Ubi Kayu Goreng Berempah (Spicy Fried Tapioca)

One of our favourite Malay snacks which I prepared last weekend!  I mixed both plain flour and rice flour along with baking powder, salt, turmeric powder, onion, garlic, coriander, cumin, aniseed, coconut milk and egg.  The tapioca sticks are then dipped in batter before they are deep-fried until golden brown.  A pleasant change to the usual fried tapioca.  End result:  SEDAP!!! Do give this recipe a try!

Ingredients:
180 g rice flour
180 g plain flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp turmeric powder
6 tbsp thick coconut milk
1 medium-size egg
3 tbsp melted butter
enough water to form a thick batter

Ingredients to be pounded:
1 small onion, to be peeled and sliced
2 pips garlic, to be peeled and sliced
1 tbsp coriander seeds, to be soaked in warm water
1 tsp cumin seeds, to be soaked in warm water
1 tsp aniseed, to be soaked in warm water

1 kg tapioca (cassava)
oil for deep-frying

Method:
Cut tapioca into required lengths.  Then, peel and cut each length into 4.  Then, cut each quarter into two.  Wash and soak in water.  Set aside.

In a mixing bowl, mix all dry ingredients together by using a whisk.  Then, add egg, coconut milk, pounded ingredients and melted butter.  Mix well before adding enough water to form a thick batter. Checking seasoning.

Heat enough oil for deep-frying over medium heat.  Dip about 8 to 10 tapioca sticks into batter and deep-fry until golden brown.  Once done, remove to a tray which is lined with kitchen paper to absorb excess oil.  If you have balance of batter, add to the hot oil a little at a time & fry until brown and crispy.  They really taste good.

Serve hot or cold!  They taste excellent eaten as they are or served with a spicy rojak sauce!

Bon Appetit!