Truffle Ball Fermented Cassava

Name: Truffle Ball Fermented Cassava
Yield: 25
Ingredients: 500.0g Cassava Tape; 100.0g grated coconut; 150.0g Palm Sugar; 120.0ml Water; 2.0g Vanilla Powder; 2.0pc Pandan Leaves; 2.0g Salt; 150.0g 80% couverture chocolate; 200.0g Cocoa powder; 400.0g Ground jackfruit; 2.0g Sliced bird’s eye chili; 15.0g Large red chili, seed removed; 42.0g Sugar; 3.0g Salt; 200.0g Water; 5.0g Knorr Lime Powder 400g; 200.0g Diced jackfruit

Truffle Ball Fermented Cassava – - Recipe

Fermented cassava balls combined with the savory taste of truffle. Ideal as a luxurious snack or a special appetizer.

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Filling:

Cassava Tape 500.0 g
grated coconut 100.0 g
Palm Sugar 150.0 g
Water 120.0 ml
Vanilla Powder 2.0 g
Pandan Leaves 2.0 pc
Salt 2.0 g

Chocolate coating:

80% couverture chocolate 150.0 g
Cocoa powder 200.0 g

Jackfruit Cutney :

Ground jackfruit 400.0 g
Sliced bird’s eye chili 2.0 g
Large red chili, seed removed 15.0 g
Sugar 42.0 g
Salt 3.0 g
Water 200.0 g
Knorr Lime Powder 400g 5.0 g
Knorr Lime Powder 400g
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Diced jackfruit 200.0 g

Desserts

Cassava

Fermented cassava balls combined with the savory taste of truffle. Ideal as a luxurious snack or a special appetizer.

...

Preparation

Filling:
- Prepare a pot. Add water, palm sugar, pandan leaves, salt, and vanilla. Boil until the sugar dissolves, then strain.
- Add grated coconut and cook until it reduces.
- Mash the tape, shape it into balls, fill with unti, then bake at 180°C for 2-3 minutes. Once cooked, cool to 4°C in the chiller.
Chocolate coating:
- Melt the chocolate using a double boiler method until it reaches a temperature of 40°C - 50°C.
Jackfruit Cutney :
- Mix the jackfruit chutney ingredients and cook until done. Then add the jackfruit back for texture. Serving
- Dip the tape filled with unti into the melted chocolate, then let it harden.
- Once hardened, sprinkle with cocoa powder and serve with jackfruit chutney.

Desserts

Cassava

Truffle Ball Fermented Cassava

Ingredients