Chiffon tape singkong (Fermented cassava chiffon cake)

Yes, you're right, I do love tape singkong or fermented cassava. It is yummy in its own and will add extra flavour in any cakes or kue. 

Ingredients

Source: Sajian sedap

100 gr tape singkong (fermented cassava), mashed

75 ml oil

75 ml coconut milk

25 ml water

6 egg yolks (me: 5 yolks)

120 gr all purpose flour

1/2 tsp baking powder

25 gr caster sugar

6 egg whites (me: 5 whites)

1/4 tsp salt

1/2 tsp cream of tartar (I didn't use it)

75 gr sugar

25 gr chocolate rice

Methods:

Preheat the oven. Put the ungreased chiffon pan in it.

Sift flour and baking powder. Stir in caster sugar.

Combine tape singkong, oil, coconut milk, and water. Mix well. 

Gradually pour the tape singkong, coconut milk, water, and oil mixture into the flour mixture. Mix well. 

Add egg yolks. Mix well.

Beat egg whites and salt until foamy, gradually add sugar. Beat until soft peak.

Fold the egg whites in 3 batches in yolk mixture. Using a spatula fold it in carefully and slowly until all fully incorporated.

Fold in the chocolate rice.

Remove the pan from the oven. Pour the batter in the pan.  Bang the pan lightly a few times against the table top or floor. Bake for 60 minutes.

Invert the pan and let it completely cool before removing the cake from the pan.

'Eid Mubarak to all moslem around the world'
Minal Aidin wal faizin

Donat tape (Fermented cassava doughnut)

I found the recipe for this tape singkong or fermented cassava donut in ncc-indonesia website. It looked like any other donut, ring-shaped with sugar coating. But I believed that this donut would taste different. Tape singkong never fooled me. It made my cakes taste beautifully unique. And it did the same with this little donut. The flavour of the tape singkong is present but not overwhelming. This donut really is pretty tasty, light and fluffy. Everybody loves it. Thanks NCC!

I made only half of the recipe. I divided all the ingredients into 2. Here is the original recipe with mine is in the brackets:

Ingredients
175 ml cold water (85 ml)
1 egg (1 egg yolk)
200 gr tape singkong, mashed (100 gr)
40 gr margarine (20 gr)
1 tsp salt (1/2 tsp)
400 gr bread flour (200 gr)
100 gr all purpose flour (50 gr)
1/2 tsp baking powder (1/4 tsp)
20 gr milk powder (10 gr)
40 gr sugar (20 gr)
11 gr instant yeast (6 gr)

Methods

• Place The ingredients in the above order into the bread bucket of breadmachine. Select the dough menu and press start. Watch the dough, if it is too wet, sprinkle a bit more all purpose flour. Wait until the machine beeps.
• Remove the dough to a floured table top. Punch the dough. Roll it out. Use a donut cutter to cut it out into rounds. Place them on a floured baking tin. Cover and let them rise until they are doubled in size.
• Fry on medium heat until golden brown. Dust with sugar.

Source: NCC Indonesia

Prol tape keju

Prol tape is a popular snack made of tape singkong or fermented cassava. My ex neighbour (both of us have already moved from our old houses) once made it for me and it tasted really good. Now, for a good memory of her, I make this... 

Ingredients

350 gr tape singkong (I only use 250 gr)

50 gr cheddar cheese, grated

50 gr sugar

2 eggs

25 gr plain flour

75 ml milk

25 gr margarine, melted

20 gr grated cheddar cheese for topping

egg yolk for brushing

Method

• Pound fermented cassava until smooth. Add the cheese and sugar. Mix well until the sugar dissolved. Add the eggs. Mix well. 
• Add the flour and mix well. Pour the milk and melted margarine. Mix well.
• Pour into the prepared tin. Bake in the preheated oven for about 20 minutes.
• Brush with egg yolk and sprinkle with cheese. Bake again for about another 20 minutes until done.

http://www.sajiansedap.com/recipe/detail/7520/prol-tape-keju

Peuyeum cake

This peuyeum or tape singkong or fermented cassava cake is highly recommended by my friend Tika Hapsari Nirmada of cemplang cemplung. She adapted this cake from Vania Samperuru's blog and then captured it sooo beautifully that it came directly to my mind when I saw peuyeum in the basket of si yuk sayur, the vegetable seller, yesterday. Yes, I want this cake. Tika is right, it is delectable... 

I make only half of this recipe and use a 16 cm square tin. Here is the original recipe with mine is in the bracket:

Ingredients:

300 gr peuyeum (fermented cassava), choose the mature ones, remove the fibre (axis) --- (150 gr)

50 ml sweetened condensed milk --- (25 ml)

5 eggs --- (2 whole eggs + 1 yolk)

180 gr caster sugar --- (75 gr) 

1/4 tsp vanilla

100 gr unsalted butter + 50 gr margarine, melted --- (50 gr + 25 gr)

100 gr grated cheddar cheese --- (50 gr)

sift together:
175 gr all purpose four --- (88 gr)
1 tsp baking powder --- (1/2 tsp)

Method

1. Generously butter a 16 cm square tin and dust with a little flour.
2. Pureed the peuyeum with a fork, mix well with the condensed milk. set aside.
3. Preheat the oven.
4. Beat the eggs and sugar until the sugar is dissolved and condensed. Start with low speed and gradually increase to high speed.
5. Add vanilla, beat well. Gradually add the peuyeum, mix while beating until blended.
6. Add the mixture of flour and half the cheddar cheese, stir well.
7. Pour the melted butter-margarine and stir well.
8. Pour into baking pan, springle with another half of cheese. Bake in hot oven 180 C for 45 minutes until cooked.
9. Remove, let it cool. Serve.

*This cake is best served warm from the oven.

Kue mangkuk tape ketan

Punya stock tape ketan, pengen dibikin apaaa gitu...nyari-nyari resep di internet, eh dapetnya dari dapurnya mba Hesti Saifuddin, temen di foodblogger Indonesia...ternyata mba Hesti pernah punya keinginan yang sama, memanfaatkan tape ketan, dibikinnya kue mangkok tape ketan. Sepertinya enak dan gampang, ikutan bikin ah... Dan ternyata bener, ga nyangka bikin kue mangkok secepat ini...thanks ya mba Hesti...

Bahan:
125 gr tape ketan hijau (aku pake tape ketan putih)
175 gr gula pasir (aku hanya pake 100 gr)
200 gr tepung beras
200 ml air pandan ( dari 3 lembar daun pandan --- aku + 15 daun suji )
100 gr tepung terigu
75 gr gula pasir
150 ml air
150 ml air soda manis (mis: sprite)
1 sdt baking powder
2 tetes pewarna hijau (aku tidak pake)
1/2 sdt garam


Cara membuat:

1. Campur tape ketan dan gula. Blender halus. Sisihkan
2. Campur tepung beras, garam, dan air pandan. Aduk sampai rata dan halus. sisihkan.
3. Masak air dan gula sampai mendidih dan gula larut. Biarkan hangat. Tuang sedikit-sdikit ke dalam tepung terigu (dan baking powder ---aku) sambil diaduk terus hingga halus.
4. Campur adonan tape dan tepung beras, aduk hingga licin. Campur dengan adonan terigu, aduk hingga rata. Tuang soda sedikit-sedikit sambil diaduk hingga rata. Saring adonan.
5. Tuang ke dalam cetakan cucing (yang sudah terlebih dahulu dipanaskan di dalam kukusan) sampai penuh. Kukus selama 20 menit dengan panas tinggi. Beri jarak pada cetakan cucing agar mengembang sempurna.
6. Angkat. Biarkan sebentar, sampai uapnya hilang. Keluarkan dari cetakan perlahan-lahan.

Mekarnya belum sesempurna kue mangkoknya mba Hesti. Mungkin karena aku terburu-buru memasukkan adonan sementara dandang dan cetakan belum panas maksimal. Jadi mekarnya tanggung deh. O iya, aku tidak pake pewarna hijau karena kupikir sudah ada daun suji tapi ternyata warnanya tetep pucat ya...


source: http://hesti-myworkofart.blogspot.com/2010/12/kue-mangkok-tape-ketan.html