Porridge Candil
Wednesday, March 30, 2011|
Sayid Mualim Blogs
- 100 grams of rice flour
- glutinous rice flour 75 grams
- 1 teaspoon water whiting
- Salt to taste
- Warm water 200 ml
- 3 pieces pandan leaves
- 2 tablespoons flour
- 1 tablespoon rice and glutinous rice flour, melted with a little water
Sauce:
- red Sugar 25 grams
- 5 pieces of orange leaves, discarding the bones leaves
- Water 1,000 ml
- 500 ml Santan ketal
- Salt to taste
Method:
- Santan Sauce: Boil brown sugar, lime leaves, water and salt over low heat until boiling. Add coconut milk, boil while stirring until boiling. Remove, strain and chill.
- Mix the rice flour, glutinous rice flour, water whiting, salt and water little by little while diuleni so that it can be formed circle 1 cm in diameter, set aside. Sprinkle some dry flour that is not attached to each other.
- Boil water, brown sugar, and pandan leaves. Strain, bring to a boil again. Enter the dough circle, cook until done and floating. Reduce the heat, pour the liquid starch, stir until thickened and cooked through.
Can also add ice cubes.
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