Hello Kawan Mastah, are you a fan of Indonesian cuisine? If so, you might have heard of cirambay. This traditional snack is made from cassava leaves and grated coconut, and it’s perfect for snacking on any time of day. In this ultimate guide, we’ll show you step-by-step how to make cirambay so you can enjoy this delicious snack at home.
What is Cirambay?
Cirambay is a traditional snack that originates from Indonesia. It is made from cassava leaves and grated coconut, which are then mixed with a flavorful blend of spices before being wrapped in banana leaves and steamed. The result is a tasty and nutritious snack that is popular throughout the country.
What Are the Nutritional Benefits of Cassava and Coconut?
Cassava is a starchy root vegetable that is high in carbohydrates and dietary fiber. It is also a good source of vitamin C, thiamin, and folate. Coconut, on the other hand, is rich in medium-chain triglycerides (MCTs), which are a type of healthy fat that is quickly metabolized by the body for energy. Coconut is also high in fiber and various vitamins and minerals, including manganese, magnesium, and potassium.
Is Cirambay a Healthy Snack?
Cirambay can be a healthy snack option when enjoyed in moderation. It is naturally gluten-free and contains a good balance of carbohydrates, fiber, healthy fats, and protein. However, the addition of sugar or too much salt can make it less healthy. It’s important to use natural, wholesome ingredients and avoid adding too much sugar and salt when making cirambay.
Ingredients for Making Cirambay
Before you start making cirambay, you’ll need to gather all the necessary ingredients. Here are the ingredients you’ll need:
Ingredients |
Quantity |
|---|---|
Cassava leaves |
1 kg |
Grated coconut |
1 coconut |
Shallots |
5 cloves |
Garlic |
5 cloves |
Candlenuts |
5 pieces |
Red chili peppers |
5 pieces |
Bay leaves |
3 pieces |
Lemongrass |
3 stalks |
Kaffir lime leaves |
5 pieces |
Sugar |
1 tbsp |
Salt |
1 tsp |
Banana leaves |
as needed |
Where Can I Find Cassava Leaves and Banana Leaves?
You can typically find fresh cassava leaves and banana leaves at your local Asian grocery store or market. If you can’t find fresh leaves, you can also use frozen leaves, which are often available in the frozen vegetable section of your local grocery store. If you can’t find banana leaves, you can use parchment paper instead.
Step-by-Step Instructions for Making Cirambay
Step 1: Prepare the Cassava Leaves
Clean the cassava leaves by removing any dirt and debris. Then, remove the stems and finely chop the leaves. Put the chopped leaves in a bowl and set aside.
Step 2: Prepare the Spices
Peel and chop the shallots, garlic, and candlenuts. Remove the stems from the chili peppers and roughly chop them. Add the shallots, garlic, candlenuts, and chili peppers to a blender or food processor and blend until a smooth paste forms.
Step 3: Cook the Spices
In a pan, heat some oil over medium heat. Add the spice paste, bay leaves, lemongrass, and kaffir lime leaves and cook until fragrant, about 5 minutes.
Step 4: Add the Grated Coconut
Add the grated coconut to the pan and stir to combine with the spices. Cook for another 5 minutes, stirring occasionally.
Step 5: Add the Cassava Leaves
Once the coconut is evenly mixed with the spices, add the chopped cassava leaves to the pan. Stir well to combine all the ingredients.
Step 6: Season with Sugar and Salt
Add the sugar and salt to the pan and stir well. Cook for another 5 minutes, stirring occasionally.
Step 7: Prepare the Banana Leaves
Cut the banana leaves into square-shaped pieces, about 10 x 10 cm. Blanch the banana leaves in boiling water for a few seconds to soften them.
Step 8: Wrap the Cirambay
Place a spoonful of the cassava leaf mixture in the center of a piece of banana leaf. Fold the banana leaf into a square shape, making sure to seal the edges. Repeat with the remaining cassava leaf mixture and banana leaves.
Step 9: Steam the Cirambay
Place the wrapped cirambay in a steamer basket and steam for 30-40 minutes, or until cooked through.
How to Serve Cirambay
Cirambay is best enjoyed warm and fresh out of the steamer. You can serve it as a snack or as a side dish with your favorite Indonesian meal. Try pairing it with some sambal or sweet chili sauce for extra flavor.
FAQs
Can I Use Frozen Cassava Leaves?
Yes, you can use frozen cassava leaves if you can’t find fresh leaves. Just make sure to thaw them before chopping them and using them in the recipe.
Can I Make Cirambay Ahead of Time?
Yes, you can make cirambay ahead of time and store it in the refrigerator for up to 3 days. To reheat, simply steam the wrapped cirambay for a few minutes until warmed through.
What Can I Serve with Cirambay?
Cirambay is a versatile snack that can be served on its own as a snack or as a side dish with your favorite Indonesian meal. Try pairing it with some sambal or sweet chili sauce for extra flavor.
How Many Calories are in Cirambay?
The number of calories in cirambay can vary depending on the size and ingredients used. However, on average, one serving of cirambay (1 piece) contains about 70-100 calories.
Can I Freeze Cirambay?
Yes, you can freeze cirambay for up to 2 months. To freeze, wrap the cooked and cooled cirambay in plastic wrap and store in an airtight container in the freezer. To reheat, simply steam the frozen cirambay for a few extra minutes until warmed through.
What Other Recipes Can I Make with Cassava Leaves?
Cassava leaves are a popular ingredient in many Indonesian dishes. You can use them to make other traditional dishes like soto ayam (Indonesian chicken soup) or pepes ikan (spicy fish wrapped in banana leaves).