Misro (Indonesian Palm Sugar Cassava Fritters)
Misro are Indonesian cassava fritters with a core of molten palm sugar hidden inside a crisp, chewy shell. The dough is just grated cassava and coconut with salt, so the texture comes entirely from how finely you grate. Inside, a chip of gula melaka melts during frying into a dark, smoky caramel. Salt in the dough keeps the sweetness in check. Eat them warm, since the filling is at its best while still liquid.
Instructions
Mix the finely grated cassava, grated coconut and a pinch of salt with your hands until the mixture holds together as a dough. Both must be grated very fine, because large flakes will not bind.
Scoop up a small portion of dough and roll it between your palms into a ball. Press your thumb into the ball to make a hollow, then pinch the walls up around it to form a pocket.
Drop a piece of palm sugar into the pocket and pinch the dough closed over it so the sugar is fully sealed in. Roll the dumpling in your hands again until it is a smooth ball.
Heat enough oil for shallow or deep frying in a skillet or pot over medium heat. If you are using a thermometer, aim for 350°F (180°C).
Lower the balls gently into the oil, working in batches so the pan is not crowded. Turn them as needed and fry until they are golden brown all over and cooked through.
Lift the fritters out with a slotted spoon or spider and drain them on a rack or paper towels.
Make it personal.
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