First of all, peel the cassava thoroughly. Make sure all the skin is removed so that the resulting cemplon tastes more delicious.
After peeling, cut the cassava into small pieces. This will facilitate the washing and grating process.
Wash the cassava pieces under running water. Make sure all dirt and residual sap are gone, so the cassava is ready for further processing.
Once clean, grate the cassava using a coarse grater. The results of this grater will provide the right texture for cemplon.
In a container, sprinkle salt over the grated cassava. Stir well so that the savory flavor permeates perfectly into the dough.
Take a pinch of cassava dough and form a small circle. Make sure the size of the circle is uniform so that all the cemplons are cooked evenly.
Make a small hole in the center of each round, then fill with palm sugar/brown sugar to taste. Close the lid to keep the sugar inside.
Heat oil in a wok. Once the oil is hot, fry the cemplon rounds until golden. Remove and drain.
Cemplon made from cassava is now ready to be enjoyed! This is the perfect snack to accompany your leisure time. The savory taste of cassava combines with the sweetness of palm sugar, creating a tempting harmony of flavors.
Good luck with this cemplon recipe, vegan community friends! May this snack bring happiness and joy to every occasion. See you in the next interesting recipe!
Agung Prasetyo
Agung prasetyo is a freelancer, now he is more focused on exploring creating content, from a life journey that has moved jobs to add experience and insight, from there agung prasetyo is determined to open jobs for others, because from his experience how difficult it is to find work. For him, making people around him smile happily is his greatest happiness. Thank you for reading, hopefully it will be useful.
