CARA MEMBUAT PUNGAT || Kolak khas Pontianak
Pungat Khas Pontianak
Pungat, Pontianak-Style Sweet Coconut Compote
Bahan
Cara Membuat
- Potong-potong singkong, talas, dan ubi jalar menjadi bentuk kotak.
- Masak gula merah, gula pasir, dan 100 ml air hingga gula larut, lalu saring larutannya.
- Masukkan potongan singkong, talas, dan ubi jalar ke dalam panci bersama daun pandan, lalu tuang 2 liter air.
- Tutup rapat panci dan masak dengan api besar selama 10 menit.
- Matikan kompor, tutup lubang uapnya, lalu diamkan selama 30 menit tanpa membuka tutup.
- Nyalakan kembali kompor dan masak lagi dengan api besar selama 8 menit.
- Buka tutup panci, masukkan jagung, kecilkan api, lalu tuang santan instan sambil terus diaduk agar santannya tidak pecah.
- Tambahkan garam, lalu tes tusuk untuk memastikan ubinya sudah empuk.
- Tuang larutan gula merah, masak sambil diaduk hingga mendidih, lalu angkat dan sajikan hangat.
Ingredients
Steps
- Cut the cassava, taro, and sweet potato into cubes.
- Cook the palm sugar, granulated sugar, and 100 ml water until the sugar dissolves, then strain the syrup.
- Put the cut cassava, taro, and sweet potato into a pot with the pandan leaves, then pour in 2 litres of water.
- Cover the pot tightly and cook over high heat for 10 minutes.
- Turn off the heat, seal the steam vent, and leave it for 30 minutes without opening the lid.
- Turn the heat back on and cook over high heat for another 8 minutes.
- Open the lid, add the corn, lower the heat, then pour in the instant coconut milk while stirring constantly so it does not split.
- Add the salt, then poke the root vegetables to make sure they are tender.
- Pour in the palm sugar syrup, cook while stirring until it boils, then serve warm.
Cook Mode
CARA MEMBUAT PUNGAT || Kolak khas Pontianak
CARA MEMBUAT PUNGAT || Kolak khas Pontianak
Bahan
Cara Membuat
- Potong-potong singkong, talas, dan ubi jalar menjadi bentuk kotak.
- Masak gula merah, gula pasir, dan 100 ml air hingga gula larut, lalu saring larutannya.
- Masukkan potongan singkong, talas, dan ubi jalar ke dalam panci bersama daun pandan, lalu tuang 2 liter air.
- Tutup rapat panci dan masak dengan api besar selama 10 menit.
- Matikan kompor, tutup lubang uapnya, lalu diamkan selama 30 menit tanpa membuka tutup.
- Nyalakan kembali kompor dan masak lagi dengan api besar selama 8 menit.
- Buka tutup panci, masukkan jagung, kecilkan api, lalu tuang santan instan sambil terus diaduk agar santannya tidak pecah.
- Tambahkan garam, lalu tes tusuk untuk memastikan ubinya sudah empuk.
- Tuang larutan gula merah, masak sambil diaduk hingga mendidih, lalu angkat dan sajikan hangat.
Ingredients
Steps
- Cut the cassava, taro, and sweet potato into cubes.
- Cook the palm sugar, granulated sugar, and 100 ml water until the sugar dissolves, then strain the syrup.
- Put the cut cassava, taro, and sweet potato into a pot with the pandan leaves, then pour in 2 litres of water.
- Cover the pot tightly and cook over high heat for 10 minutes.
- Turn off the heat, seal the steam vent, and leave it for 30 minutes without opening the lid.
- Turn the heat back on and cook over high heat for another 8 minutes.
- Open the lid, add the corn, lower the heat, then pour in the instant coconut milk while stirring constantly so it does not split.
- Add the salt, then poke the root vegetables to make sure they are tender.
- Pour in the palm sugar syrup, cook while stirring until it boils, then serve warm.
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