Resep Bubur Candil Pandan/Biji Salak Pandan Lembut Dan Enak | Jajanan Tradisional
Bubur Candil Pandan
Pandan Bubur Candil Sweet Potato Balls in Coconut Sauce
Bahan
Bahan Kuah Santan:
Cara Membuat
- Kupas 500 gram ubi merah, cuci bersih, lalu potong kecil-kecil supaya lebih cepat lembut saat dikukus.
- Kukus ubi sekitar 15 menit di kukusan yang airnya sudah mendidih hingga lembut, tes tusuk, lalu angkat ubi dari kukusan.
- Haluskan ubi bersama 125 gram tepung tapioka, 1/2 sendok teh garam, dan 1 sendok teh pasta pandan hingga halus dan tercampur rata.
- Pindahkan adonan ke wadah lain, tambahkan sekitar 3 tetes pewarna makanan hijau, lalu uleni hingga tercampur rata.
- Jika adonannya terlalu lembek tambahkan tepung tapioka per satu sendok makan, dan jika terlalu kering tambahkan air putih per satu sendok makan.
- Pulung adonan membentuk bulatan-bulatan kecil hingga seluruh adonan selesai dibulatkan, lalu sisihkan.
- Larutkan 2 sendok makan tepung tapioka dengan 50 mililiter air putih, aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 175 gram gula pasir, 1/2 sendok teh garam, 2 lembar daun pandan, dan 600 mililiter air putih ke dalam panci.
- Masak dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Masukkan bola-bola ubi lalu masak sampai semuanya mengapung dan terasa lembut saat dites tusuk.
- Aduk dulu larutan tepung tapioka lalu tuang ke dalam panci sambil terus diaduk supaya tidak bergumpal.
- Lanjut masak sambil terus diaduk hingga mendidih kembali, mengental, dan meletup-letup, lalu matikan api kompor.
- Untuk kuah santan, masukkan 1 sendok makan tepung tapioka, 1/2 sendok teh garam, dan 500 mililiter santan ke dalam panci lalu aduk hingga tercampur rata.
- Masukkan 1 lembar daun pandan lalu masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental agar santannya tidak pecah.
- Setelah kuah santannya mendidih dan meletup-letup, matikan api kompor.
- Sajikan bubur candil lalu tuang kuah santan di atasnya sesuai selera.
Ingredients
Coconut Sauce Ingredients:
Steps
- Peel 500 g of red sweet potato, wash it clean, then cut it into small pieces so it softens faster when steamed.
- Steam the sweet potato for about 15 minutes in a steamer whose water is already boiling until soft, test it with a skewer, then lift it out.
- Grind the sweet potato together with 125 g tapioca starch, 1/2 tsp salt and 1 tsp pandan paste until smooth and evenly combined.
- Transfer the dough to another bowl, add about 3 drops of green food colouring, then knead until evenly combined.
- If the dough is too soft add tapioca starch one tablespoon at a time, and if it is too dry add water one tablespoon at a time.
- Roll the dough into small balls until all of it is shaped, then set them aside.
- Dissolve 2 tbsp tapioca starch in 50 ml water, stir until combined, then set it aside.
- Put 175 g granulated sugar, 1/2 tsp salt, 2 pandan leaves and 600 ml water into a pot.
- Cook over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Add the sweet potato balls, then cook until they all float and feel soft when tested with a skewer.
- Stir the tapioca slurry first, then pour it into the pot while stirring so it does not form lumps.
- Keep cooking, stirring constantly, until it comes back to a boil, thickens and bubbles up, then turn off the heat.
- For the coconut sauce, put 1 tbsp tapioca starch, 1/2 tsp salt and 500 ml coconut milk into a pot and stir until evenly combined.
- Add 1 pandan leaf, then cook over medium heat, stirring constantly, until it boils and thickens so the coconut milk does not split.
- Once the coconut sauce boils and bubbles up, turn off the heat.
- Serve the bubur candil and pour the coconut sauce over the top to taste.
Cook Mode
Resep Bubur Candil Pandan/Biji Salak Pandan Lembut Dan Enak | Jajanan Tradisional
Resep Bubur Candil Pandan/Biji Salak Pandan Lembut Dan Enak | Jajanan Tradisional
Bahan
Bahan Kuah Santan:
Cara Membuat
- Kupas 500 gram ubi merah, cuci bersih, lalu potong kecil-kecil supaya lebih cepat lembut saat dikukus.
- Kukus ubi sekitar 15 menit di kukusan yang airnya sudah mendidih hingga lembut, tes tusuk, lalu angkat ubi dari kukusan.
- Haluskan ubi bersama 125 gram tepung tapioka, 1/2 sendok teh garam, dan 1 sendok teh pasta pandan hingga halus dan tercampur rata.
- Pindahkan adonan ke wadah lain, tambahkan sekitar 3 tetes pewarna makanan hijau, lalu uleni hingga tercampur rata.
- Jika adonannya terlalu lembek tambahkan tepung tapioka per satu sendok makan, dan jika terlalu kering tambahkan air putih per satu sendok makan.
- Pulung adonan membentuk bulatan-bulatan kecil hingga seluruh adonan selesai dibulatkan, lalu sisihkan.
- Larutkan 2 sendok makan tepung tapioka dengan 50 mililiter air putih, aduk hingga tercampur rata, lalu sisihkan.
- Masukkan 175 gram gula pasir, 1/2 sendok teh garam, 2 lembar daun pandan, dan 600 mililiter air putih ke dalam panci.
- Masak dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Masukkan bola-bola ubi lalu masak sampai semuanya mengapung dan terasa lembut saat dites tusuk.
- Aduk dulu larutan tepung tapioka lalu tuang ke dalam panci sambil terus diaduk supaya tidak bergumpal.
- Lanjut masak sambil terus diaduk hingga mendidih kembali, mengental, dan meletup-letup, lalu matikan api kompor.
- Untuk kuah santan, masukkan 1 sendok makan tepung tapioka, 1/2 sendok teh garam, dan 500 mililiter santan ke dalam panci lalu aduk hingga tercampur rata.
- Masukkan 1 lembar daun pandan lalu masak dengan api sedang sambil terus diaduk hingga mendidih dan mengental agar santannya tidak pecah.
- Setelah kuah santannya mendidih dan meletup-letup, matikan api kompor.
- Sajikan bubur candil lalu tuang kuah santan di atasnya sesuai selera.
Ingredients
Coconut Sauce Ingredients:
Steps
- Peel 500 g of red sweet potato, wash it clean, then cut it into small pieces so it softens faster when steamed.
- Steam the sweet potato for about 15 minutes in a steamer whose water is already boiling until soft, test it with a skewer, then lift it out.
- Grind the sweet potato together with 125 g tapioca starch, 1/2 tsp salt and 1 tsp pandan paste until smooth and evenly combined.
- Transfer the dough to another bowl, add about 3 drops of green food colouring, then knead until evenly combined.
- If the dough is too soft add tapioca starch one tablespoon at a time, and if it is too dry add water one tablespoon at a time.
- Roll the dough into small balls until all of it is shaped, then set them aside.
- Dissolve 2 tbsp tapioca starch in 50 ml water, stir until combined, then set it aside.
- Put 175 g granulated sugar, 1/2 tsp salt, 2 pandan leaves and 600 ml water into a pot.
- Cook over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Add the sweet potato balls, then cook until they all float and feel soft when tested with a skewer.
- Stir the tapioca slurry first, then pour it into the pot while stirring so it does not form lumps.
- Keep cooking, stirring constantly, until it comes back to a boil, thickens and bubbles up, then turn off the heat.
- For the coconut sauce, put 1 tbsp tapioca starch, 1/2 tsp salt and 500 ml coconut milk into a pot and stir until evenly combined.
- Add 1 pandan leaf, then cook over medium heat, stirring constantly, until it boils and thickens so the coconut milk does not split.
- Once the coconut sauce boils and bubbles up, turn off the heat.
- Serve the bubur candil and pour the coconut sauce over the top to taste.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
