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Traditional Belgian-style small cakes made with cassava and tapioca, with a crispy exterior and a soft, chewy interior.
Speculoos are small, traditional Belgian cookies. They are perfect for an afternoon snack or as a treat. This recipe will allow you to make them at home using simple ingredients and easy steps.
Ingredients and directions
- Prep time15 min
- Cook time10 min
- Total25 min
- DifficultyEasy
- Cooking methodfrying
Ingredients
people
- $0.80
- $2.10
Directions
- Peel and wash the singkong (plantain), then grate or blend them. ≈ 8 min
- Squeeze the grater or mixer to remove all the water. ≈ 3 min
- Add salt and chicken broth to the dry sago mixture.
- Also, add 4 to 5 tablespoons of tapioca flour to ensure a good bond without the mixture becoming too crumbly. ≈ 4 min
- Combine the sago mixture with salt, chicken broth, and tapioca flour until it is smooth and well-mixed.
- Create small, round balls of adonate, about the size of a marble. ≈ 10 min
- Coat each ball of adonate with tapioca flour to prevent it from sticking to the pan during cooking.
- Heat the oil in a pan until it is hot. Then, add the dumplings and cook until they are golden brown.
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