Tiwul Green Beans
Tiwul rice is the staple food rice substitute made from cassava flour or starch tapioka.Tiwul often consumed by people living in mountainous areas such as Pacitan Kidul , Winton and Mount Kidul.Tiwul can also be consumed directly as food staples such as rice paddy or dcampur with grated coconut as a complement . Tiwul now not only be found in traditional markets only, but now also offers a supermarket and providing instant Tiwul .
Green beans are a type of cultivated plants and crops are widely known in the tropics . Plants belonging to the tribe of legumes has many benefits in everyday life as a source of vegetable protein food ingredient high .
Benefits of green beans , among others :a. High in nutrientsb . Contains high proteinc . Contains calcium and phosphorusd . Low in fate . Contains vitamin B1 , and vitamin B2f . Increase appetite and improve digestive tractEquipment and Materials
1 . Instrument used
a. Tampah
b . grater
c . cormorant
d . stove
e . pot
f . wrap Mika
2 . Ingredients
a. brown sugar
b . Cassava Flour
c . Pandan leaves
d . water
e . green beans
f . grated coconut
Making way Tiwul :
1 . Cassava flour Put on a winnowing tray , green bean stew inputs and water and water plus little while in
stir until dough like grained sand , sisirkan . The addition of nuts green at 30 % .
2 . Elsewhere rajanglah brown sugar ( brown sugar until smooth cut .
3 . Later , enter Tiwul batter into pans that have been heated by using banana leaves as its base ,
brown sugar input .
4 . Steamed also topping ingredients as desired : Grated Coconut for 45 minutes .
5 . Prior Tiwul presented sprinkle grated coconut that has been steamed earlier , as a complement and
in order to look more attractive .
in order to look more attractive .
6 . Perform a way to 1 and 5 with the addition of green beans by 20 % and 0 %
sources :
Slamet Sudarmaji . 1994.Prosedur Analysis for Food and Agricultural Materials . London: Liberty Tjiptadi , W and Nasution , M.Z. , 1981.
Processing Cassava tuber , Department of Agroindustrial Technology , Fateta - IPB .Khairunnisa , Ahmad AA , Seto W. 2011. Effects of addition of green beans to quality Tijho . Scientific Group Teens SMA Muhammadiyah 3 Yogyakarta .www.google.com