Tapioca Chips with Sugar Syrup
Snek • Malaysia
How to Make Tapioca Chips with Sugar Syrup (Traditional & Healthy Version)
Tapioca Chips with Sugar Syrup, known locally as 'Kerepek Ubi Kayu Bersira Gula', is a beloved Malaysian snack enjoyed by all ages. This crunchy treat combines thinly sliced tapioca (ubi kayu) chips with a glossy sugar syrup, creating a delightful contrast of textures and flavors. Originating from the heart of Malaysia’s multicultural communities, this snack is often found in pasar malam (night markets), festive gatherings, and homes throughout the country. The addition of local ingredients like pandan leaves infuses a distinct aroma, making every bite uniquely Malaysian. The dish represents Malaysia’s rich culinary heritage, blending influences from Malay, Chinese, and Indian cultures. The sweet syrup coating is reminiscent of traditional kuih, while the crispy chips celebrate the abundance of tapioca grown in Malaysian soil. Health-conscious Malaysians can enjoy this snack guilt-free with a few tweaks, such as air-frying instead of deep-frying and using moderate amounts of sugar. Its versatility and simple preparation make it a wonderful choice for anyone seeking an authentic, vegetarian Malaysian snack.
Bahan-bahan(untuk 1 small bowl (approx. 50g chips per serving))
- 300g Tapioca (ubi kayu) (peeled and thinly sliced)
- 2 tablespoons Vegetable oil (for air-frying or shallow frying)
- 50g Granulated sugar (for syrup)
- 1 leaf Pandan leaf (knotted, for aroma) - pilihan
- 3 tablespoons Water (for sugar syrup)
- 1/4 teaspoon Salt (to balance sweetness)
- 1 stalk Lemongrass (serai) (bruised, optional for fragrance) - pilihan
- 1 tablespoon Coconut flakes (optional, for garnish) - pilihan
- 1 tablespoon Stevia or erythritol (optional, for lower-calorie syrup) - pilihan
Arahan
- 1
Peel and wash tapioca thoroughly. Slice thinly with a mandolin or sharp knife for even chips.
5 minutes
Thin slices ensure crispier chips and faster cooking.
- 2
Soak tapioca slices in salted water for 10 minutes to remove excess starch and improve texture.
10 minutes
Soaking reduces oil absorption and prevents soggy chips.
- 3
Drain and pat tapioca slices dry. Preheat air-fryer or oven to 180°C, or heat oil for shallow frying.
2 minutes
Dry chips before cooking for maximum crispiness.
- 4
Arrange slices in a single layer and air-fry for 8–10 minutes, flipping halfway. Alternatively, shallow fry until golden brown.
10 minutes
Avoid overcrowding; cook in batches for even results.
Kenapa hidangan ini sihat
This dish is a healthy snack choice because it uses local, minimally processed ingredients and employs air-frying to reduce fat content. The option to use sugar substitutes and control portion sizes helps manage caloric intake. As a vegetarian, gluten-free option with natural flavorings, it supports heart health, digestive wellness, and fits well into balanced Malaysian diets.
Tapioca chips provide complex carbohydrates for sustained energy, with minimal fat if air-fried. The addition of pandan and lemongrass offers antioxidants and natural aroma, while coconut flakes supply healthy fats and fiber. By controlling sugar and using alternatives like stevia, this snack can be tailored for different dietary needs. Tapioca is gluten-free, and the recipe is vegetarian, making it suitable for most diets.
Petua
- 💡Tip 1: Slice tapioca as thinly as possible for extra crunch.
- 💡Tip 2: Use fresh pandan leaves for the most aromatic syrup.
- 💡Tip 3: Spread chips quickly after coating to prevent sticking.
Penyimpanan & hidangan
Store cooled chips in an airtight container for up to 7 days. Keep away from humidity to maintain crispness. Do not refrigerate.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 220.0 kcal |
