Jemblem
Indonesian cassava cake with sweet filling
Ingredients
- 450 g grated cassava
- 3/4 c desiccated coconut you can use sweetened or unsweetened
- A generous pinch of salt if using sweetened coconut, more salt if using unsweetened coconut
- Brown sugar as needed for filling
- Vegetable oil for frying
Instructions
- Mix cassava, coconut, and salt in a bowl
- Spoon some onto your palm, flatten it
- Place brown sugar in center, shape into round or oval
- Fry til golden brown