Misro Recipe

Ingredients

Cassava, grated - 500 grams
Grated coconut - 150 grams
Salt - 1/2 tsp
Oil, for frying - to taste
Stuffing:
Brown sugar, finely sliced - 150 grams
See Mother's Recipe Version

Plans

In a bowl, mix the grated cassava, grated coconut, and salt. Mix well.
In a frying pan, heat a lot of cooking oil. Set aside.
Take a small amount of dough and then flatten it in the palm of your hand. Put the brown sugar filling in the middle. Cover, compact and round. Repeat until all the batter is used.
Fry the misro in hot oil until it turns brown. Lift and drain.
Ready to be served.
1. Fry the misro in really hot oil and make sure all parts are submerged in oil so that it cooks evenly.

What are the ingredients for making misro?

The name misro is an abbreviation of amis dijero from the Sundanese language which means sweet inside. Misro recipe consists of cassava with brown sugar then fried in oil. Ingredients: 2 kg of cassava. 500 grams of grated coconut (about 1 grain) 5 tablespoons margarine. Salt. vanilla. 500 gr brown sugar.

What does misro mean?

Misro is a typical Sundanese dish. Misro is short for Amis di jero (Sundanese language, meaning: sweet inside). Made from grated cassava which is filled with brown sugar inside and then fried. It tastes sweet and savory.

What is the meaning of combro and misro?

Combro and misro are both made from cassava. However, the contents of the two are different. Combro generally contains oncom which is stir-fried with spices, while misro is generally filled with palm sugar or coconut sugar. "The ingredients are all the same, the dough is the same, only the filling.