CASSAVA — So far, in consuming harvested cassava, most have only boiled or fried it. In relation to this, UNY students have made an innovation by processing cassava into Bomboloni and Steamed Brownies which are very popular with young people.
Culinary Arts student of the UNY Vocational Faculty Ishaqi Maulana Akmal Hafidz explained that the cake is very easy to process. The ingredients needed to make bomboloni are: cassava, 250 grams of high protein wheat flour, 80 grams of cassava, 50 grams of granulated sugar, 75 ml of liquid milk, 40 grams of margarine, 5 grams of yeast, 1 egg, 1 tablespoon of powdered milk and chocolate paste for the filling to taste.
How to make Bomboloni ?: Steam the cassava until soft. When it is cooked and soft, remove and mash it while hot. Add flour, sugar, powdered milk, yeast, and eggs, stir until evenly mixed”, then pour in the liquid milk little by little while stirring evenly. After that, knead until smooth using your hands, add margarine, knead until evenly mixed and feels elastic. Round it then cover with a cloth, proofing for 45 minutes or until it doubles in size.
Divide the dough per 50 grams or the same size. Round each dough then place on parchment paper that has been cut into squares. Let the donut dough sit for 15 minutes or until it expands.
Heat quite a lot of oil until really hot. Slowly add the donuts one by one, do not fry too much in one frying pan so that there is room to expand and cook evenly.
Meanwhile, the cassava brownie ingredients are 220 grams of margarine, 120 grams of Dark Cooking Chocolate, 250 grams of granulated sugar, 3 eggs, 300 grams of mashed steamed cassava, 80 grams of wheat flour, 2 tablespoons of cocoa powder, ½ teaspoon of salt and almonds to taste for topping.
How to make it, dissolve the dark cooking chocolate by steaming, cool at room temperature. Mix the eggs and granulated sugar using a whisk then pour in the melted chocolate and sugar. Add flour, cocoa powder and salt, add grated cassava and sprinkle with sliced almonds and steam for 30 minutes. (*/)
