Sweet Indonesian corn cakes – Frikadel Manis

Ingredients for 1 servings:

• 400 g corn, fresh, frozen or canned
• 4 tbsp celery, fresh or frozen
• 2 eggs, size M
• 1 pinch of salt
• 4 tbsp sugar
• 1 tsp turmeric powder
• 20 g coconut milk powder (Santan Bubuk)
• 4 tbsp tapioca flour
• 200 g mango pulp
• 2 tbsp sugar
• 1 tbsp lemon juice
• 2 tbsp coconut water (Asian shop, drinks)
• 1 tbsp mango syrup, Indonesian (see appendix)
• e.g. peanut oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

A sweet temptation. Especially popular with children.

Cut off both ends of fresh corn cobs, peel off the leaves and strings, wash the cobs, and boil in salted water for 20 minutes. Using a sharp knife, separate the kernels lengthwise from the cob. Thaw frozen corn, strain canned corn. Wash the fresh celery, pick off the leaves, and freeze. Cut the stalks crosswise into 4 mm wide pieces. Weigh the required amount and freeze the rest. Weigh the frozen corn and thaw. Crack the eggs and whisk them with the salt and sugar until the sugar is dissolved. Mix all ingredients together and let the flour swell for 10 minutes. For the dip, thoroughly wash a ripe lemon. Since the middle part contains bitter substances that are released when squeezing with a regular citrus juicer, it is better to proceed as follows: Cut off a piece lengthwise, approximately 6 mm to the right and left of the base of the stalk. Remove the seeds from the sections and squeeze them by hand. Discard the empty sections and the middle part. Wash a ripe mango, cut off both ends, peel, and fillet. Cut 200g into small cubes and mix with the remaining ingredients. Puree the rest and add to the dip or eat immediately. Heat a large pan and add 2 tablespoons of peanut oil per serving. Pour the batter into the pan with a tablespoon and spread it out slightly so that the seeds are only in a single layer. Cook until light brown on both sides. Drain on kitchen paper and keep warm in the oven until all the cakes are cooked. Arrange on a serving dish, garnish, and serve with the mango dip. For the Indonesian mango syrup, see my recipe here in the database: http://www.chefkoch.de/rezepte/3636801547263470/Indonesischer-Mangosirup.html