RESEP BUBUR SINGKONG GULA MERAH
Bubur Singkong Gula Merah
Cassava Porridge with Palm Sugar
Bahan
kuah santan:
bubur singkong:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 100 ml santan instan dengan 200 ml air, sejumput garam, dan daun pandan menggunakan api kecil sambil diaduk hingga hampir mendidih.
- Larutkan 1/2 sendok teh tepung maizena dengan air, masukkan ke dalam santan, aduk rata hingga sedikit mengental, lalu matikan api, saring, dan sisihkan.
- Potong-potong 500 gr singkong yang sudah dicuci bersih, buang sumbu di tengahnya, lalu blender dengan sekitar 300 ml air hingga halus.
- Masak 250 gr gula aren dengan 1/2 sendok teh garam, 2 lembar daun pandan yang dipotong-potong, dan 500 ml air sisa dengan api kecil hingga gula larut.
- Masukkan singkong halus dan gula merah cair ke dalam wajan besar sambil disaring, masak dengan api kecil sambil terus diaduk hingga mengental dan meletup-letup.
- Matikan api dan bubur singkong siap disajikan dengan disiram kuah santan.
Ingredients
Coconut milk sauce:
Cassava porridge:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook 100 ml instant coconut milk with 200 ml water, a pinch of salt, and pandan leaf over low heat, stirring, until nearly boiling.
- Dissolve 1/2 tsp cornstarch in water, add it to the coconut milk, stir until slightly thickened, then turn off the heat, strain, and set aside.
- Cut the washed 500 g cassava into pieces, remove the fibrous core, then blend with about 300 ml water until smooth.
- Cook 250 g palm sugar with 1/2 tsp salt, 2 chopped pandan leaves, and the remaining 500 ml water over low heat until the sugar dissolves.
- Add the blended cassava and the melted palm sugar into a large pan while straining, cook over low heat, stirring continuously, until thickened and bubbling.
- Turn off the heat; the cassava porridge is ready to serve topped with the coconut milk sauce.
Cook Mode
RESEP BUBUR SINGKONG GULA MERAH
RESEP BUBUR SINGKONG GULA MERAH
Bahan
kuah santan:
bubur singkong:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masak 100 ml santan instan dengan 200 ml air, sejumput garam, dan daun pandan menggunakan api kecil sambil diaduk hingga hampir mendidih.
- Larutkan 1/2 sendok teh tepung maizena dengan air, masukkan ke dalam santan, aduk rata hingga sedikit mengental, lalu matikan api, saring, dan sisihkan.
- Potong-potong 500 gr singkong yang sudah dicuci bersih, buang sumbu di tengahnya, lalu blender dengan sekitar 300 ml air hingga halus.
- Masak 250 gr gula aren dengan 1/2 sendok teh garam, 2 lembar daun pandan yang dipotong-potong, dan 500 ml air sisa dengan api kecil hingga gula larut.
- Masukkan singkong halus dan gula merah cair ke dalam wajan besar sambil disaring, masak dengan api kecil sambil terus diaduk hingga mengental dan meletup-letup.
- Matikan api dan bubur singkong siap disajikan dengan disiram kuah santan.
Ingredients
Coconut milk sauce:
Cassava porridge:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cook 100 ml instant coconut milk with 200 ml water, a pinch of salt, and pandan leaf over low heat, stirring, until nearly boiling.
- Dissolve 1/2 tsp cornstarch in water, add it to the coconut milk, stir until slightly thickened, then turn off the heat, strain, and set aside.
- Cut the washed 500 g cassava into pieces, remove the fibrous core, then blend with about 300 ml water until smooth.
- Cook 250 g palm sugar with 1/2 tsp salt, 2 chopped pandan leaves, and the remaining 500 ml water over low heat until the sugar dissolves.
- Add the blended cassava and the melted palm sugar into a large pan while straining, cook over low heat, stirring continuously, until thickened and bubbling.
- Turn off the heat; the cassava porridge is ready to serve topped with the coconut milk sauce.
Cook Notes
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