Resep Bubur Candil Tepung Ketan Super Lembut dan Enak | Jajanan Tradisional Jenang Grendul
Bubur Candil Tepung Ketan
Super Soft Glutinous Rice Ball Porridge (Bubur Candil)
Bahan
Bahan Bubur Candil:
Saus gula merah:
Kuah Santan:
Cara Membuat
- Siapkan wadah, masukkan 250 gram tepung ketan dan setengah sendok teh garam.
- Tuang sekitar 150 sampai 200 ml air putih hangat sedikit demi sedikit sambil diaduk hingga adonan bisa dipulung.
- Uleni adonan menggunakan tangan hingga kalis dan bisa dibentuk.
- Ambil sedikit adonan lalu pulung membentuk bulatan sebesar kelereng, lakukan hingga seluruh adonan habis, lalu sisihkan.
- Siapkan panci, masukkan 3 lembar daun pandan, 200 gram gula merah, dan 1 liter air putih, lalu masak dengan api sedang hingga mendidih dan gulanya larut.
- Matikan api kompor lalu saring larutan gula merah supaya kotoran di gula merahnya tidak ikut masuk.
- Siapkan wadah, masukkan 1 sendok makan tepung beras, 1 sendok makan tepung ketan, dan 50 ml air putih, lalu aduk hingga tercampur rata dan sisihkan.
- Masak kembali larutan gula merah menggunakan api sedang hingga mendidih.
- Masukkan bulatan ketan lalu masak sambil sesekali diaduk hingga bola-bola ketannya mengapung dan matang.
- Aduk dulu larutan tepung lalu tuang ke dalam panci, kemudian masak sambil terus diaduk hingga mendidih kembali dan mengental.
- Setelah buburnya mendidih dan mengental, matikan api kompornya.
- Siapkan panci lain, masukkan 1 bungkus santan instan, 1 lembar daun pandan, sedikit garam, dan 100 ml air putih, lalu aduk hingga tercampur rata.
- Masak kuah santan dengan api kecil sambil terus diaduk hingga mendidih dan meletup-letup supaya santannya tidak pecah, lalu matikan api.
- Sajikan bubur candil lalu tuang kuah santan di atasnya secukupnya sesuai selera.
Ingredients
Bubur Candil ingredients:
Palm sugar sauce:
Coconut Milk Sauce:
Steps
- Prepare a bowl and add 250 g glutinous rice flour and half a teaspoon of salt.
- Pour in about 150 to 200 ml warm water a little at a time while stirring until the dough can be rolled.
- Knead the dough by hand until smooth and shapeable.
- Take a little dough and roll it into a marble-sized ball, repeat until all the dough is used up, then set aside.
- Prepare a pot, add 3 pandan leaves, 200 g palm sugar and 1 litre of water, then cook over medium heat until it boils and the sugar dissolves.
- Turn off the heat and strain the palm sugar syrup so any grit in the sugar does not get in.
- Prepare a bowl, add 1 tbsp rice flour, 1 tbsp glutinous rice flour and 50 ml water, then stir until evenly combined and set aside.
- Cook the palm sugar syrup again over medium heat until it boils.
- Add the rice balls and cook, stirring occasionally, until they float to the surface and are cooked through.
- Stir the flour slurry first, then pour it into the pot and cook, stirring constantly, until it boils again and thickens.
- Once the porridge is boiling and thickened, turn off the heat.
- Prepare another pot, add 1 sachet of instant coconut milk, 1 pandan leaf, a little salt and 100 ml water, then stir until evenly combined.
- Cook the coconut sauce over low heat, stirring constantly, until it boils and bubbles so the coconut milk does not split, then turn off the heat.
- Serve the porridge and pour over as much of the coconut sauce as you like.
Cook Mode
Resep Bubur Candil Tepung Ketan Super Lembut dan Enak | Jajanan Tradisional Jenang Grendul
Resep Bubur Candil Tepung Ketan Super Lembut dan Enak | Jajanan Tradisional Jenang Grendul
Bahan
Bahan Bubur Candil:
Saus gula merah:
Kuah Santan:
Cara Membuat
- Siapkan wadah, masukkan 250 gram tepung ketan dan setengah sendok teh garam.
- Tuang sekitar 150 sampai 200 ml air putih hangat sedikit demi sedikit sambil diaduk hingga adonan bisa dipulung.
- Uleni adonan menggunakan tangan hingga kalis dan bisa dibentuk.
- Ambil sedikit adonan lalu pulung membentuk bulatan sebesar kelereng, lakukan hingga seluruh adonan habis, lalu sisihkan.
- Siapkan panci, masukkan 3 lembar daun pandan, 200 gram gula merah, dan 1 liter air putih, lalu masak dengan api sedang hingga mendidih dan gulanya larut.
- Matikan api kompor lalu saring larutan gula merah supaya kotoran di gula merahnya tidak ikut masuk.
- Siapkan wadah, masukkan 1 sendok makan tepung beras, 1 sendok makan tepung ketan, dan 50 ml air putih, lalu aduk hingga tercampur rata dan sisihkan.
- Masak kembali larutan gula merah menggunakan api sedang hingga mendidih.
- Masukkan bulatan ketan lalu masak sambil sesekali diaduk hingga bola-bola ketannya mengapung dan matang.
- Aduk dulu larutan tepung lalu tuang ke dalam panci, kemudian masak sambil terus diaduk hingga mendidih kembali dan mengental.
- Setelah buburnya mendidih dan mengental, matikan api kompornya.
- Siapkan panci lain, masukkan 1 bungkus santan instan, 1 lembar daun pandan, sedikit garam, dan 100 ml air putih, lalu aduk hingga tercampur rata.
- Masak kuah santan dengan api kecil sambil terus diaduk hingga mendidih dan meletup-letup supaya santannya tidak pecah, lalu matikan api.
- Sajikan bubur candil lalu tuang kuah santan di atasnya secukupnya sesuai selera.
Ingredients
Bubur Candil ingredients:
Palm sugar sauce:
Coconut Milk Sauce:
Steps
- Prepare a bowl and add 250 g glutinous rice flour and half a teaspoon of salt.
- Pour in about 150 to 200 ml warm water a little at a time while stirring until the dough can be rolled.
- Knead the dough by hand until smooth and shapeable.
- Take a little dough and roll it into a marble-sized ball, repeat until all the dough is used up, then set aside.
- Prepare a pot, add 3 pandan leaves, 200 g palm sugar and 1 litre of water, then cook over medium heat until it boils and the sugar dissolves.
- Turn off the heat and strain the palm sugar syrup so any grit in the sugar does not get in.
- Prepare a bowl, add 1 tbsp rice flour, 1 tbsp glutinous rice flour and 50 ml water, then stir until evenly combined and set aside.
- Cook the palm sugar syrup again over medium heat until it boils.
- Add the rice balls and cook, stirring occasionally, until they float to the surface and are cooked through.
- Stir the flour slurry first, then pour it into the pot and cook, stirring constantly, until it boils again and thickens.
- Once the porridge is boiling and thickened, turn off the heat.
- Prepare another pot, add 1 sachet of instant coconut milk, 1 pandan leaf, a little salt and 100 ml water, then stir until evenly combined.
- Cook the coconut sauce over low heat, stirring constantly, until it boils and bubbles so the coconut milk does not split, then turn off the heat.
- Serve the porridge and pour over as much of the coconut sauce as you like.
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