Kolak Ubi non kolesterol

Beberapa hari yang lalu, tiba-tiba saya kepengen makan kolak. Sayangnya di sekitar rumah saya ga ada tuh yang jualan kolak. Padahal gorengan dan jajanan yang lain banyak tersedia, tapi kok ga ada kolak ya. Jadi kalau lagi kepengen ya harus bikin sendiri. 

Saya pernah posting tentang kolak pisang nangka. Kali ini pengen bikin kolak ubi saja, kebetulan punya ubi dan singkong. Tapi kolak saya ini spesial nih teman-teman, non kolesterol. Kenapa? Karena saya pakai santan yang segar, tidak dimasak. Dulu saya pernah bikin bubur sagu mutiara with fresh coconut sauce, dimana kuah santannya dibuat dari perasan kelapa parut dengan air matang hangat dan tidak dimasak. Dan saya suka, karena santannya terasa gurih dan segar.

Donat Singkong (Cassava Doughnut)

This doughnut was the last dish from my yellow cassava series these 2 weeks. Soft and less chewy, just as good as other doughnuts I ever made. 

Cake Singkong Keju

I used some leftover singkong thailand to make this nice cassava cake. I got the recipe from jajane vivi. Thanks mba Vi. My children loved it. I made it in the afternoon and kept it until my children came home from their kumon class at tea time. And this cake disappeared in no time. Thanks mom, they said, you are the best mom in the whole wide world...this is so delicious...*lebay mode on

I made some adjustments to the recipe though. First, since that my singkong (cassava) was already tasty and sweet, I cut down the sugar amount, about 40 percent, from 125gr to only 75 gr. And it was still OK for us. For a balancer, I almost doubled the cheese. So, the taste was more cheesy than sweet. 

Second, I was not careful reading the recipe, I accidentally poured all the coconut milk I had, 250 ml to the batter (it only needed 200 ml).  I assumed that too much liquid (coconut milk plus melted butter) would make the batter thin. As the result the cake would be dense. And I didn't want it to happen. Then, I decided to omit the melted butter (50 ml) and hope that it was still nice without melted butter. And it was. Perhaps it's because coconut milk was also tasty and contain oil.

Third, when I was beating the egg with the sugar, I felt that the batter kinda difficult to thick. I thought that maybe it was because the recipe only used 1 egg, maybe it needed more egg, so then I added 1 more egg and a little sweet condensed milk. I read somewhere, I forget, that condensed milk can be used as a substitution for emulsifier. And it worked, the batter thickened faster.  

As you can see in the picture, this cake had a hint of yellow though I did not use butter or margarine, that's because I used yellow cassava. The texture was a bit soggy because the high content of coconut milk. Its taste reminded me of peuyeum cake I made before. So tasty...

Bingka Ubi Kayu aka Bingka singkong

I first saw the recipe for this bingka ubi (baked cassava cake) in just try and taste blog when I was googling for cassava recipe. I directly bookmarked it and finally could try it last week when I luckily got yellow cassava from my veggie seller (it is very rare here).  Using yellow cassava will make this bingka beautifully yellow without food coloring. 

This bingka is easy to make. The only thing to be worried is grating the cassava. It was really a good arm exercise. Though mba Endang from Just try and taste processed it in a blender but I prefered the traditional way, grated it using a coconut grater. This bingka turned out so nice, sweet and soft. I never regret to bake one recipe (not a half as usual) because this keep in fridge well for days. I used a round 22 cm silicone baking tin, so it is shorter than the original wendy inkk's one that used a 20 cm one. I didn't make any change to the recipe, only added pandan leaves when boiling sugar to get nicer aroma. After baking for 1 hour my bingka was still golden pale. I baked again for 15 minutes but it was still not brown. Then I decided to take it out and stop baking to prevent it from drying. Next time maybe I will bake it at higher temperature to get the brown crust.

Singkong thailand and Singkong Boja

When I was a kid, my mom liked to boil cassava (singkong) in a thin coconut milk with salt and bay leaf. It made a savory cassava. I like it very much and always think that the coconut milk will best pair with salt to be a savory dishes.  I never knew that cassava can be boiled in coconut milk but taste sweet as what ncc-indonesia made and called it singkong Thailand. Curiously, some days ago I made half of the recipe. But silly me, I forget to divide the maizena in half, that made my sauce became thicker than the original recipe. It tasted good though it was too sweet to me.

When I made this, my assistant who came from Boja district at Kendal, near my house, told me that people in her region will boil cassava with grated coconut and palm sugar instead. Curios again, I asked her to make it for me. She didn't use any measurement, just put the ingredients in a pan and adjust the taste by adding this or that. Honestly, It tasted strange to me. It was good, I liked the sweet and aroma of the palm sugar but still I will vote for the savory one.

Singkong Thailand

Roti Singkong (Cassava Bread)

This was my second roti singkong. The first one was about a month ago. I used roti kentang recipe at that time but substitute the potato with cassava. It turned out not bad actually, rose well and soft, but it was a bit chewy and very satisfying. We could only eat one, no more... I thought that maybe it was because the cassava and potato have different texture. Maybe, in bread making especially, cassava and potato were not an equal substitution.  

So, this time I reduced the amount of cassava. I also added water while mashing the cassava until it was smooth like a paste. And it worked. This cassava bread was so so much better than before. It rose higher, softer and not chewy anymore. I added cocoa powder to some part of the dough and formed it into flower and pull-apart shape. I got the idea of the flower from mba Hesti's blog but mine was turned out not as pretty as hers. The dough was sticky make it a bit hard to be handled.

I made this bread as the snack for my children when they did the rehearsal for the akhirussanah (graduation ceremony) at their school yesterday. Iban, my son, finished his TK (kindergarten) this year and will go to SD (elementary school) next July. Congratulation Iban. We are so proud of you.