RESEP BUBUR SINGKONG GULA MERAH
Resep
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.
Mode Masak
RESEP BUBUR SINGKONG GULA MERAH
Cassava Porridge with Palm Sugar
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.
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