Cakes & Bread
Peuyeum Goreng Crispy (Crispy Fried Fermented Cassava)
Prep
10 min
Cook
15 min
Servings
6
Level
Easy
Peuyeum (fermented cassava, also known as tape singkong) fried until crispy on the outside and sweet and soft on the inside. Coated in a golden, crispy batter. This classic Bandung snack is easy to make and totally addictive!
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400g peuyeum/fermented cassava (tape singkong), ripe
- 100g Coating batter: all-purpose flour
- 50g rice flour
- 30g cornstarch
- 1/2 tsp baking powder
- 150 ml ice water
- 1/4 tsp salt
- 1 tbsp granulated sugar
- Oil for deep frying
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👩🍳 Instructions
- 1 Cut the fermented cassava lengthwise, or into pieces however you like
- 2 Mix together all the coating batter ingredients — it shouldn't be too thick or too runny
- 3 Stir until well combined, then let it rest for 10 minutes
- 4 Heat plenty of oil for deep frying over medium heat
- 5 Dip the cassava pieces into the batter until evenly coated
- 6 Fry in the hot oil until golden brown and crispy
- 7 Don't fry too many pieces at once so the oil temperature doesn't drop
- 8 Remove and drain on paper towels
- 9 Serve while hot and crispy
💡 Tips
• Use ice water for the batter to get extra crispy results
• Cassava that's soft and sweet gives the best results
• Eat it right away while it's hot — once it cools, the crispy coating loses its crunch
📊 Nutrition Facts / serving
190
Calories (kcal)
2 g
Protein
7 g
Fat
30 g
Carbs
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