Don't Throw Away Leftover Cassava Rice! Turn It Into Healthy Cireng with This Recipe

We often feel guilty when we see a small amount of leftover rice in the rice cooker. Too wasteful to throw away, yet no longer appetizing to eat. Eventually, the leftovers end up in the trash.

Did you know? Throwing away food (food waste) is not only wasting money, but is also harmful to the environment.

If you consume Dailymeal Cassava Rice, those leftovers are actually a "treasure" that can be transformed into a delicious, healthy, and of course: Gluten-Free snack.

Let’s make Cassava Rice Cireng (Snow Cireng)—crispy on the outside, yet soft on the inside. This recipe is much healthier than street-side cireng because it uses high-quality cassava-based ingredients.

• Gluten-Free: Regular cireng is made from tapioca flour (starch). By adding cassava rice, you enrich the texture without adding gluten (wheat), making it safe for sensitive stomachs.
• Rich in Fiber: Dailymeal cassava rice contains dietary fiber not found in regular starch flour, making this cireng more digestion-friendly.
• Economical & Practical: Turning leftovers into valuable new food (upcycling food).

Prep Time: 10 Minutes | Cook Time: 15 Minutes | Yield: 10–12 pieces

Ingredients:

• 1 small bowl (±150 g) leftover Dailymeal Cassava Rice.
• 5 tbsp tapioca flour (starch/sago).
• 1 stalk scallion (thinly sliced).
• 2 cloves garlic (mashed).
• ½ tsp salt & mushroom stock.
• A little hot water (if the dough is too dry).
• Oil for frying.

Rujak Sauce Ingredients (Dip):

• 1 block palm sugar.
• 3 bird’s eye chilies (to taste).
• 1 tbsp tamarind water.
• A pinch of salt.

1. Mash the Rice Coarsely mash the leftover cassava rice. No need to make it smooth like porridge; leave some texture so the cireng becomes more crunchy.

2. Mix the Dough In a bowl, combine mashed cassava rice, tapioca flour, mashed garlic, scallions, salt, and mushroom stock. Mix until evenly combined.

3. Light Knead Add a little hot water if the dough feels too crumbly. Knead lightly by hand until the dough can be shaped. Tip: Do not over-knead to prevent the cireng from becoming tough.

4. Shape Flat Take a small portion of dough and form irregular flat rounds (abstract). Dust lightly with dry tapioca flour to prevent sticking.

5. Fry Heat oil over medium heat. Fry the cireng until it puffs up and the outer surface becomes dry and crispy (yellowish-white). Remove and drain.

6. Serve Serve warm with spicy rujak sauce.

Many people are afraid to fry cireng because it can explode. Here’s the secret:

• Do not use high heat. Use medium to low heat.
• Make sure the oil is not too hot when the cireng is first added. Let the temperature rise gradually.

A healthy lifestyle also means managing food wisely (Zero Waste Kitchen). With this recipe, not a single grain of Dailymeal Cassava Rice goes to waste. A full stomach, a happy heart, and a protected environment.