Savory Tofu and Cassava Leaf Rolls: A Delightful Indonesian Treat
Rollade Tahu Daun Singkong
Ingredients
| Ingredient | Quantity |
|---|---|
| White tofu (tahu putih) | 300 grams |
| Young cassava leaves (daun singkong), boiled, squeezed, and mixed with a little salt | 100 grams |
| Egg | 1 (for the filling) |
| Garlic, finely crushed | 1 clove (2 cloves if preferred) |
| Dried shrimp (ebi), soaked in hot water and crushed (optional) | ½ teaspoon |
| Broth powder (kaldu bubuk) | 1 teaspoon |
| Salt | To taste |
| Granulated sugar | ¼ teaspoon |
| Ground pepper | ¼ teaspoon (to taste) |
| Egg (for dipping) | 1 |
| Cooking oil | As needed |
Instructions
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Begin by finely mashing the tofu using a mortar and pestle lined with thick plastic for easy cleanup. Combine the mashed tofu with crushed garlic, broth powder, salt, sugar, and ground pepper. Mix in one egg and stir until well blended. To adjust the seasoning, fry a small amount of the mixture with a bit of boiled cassava leaf, then taste.
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Prepare several pieces of banana leaves or thick plastic for wrapping (thick plastic is preferred). Spread the tofu mixture evenly over the leaf/plastic, pressing it down to compact it.
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Place a layer of the prepared cassava leaves on top of the tofu, ensuring they cover it completely. Press down firmly to help the leaves adhere to the tofu.
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Roll the mixture tightly, shaping it like a lontong (rice cake).
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Steam the roll for about 20 to 30 minutes until cooked through. Allow it to cool, or refrigerate until completely chilled and set.
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Once cooled, slice the roll into portions. Dip each piece in beaten egg or optionally coat with a batter similar to mendoan before frying in hot oil until golden brown.
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Serve your Rollade Tahu Daun Singkong with a spicy chili sauce on the side for an ultimate flavor boost. Enjoy!
Notes
- Choose very young cassava leaves to ensure tenderness for easy cutting.
- Feel free to customize the spices according to your taste preferences!
