A Long Break and Fermented Cassava Balls

As you have probably noticed, I have not been updating this blog for about four months! I couldn't believe it has been that long. Many things had happened since I wrote my last post and life couldn't be busier. It doesn't seem to slow down anytime soon.

Well, as a start, I got engaged! We got engaged mid January after coming back from vacation. With M being in Korea for business trip most of the time, it is really hard to plan. We are planning to wed this July in Bali, mostly due to practical reason since my family is there and we are having a reunion too for my family at that time, but Bali is also very pretty! Other than my wedding, I am also planning my parents' 50th wedding anniversary just two weeks before my wedding. Crazy!

When things couldn't be busier with the wedding planning (I had to rush through everything), I was also sent to Korea as well for business trip for a month. Things were not easy with at least 12hr workday everyday with no weekends, causing the wedding planning to be on hold. It is not easy when we are going to leave to Indonesia for the wedding in about 1.5 months (time flies really fast).

Now that we are finally both back in the US, we have been very busy with the new apartment too. We found an apartment that we love so much! It has the perfect kitchen for me, with an island! M has been living there for about a month now and I will be joining him in July after we are married. I found that wedding planning is not really my passion :), maybe because I am planning a destination wedding where internet and credit cards are not so commonly used as here. On the other hand, house decorating is exciting! 

Enough rambling. I managed to bake quite a bit though, although mostly fondant cakes and classic Indonesian cake that is not fancy enough to write about (like marble cakes and chiffon cakes). I think I had January off because of how overwhelming it was. February was full of fondant cakes mostly. Never thought that I would do fondant cake 1-2 cakes per week but I did. I used just about 200 eggs just during that month, and lots of late nights. Here are some of them:

I made this deep-fried fermented cassava balls a month ago. I had the chance to stop by Indonesia before going back to the US a few weeks ago and I brought back fermented cassava. I love this snack but I never can eat a lot in one sitting. I decided to make this deep fried fermented cassava balls and even though it was a bit oily, I like them! It definitely tastes best fresh out of the fryer, dusted with powdered sugar, it tastes like beignets, crispy on the outside and soft on the inside with fermented cassava flavor. As with any deep-fried food, cold ones will not be as good.

I have been baking other things too lately but I didn't have a chance to snap photos for some of them, but hopefully I will get back in making entremets and post it soon!

In the meantime, I will leave you with this deep-fried cassava balls recipe and I will go back to wedding planning, honeymoon planning, house decorating, and dance lesson. Can't wait till this is over :)

Deep-Fried Fermented Cassava Balls (Bola-Bola Tape)

400-450g sweet fermented cassava
100g flour
1 tsp. baking powder
1 Tbs. granulated sugar
pinch of salt
1 egg
100ml milk

powdered sugar
  • Mash the fermented cassava with the back of a fork. Set aside
  • Combine the flour, baking powder, sugar, and salt in a bowl.
  • Add the egg and the milk a little at a time while whisking to avoid lumps
  • Add the mashed cassava.
  • Deep fry with medium-low heat, using two spoons to help shape the balls until golden brown. 
  • Make sure the inside is fully-cooked.
  • Dust with powdered sugar
  • Best served hot


Victoria said...

After reading what has been your last 5 months I do feel so sorry for being selfish and asking you for more recipes. Honestly, with this post I am pampered, so many cakes, photos, desserts and above all the promise of more entremets. Great!
My congratulations for the wedding to come. In Bali! I spent some time there with my daughters when they were just babies. It is heaven! Please post some pics!
Congratulations for all your hardwork with bthday cakes, business trips, decorating the new home, etc.
All my love from a corner in Madrid (Spain).

Bertha said...

Victoria, I am actually very glad to know that someone is waiting for my posts, thanks for reminding me :)

Irene said...

Wow, that's such great news! Congratulations to both your parents' wedding anniversary and you for the engagement!! I'm sure we'll all be very understanding about the lack of posts for it does seem like a hectic time for you. Nonetheless, enjoy all the rush and looking forward to more updates! :)

Anonymous said...

Hi, I have been a silent reader of your blog.
Just wanna say congratulation for your engagement and your parents anniversary.
Thanks for sharing your recipes with us.


Kiki said...

Kudhe, we are oh so very excited and rejoicing with you. We'll keep you and your family in our prayers. Much love

Myrna said...

finally you updated your pretty blog! Congrats again on your engagement. Happy planning, tha!!!

Myrna said...

finally you updated your pretty blog! Congrats again on your engagement. Happy planning, tha!!!

RockPaperBeauty said...

Congrats on your engagement! Beautiful photographs! I'm sure you will have a very creative wedding.

UJTR said...

Congratulations! I have been following your posts and drooling over your amazing photos for a while. You are a true pro! I have been checking in every now and then awaiting your posts- and what a newsworthy post!.I wish you and M all the very best - Bali - haven't been but is looks like such a beautiful island!

Anonymous said...

Hi Bertha,
I'm really interested in Hidemi Sugino entremet and I really want to purchase le goût authentique retrouvé but I cant read Japanese or french. Is the book simple to learn without English writing and do the book have step by step picture and instructions?

Bertha said...

Anonymous: the book has step by step picture, but not 100% for all. I don't read japanese or french either, but if you know basic ingredients in french, and you know the basic step to make joconde, creme anglaise, and all that, you will be fine.

Anonymous said...

Hey Bertha,
Can you please recommend any good book that teach you how to make entremet and is there any book that is similar to Hidemi Sugino?

Thanks :)

Bertha said...

I would recommend Pierre Herme The Dessert Book and or the chocolate version of it. It is in English and written for mostly American kitchen. It doesn't have step by step picture, but it is easy to follow the instruction.

Anonymous said...

Hey Bertha,
I'm looking forward for your new post with new recipe thank you for sharing!
Congratulation for your engagement and your parents anniversary! Hope you have fun at Bali! I was wondering
can you please make a list of good book that you know that teach you how to make entremet? Book that have step by step picture or clear instructions would be really helpful or any good book without picture or clear instructions would be ok.

Thanks =)

Bertha said...
This comment has been removed by the author.
Bertha said...

Thanks! I will be back to the US soon, so hopefully, after settling down, I can start making some more cakes.
I dont have many cookbooks compared to other bloggers i think. Most of my books are international book that has very few instructions

Unknown said...

Such a very beautiful blog, I've always wanted to have a family soon and this post really inspires me a lot. I have already tasted this Cassava Balls last month and I really love it!
cakes bakery in Brooklyn

Anonymous said...


I have been following your blog for a while and I think the pictures are beautiful. I have been inspired to start attempting some of the scary, complicated cakes. Thank you very much. Also, congratulations on your engagement!


Bertha said...

Thank you! I will be posting more soon

Priyanka said...

Beautiful Blog. Beautiful Photographs.
Congratulationg for your wedding!
Looking forward to more cakes. :)