Fried Fermented Cassava (RONDHO ROYAL / MONYOS)
Fried Fermented Cassava (RONDHO ROYAL / MONYOS)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fried fermented cassava (rondho royal / monyos). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Fried Fermented Cassava (RONDHO ROYAL / MONYOS) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Fried Fermented Cassava (RONDHO ROYAL / MONYOS) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook fried fermented cassava (rondho royal / monyos) using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fried Fermented Cassava (RONDHO ROYAL / MONYOS):
  1. Prepare 300 gr fermented cassava (tape)
  2. Make ready 75 gr flour
  3. Make ready 1 tbsp rice flour
  4. Get 1 1/2 tbsp granulated sugar
  5. Make ready 150 ml water
  6. Prepare to taste Cinnamon powder
  7. Make ready to taste Salt
  8. Make ready STUFFING
  9. Take to taste Brown sugar
  10. Get to taste Cheese
  11. Prepare to taste Meyses
Steps to make Fried Fermented Cassava (RONDHO ROYAL / MONYOS):
  1. Blend the fermented cassava by using glass, fiber waste. If texture of cassava is too watery, the bread flour can be added to taste.
  2. Take some dough and then flatten and put on some of the stuffing contents, cover the dough and form dots. Repeat until the dough runs out.
  3. Mix flour, rice flour, sugar and salt. Pour a little water, mix then put in the Tape spheres in the mix and coat surface.
  4. Batter-fried until golden brown, drain. The time to be served, sprinkle with cinnamon powder.
  5. Rondho royal - Monyos - Tape … ready to be served alongside fried hot tea or coffee to accompany a relaxing time
  6. TAPE/TAPAI SINGKONG is made from fermented cassava. Tapai manufacturing involves cassava as a substrate and tapai yeast (Saccharomyces cerevisiae) were smeared on tubers that have been peeled and boiled.

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