Ingredients

  • Serves 2-4 people
  • 375 g Cassava, finely grated

    100 g Coconut, grated

    15 g Tapioca flour

    10 g Salt

    150 g Brown Sugar

    Cooking Oil

Misro
Recipe Courtesy of
Asian Food Network

Misro

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Short for ‘amis dijero’ which means sweet on the inside in Sundanese, Misro is a fried Indonesian snack you must try when in West Java. Wrapped in a sweet and savory mix of grated cassava and coconut, the Misro filling is usually made from brown sugar. Eat it when it’s hot, and enjoy the feel of having the sugar melt in your mouth.
  • Easy
  • 30 min
  • 20 min
  • 15 min
  • 3 steps
  • 6 Ingredients
  • Easy
  • 3 steps
  • 6 Ingredients
  • 30 min
  • 20 min
  • 15 min

Instructions

  1. Make batter

    • In a mixing bowl, add in grated cassava, grated coconut, tapioca flour, salt and mix well.
    • Portion them out into 40g servings and set aside.
    Make batter


  2. Make misro

    • Take a serving of dough and flatten them into ½ cm round disks.
    • Add in about 12g of brown sugar in the middle and wrap it up like a croquette.
    • Repeat for remaining ingredients.
    Make misro


  3. Fry misro

    • In a frying pan, fry the misro in hot oil for about 6 – 7 minutes or until golden brown. Drain off the excess oil and best served while warm.
    Fry misro


Plate and Serve!

Best served while warm.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 375 g Cassava, finely grated

      100 g Coconut, grated

      15 g Tapioca flour

      10 g Salt

      150 g Brown Sugar

      Cooking Oil

    Nutrition
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