Although I know I won’t fast fully for 29-30 days, I will still post 30 recipes of Indonesian traditional sweets, desserts, and/or snack, that we call as jajan pasar, as part of my #promo-indonesia and the holy fasting month of Ramadhan.
This evening though (for Day 14), I am thinking to just have a glass of cold caramel syrup (sugar free!), that I grabbeb from Wholesale Canada yesterday, but of course that isn’t Indonesian π ππ π€
Ah well, I still have hours to figure what I would like to prepare for this evening. For now I have Bubur Candil, glutinous balls in sweet sauce, served with salted coconut milk. Soooooo good.
My childhood fave.
I think this is from Java, however, the Balinese and Lomboknese have almost similar dessert, called Jaja Batu Bedil, while in Borneo they have Hintalu Karuang.
My Mama used to make this when I was little, and she called it asΒ Biji Salak.
Various names from island to island (Indonesia has thousands of islands btw), but they are all almost similar one to another, gooey, glutinous ball, with brown sugar and coconut milk (or grated coconut for Bali style).
In short, a bowl of YUMMINESS ππππ
Here is my version of Bubur Candil for 30 Days of Indonesia series, Day 13 π
ingredients
100 g glutinous rice flour
80 to 100 m lukewarm water
400 ml water
100 g coconut palm sugar
2 screwpine leaf, knotted
a pinch of salt
2 tbsp cornstarch dissolved in 2-3 tbsp water
coconut milk
1 can coconut milk
1 screwpine leaf, knotted
1/2 tsp salt (more or less, as needed)
how to
bring coconut milk mixture to boil, let cool to room temperature (can be chilled as well)
mix flour and water, until pliable
bring water, sugar, leaf and salt to boil, for 5 mins in medium high, discard leaf
make balls of flour paste and drop them right into boiling syrup
once balls are floating, stir in cornstarch solution to thicken
bring coconut milk mixture to boil, let cool to room temperature (can be chilled as well)
mix flour and water, until pliable
bring water, sugar, leaf and salt to boil, for 5 mins in medium high, discard leaf
make balls of flour paste and drop them right into boiling syrup
once balls are floating, stir in cornstarch solution to thicken
serve porridge with (chilled) coconut milk
Bubur candil, biji salak, hintalu karuang, jaja batu bedil, semua mirip2 meski sedikit tak sama.
Kalau di daerah kalian, ada juga ga bubur berikut ini? Apa namanya?
Terbuat dari tepung ketan, gula merah serta santan, manis dan gurih, enaaak deh. Bisa disajikan hagat ataupun dingin dengan es, maknyooossss ππππ
ingredients
100 g tepung ketan
80-100 ml air hangat
400 cc air
100 g gula palem (palmsuiker)
2 helai daun pandan, ikat
sejumput garam
2 sdm maizena, larutkan dalam 2-3 sdm air
saus santan
1 kaleng santan kental siap pakai
1 helai daun pandan, ikat
1/2 sdt garam, atau sesuka hati gurihnya
cara membuat
rebus santan, jangan pecah, sisihkan hingga dingin
campurkan tepung dan air, hingga bisa dipulung (bulatkan)
rebus air, gula, pandan dan garam hingga gula larut dan mendidih 5 menit, buang daun pandan, kecilkan api ke sedang
cemplungkan bulatan ketan dan masak hingga mengapun, lalu tuangkan air maizena agar mengental
sajikan dengan saus santan ππππ
Ntar malam sepertinya aku cuman bakalan minum sirup. Kemarin nemu sirup kopi-karamel, pingin nyoba ah, tapi malah ga bisa posting resep dong yah π Kita lihat saja nanti kalau begitu π
