speaker then proceeds to fry the prepared Jemblem in hot oil, one by one, ensuring that they are fried evenly on both sides until they achieve a golden-brown color. The speaker also shares tips on how to manage the frying process to prevent the Jemblem from breaking apart and to ensure even cooking. The video concludes with the speaker expressing their enjoyment of the warm, freshly fried Jemblem, especially with a cup of hot tea, and suggests it as a comforting food for rainy or cold days.

Mindmap

Keywords

💡Jemblem

Jemblem is a traditional Javanese snack, particularly from the rural areas. It is a type of fried snack made from cassava and filled with red sugar. In the video, the host discusses the rarity of finding this snack in modern times but mentions that it can still be found in villages. The term 'Jemblem' is central to the video's theme as it is the main dish being prepared and discussed.

💡Cassava

Cassava, also known as 'singkong' in Indonesian, is a starchy root that is a primary ingredient in making Jemblem. The video script describes the process of peeling and grating the cassava, which is essential for the texture of the final snack. Cassava is a staple in many Southeast Asian cuisines and is highlighted in the video as the base of the traditional recipe.

💡Red Sugar

Red sugar, or 'gula merah' in Indonesian, is used as the filling for Jemblem. It provides a sweet contrast to the savory cassava exterior. The video emphasizes the importance of this ingredient by detailing how it is mixed with white sugar to create a more appealing color and flavor. The use of red sugar is a traditional aspect of the recipe, adding to the authenticity of the dish.

💡Frying

Frying is the cooking method used to prepare Jemblem. The script describes the process of heating oil and frying the cassava mixture until it reaches a golden-brown color. Frying is a common technique in many cuisines for creating crispy textures and is crucial for achieving the desired outcome in Jemblem.

💡Traditional Recipe

A traditional recipe refers to a method of preparing food that has been passed down through generations, often unchanged. The video focuses on a traditional Javanese recipe for Jemblem, which is a testament to cultural heritage. The host's aim is to preserve and share this recipe, ensuring its continuation.

💡Village

The village is mentioned as the place where traditional foods like Jemblem are more likely to be found. It signifies a connection to rural life and the preservation of traditional cooking practices. The video script suggests that visiting a village might be necessary to experience authentic Jemblem.

💡Gula Aren

Gula aren is a type of palm sugar commonly used in Indonesian cuisine. In the video, it is mixed with white sugar to create a filling for Jemblem. The use of gula aren adds a depth of flavor and a traditional touch to the recipe.

💡Vanilla Powder

Vanilla powder is added to the Jemblem mixture to enhance the aroma and taste. It is a common ingredient in many desserts and provides a subtle, sweet fragrance. The video mentions adding vanilla powder to the mixture to make the snack more fragrant and delicious.

💡YouTube

YouTube is referenced in the script as the platform where the video is hosted. It is also mentioned as a place where the host shares additional content, such as herbal remedies and traditional recipes, indicating the broader scope of the host's online presence beyond just this particular video.

💡Cultural Heritage

Cultural heritage refers to the traditions, knowledge, and artifacts passed down through generations. The video script discusses Jemblem as part of the cultural heritage of Java, emphasizing the importance of preserving and sharing these traditional foods.

💡Herbal Remedies

Herbal remedies are mentioned as an additional topic covered by the host on their YouTube channel. These remedies are part of traditional medicine and are often associated with cultural heritage. The script suggests that the host shares knowledge about herbal treatments for various ailments, which complements the theme of traditional practices.

Highlights

Jemblem is a legendary traditional food from Java, especially in rural areas.

This food is rarely found nowadays, but it can still be found in some villages.

Jemblem is made from cassava and filled with brown sugar, offering a unique and delicious taste.

The presenter mentions their YouTube channel 'Warisan Leluhur,' where they share herbal remedies for various ailments.

To make Jemblem, the cassava is peeled, washed, and grated. It can also be grated by a coconut vendor at the market.

If the grated cassava is too watery, it can be slightly squeezed to remove excess water.

A quarter of a young coconut is grated and added to the cassava for extra flavor.

The recipe includes adding vanilla powder and a small amount of salt for better taste.

The brown sugar used is mixed with white sugar to enhance the sweetness and color of the filling.

The cassava mixture is formed into balls or oval shapes, with the brown sugar filling inside.

The Jemblem is deep-fried until golden brown, making sure it doesn’t break apart during frying.

The fried Jemblem should be golden brown and crispy, perfect for enjoying in cold weather with a cup of hot tea.

The presenter suggests Jemblem as an idea for selling, especially for those living in cities.

The recipe yields 18 pieces of Jemblem from 1 kilogram of cassava.

The final product is described as soft, tender, and delicious, with a perfectly melted brown sugar filling.