Keropok Ubi
Snek • Malaysia
How to Make Keropok Ubi (Traditional & Healthy Version)
Keropok Ubi, also known as tapioca crackers, is a beloved Malaysian snack that celebrates the richness of local produce and tradition. Made primarily from ubi kayu (tapioca), this crispy treat is especially popular in the east coast states such as Terengganu and Kelantan, where tapioca is abundant. The crackers are light, crunchy, and packed with subtle earthy flavors, offering a satisfying bite without excessive oil or artificial additives. As part of Malaysia’s multicultural cuisine, Keropok Ubi represents the creativity of local communities in transforming humble ingredients into delightful snacks. It’s common to enjoy these crackers with family during tea time or as a quick munchie during festive gatherings. Unlike other fried snacks, Keropok Ubi can be made health-conscious by oven-baking or air-frying, making it a great addition to a calorie-tracking meal plan. With authentic flavors and minimal ingredients, this vegetarian snack is a true representation of Malaysian culinary heritage, embracing both tradition and modern health trends.
Bahan-bahan(untuk One small bowl (approx. 40g) per serving)
- 400g Ubi kayu (fresh tapioca) (peeled and grated)
- 2 tablespoons Tepung ubi (tapioca flour) (for binding)
- 1 teaspoon Garam halus (fine salt) (to taste)
- 1/2 teaspoon Serbuk lada putih (white pepper powder) (optional, for mild heat) - pilihan
- 1 leaf Daun pandan (knotted, for aroma) - pilihan
- 50ml Air (water) (as needed for dough)
- 2 teaspoons Minyak masak (cooking oil) (for brushing or air-frying)
- 1 tablespoon Daun ketumbar (coriander leaves) (finely chopped, for garnish) - pilihan
Arahan
- 1
Peel and grate the ubi kayu. Place grated tapioca in a muslin cloth and squeeze out excess moisture.
5 minutes
Removing water helps achieve a crispier cracker.
- 2
Combine the grated tapioca, tapioca flour, garam halus, and serbuk lada putih in a large bowl. Mix well until a smooth, pliable dough forms.
5 minutes
Mix thoroughly to ensure even seasoning.
- 3
If desired, add knotted daun pandan and a little water for subtle aroma. Remove daun pandan before shaping.
2 minutes
Pandan imparts a lovely fragrance but is optional.
- 4
Divide dough into small balls and flatten each into thin discs (about 2mm thick) using your palms or a rolling pin.
5 minutes
Thin discs ensure even cooking and crispiness.
Kenapa hidangan ini sihat
This version of Keropok Ubi is a healthier alternative to traditional deep-fried crackers. By using minimal oil and opting for oven-baking or air-frying, you reduce saturated fat and calorie content while retaining the authentic Malaysian flavor. The recipe uses whole, unprocessed ingredients, ensuring you get a wholesome snack that aligns with modern dietary preferences. It's a perfect guilt-free option for those tracking their macros or seeking a light bite without compromising on taste.
Keropok Ubi is naturally gluten-free and rich in complex carbohydrates from tapioca, providing sustained energy. Tapioca is low in fat and free from cholesterol. Baking or air-frying significantly reduces unhealthy oils, making this snack suitable for calorie-conscious eaters. The use of natural herbs like pandan and coriander adds antioxidants and micronutrients such as vitamin K and vitamin A. With no dairy or animal products, this snack is also suitable for vegetarians and vegans (with simple adaptations).
Petua
- 💡Tip 1: Use fresh tapioca for the best flavor and texture.
- 💡Tip 2: Slice the crackers as thinly as possible for maximum crunch.
- 💡Tip 3: Let crackers cool completely before storing to keep them crispy.
Penyimpanan & hidangan
Store cooled crackers in an airtight container for up to one week. Avoid moisture to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 115.0 kcal |
