Tempeh Cake Recipe
Not only potatoes and tofu, tempeh can also be processed into cakes that are no less delicious. Crispy on the outside and soft on the inside with a distinctive tempeh aroma make this snack very special. It should be noted when making this food, you should use tempeh that is really cooked and finished. Do not use raw tempeh or are still in the fermentation process, because it will give an unpleasant odor.
Ingredients
- Tempe - 1 board
- Thinly sliced scallions - 1 piece
- Soup leaves, thinly sliced - 1 stick
- Basil, thinly sliced - handful
- Cayenne pepper - to taste
- Salt - 1/2 tsp
- Broth powder - 1/2 tsp
- Coriander powder - 1 tsp
- Tapioca flour - 1 tbsp
- Wet dressing dough ingredients:
- Egg white - 1 piece
- All-purpose flour - 3 tbsp
- Tapioca flour - 1 tbsp
- Dry sanitary napkins:
- All-purpose flour - to taste
- See Mother's Recipe Version
Plans
- Steam the tempeh until cooked, mash with a fork, set aside.
- Mix the tempeh with all the remaining ingredients, form small balls. Add one cayenne pepper in each one of the cakes.
- Dip the balls into the wet dressing, then roll them in the dry ingredients. Fry until brown and drain.
- Ready to be served.
- Tempeh must be steamed, not boiled. When boiled tempe becomes wet and when crushed the dough does not stick together.
Post a Comment for "Tempeh Cake Recipe"