Wednesday, July 3, 2013
If it's not for a book Shannon showed me, I would've forgotten about this yummy snack I used to have back in those bus chasing days. I am not sure if they still exist around the Pudu and Kotaraya area as I haven't been there for 10 years.
This snack brings back nostalgic memories.
Back in 1990's, I was in my teens and used to travel to KL with my buddies, either for national level Girls' Brigade camps or just for the sake of shopping for clothes. Sometimes we take the earliest bus out to KL in the morning and the lastest bus home in the evening... and the journey was at least 3 hours long, back in the days when those buses still stop for those long breaks in Tanjung Malim. My KL friends do find our enthusiasm for shopping to be a bit crazy, Hahaha! 6 hours of shopping in return for 6 hours in the bus.
Sometimes we shop so much until we forgot the time and had to run to Pudu Station to catch the bus home. And these getuk ubi will be our meals. RM1 for 5 is the cheapest and quickest way for a meal on a bus. But actually my friends and I liked it a lot and we can't get it in Perak. Pudu area has a lot of these getuk ubi stalls back in those days. They don't only sell getuk ubi, but fried bananas and sweet potatoes too.
350gm peeled cassava/tapioca root
90gm grated coconut
1/4 tsp salt
80gm rice flour
20gm plain flour
1/4 tsp turmeric powder
1/3 tsp salt
150 ml water*
1/2 tsp baking powder
1/8 tsp baking soda
*You can replace the water with thin coconut milk (30ml coconut milk + 120ml water) for better aroma
1. Steam the cassava root until soft (poke it with a chopstick and it's through).
2. Mash the cassava while it's piping hot (I used the hand mixer). Discard fibrous bits.
3. Put in sugar, salt and grated coconut and mix until well combined. Taste it and add more sugar if preferred
4. Roll them into balls. (I made mine into lime sized balls, but those sold was 30% bigger).
5. Combine the ingredients for batter.
6. Heat some oil for deep frying. Use medium heat.
7. Dip each ball into the batter and fry until a crust forms and you can see some of the cassava trying to burst out.
I'm submitting this post to Malaysian Food Fest KL Selangor Month hosted by Shannon of Just as Delish