Sunday, 17 September 2017

STEAMED CASSAVA with BANANA TANDUK / mata kebo

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Kue Mata Kebo


This snack, typical dish from Jogjakarta is called mata kebo / buffalo eye because its like buffalo eye.  Other areas such as East Java also have this kind of snack is named Utri, but with the filling of palm sugar instead of banana. 

Basically the main ingredients are grated cassava, grated coconut and banana as a filling and then wrapped around with banana leaf and steamed. It is sweet and gooey and it’s perfect to accompany coffee or tea. Often also as a snacks box for Javanese traditional ceremony.


This recipe is using banana Tanduk, is a kind of variety that has buffallo horn shape and has colour white- yellowish, it tastes sweet, a bit sour and soft.


Ingredients:

1 kilo gram grated cassava

½ whole coconut, grated

100 gram sugar

½ teaspoon vanilla powder

½ teaspoon salt

5 drops food coloring (optional)

2 pcs banana “Tanduk”, skin off

Banana leaf for wrapping

5 tablespoon grated coconut, add a pinch of salt and quick steamed.


How to make:

Mix grated cassava, grated coconut, sugar, vanilla, salt and coloring (optional).

Take 2 tablespoon of that mixture and put it on top of banana leaf.  Add banana on top.  Add again 1 tablespoon of mixture.  Cover banana with mixture until unseen.  Wrap around with banana.  Secure one end with toothpick and other end too.

Arrange in the hot steamer and steamed for 15 - 20 minutes.  Take out from flame.

Unwrap the leaf and cut 1 – 2 cm or to preference.  Arrange on the serving plate and serve with steamed grated coconut.

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