If you want to turn cassava into a simple, flour-free bread, here is how to make it. Cassava is a tuber that is easily found in Indonesia, especially in my hometown; I have plenty of it here, and even when I don't harvest it myself, I can buy it quite cheaply.
This time, I want to try making something a bit unusual: a flour-free cassava and sweet potato bread. This bread is made from mashed cassava combined with purple sweet potato, which creates a striking color contrast. A finishing touch of egg yolk and grated cheese makes it even more delicious.
Follow along with this blog to find the full recipe.
Ingredients
1 kg cassava 200 g purple sweet potato 1 egg Grated cheese (to taste) 1 tbsp melted margarine 2 tbsp granulated sugar ¼ tsp salt
Preparation Method
Boil the cassava and sweet potato until tender; boil them in separate pots so the cassava retains its natural color. Don't forget to add a little salt to the water while boiling.
Once cooked, mash the sweet potato while it is still hot, as it softens quickly. You can mash it by hand.
Next, mash the cassava, then add the melted margarine and the egg. Add a little salt and granulated sugar to sweeten the mixture.
Mix everything thoroughly. Once the cassava mixture is pliable enough to shape, add salt, granulated sugar, eggs, and melted margarine.
flatten the dough, Spread the purple sweet potato filling and grated cheese evenly over the dough, then roll it up and join the ends to form a round shape.
Repeat until all the dough is used up. Make a few snips or cuts on the surface, then brush with egg yolk and sprinkle with more grated cheese.
Bake using both top and bottom heat at 200°C until the bread turns golden brown (or adjust according to your specific oven).
Serving Suggestion
Serve with hot coffee while relaxing in the afternoon; it’s a truly authentic treat made from simple ingredients. It tastes absolutely delicious—the sweetness is just right, with a subtle, extraordinary flavor profile; in my opinion, it is perfect for family gatherings. Beyond its stunning appearance, the taste is truly delightful, and it is easy enough for anyone to prepare.
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A humble cassava dish is elevated to a new level when presented with this kind of touch. The final result is reminiscent of a flourless bread. I am confident that anyone who tries it will love this dish.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
