Porridge Marrow Pandan

    


    Porridge of rice flour is gently savory taste with brown sugar interludes are legit. Additional water pandan leaves suji make fragrant aroma. Delicious eaten cold or warm. Let's make a break for it later!

ingredients:
150 g rice flour
500 ml coconut milk
100 g sugar
2 tablespoons fresh pandan leaves suji
½ tsp salt
Brown sugar sauce:
200 g brown sugar, fine comb
2 tablespoons granulated sugar
1 sheet of pandan leaves, cut into pieces

How to make:

     Dissolve the rice flour with a little milk.
     Cook the remaining coconut milk with sugar, water and pandan leaves suji salt until hot.
     Pour a solution of rice flour, stir until mixture thickens. Lift.
     Brown sugar sauce:
     Boil all ingredients together until sugar dissolves and boil.
     Lift then strain and set aside to cool.
     Serve porridge with sauce.

For 6 people

Porridge Jali Ginger

    To increase the supply of good nutrients, especially carbohydrates and fiber, grains jali is the right choice for Iftar. Boiled with ginger and pandan make a chewy seed is more fun. Moreover, coupled with warm coconut milk sauce.

ingredients:
100 g seeds jali
1 liter of water
1 sheet of pandan leaves
2 cm ginger, crushed
100 g sugar
Coconut milk sauce:
500 ml thick coconut milk
1 tsp salt
1 sheet of pandan leaves, cut into pieces

How to make:

     Jali Wash thoroughly and drain.
     Boil water with pandan leaves and ginger.
     Enter the jali, Jali expands and cook until fluffy and soft. If you need to add hot water.
     Add sugar and cook until thick. Lift.
     Serve with coconut milk sauce.

Makes 4 servings

Sweet Sweet Porridge

 


    A sweet and warm for Iftar? Yellow yam porridge from this could be an option. Sweet potatoes are rich in fiber and beta-carotene can provide nutrient supply. A soft sticky dough more fun when given a savory coconut sauce.
ingredients:
500 g yellow yam, peeled, diced 1 cm
750 ml of water
1 sheet of pandan leaves, cut into pieces
1 cm ginger, crushed
Java 200 g sugar, finely sliced
50 g sugar
50 g starch, dissolved in a little water
Coconut milk sauce:
250 ml thick coconut milk
½ tsp salt
1 sheet of pandan leaves, cut into pieces
1 tbsp rice flour, dissolved in a little water

How to make:

     Boil water with pandan leaves and ginger.
     Enter the sweet potato chunks, boil.
     Add sugar and sugar Java.
     Boil sweet potatoes until cooked.
     Pour the starch solution, stirring until thick and clear. Lift.
     Coconut milk sauce:
     Cook the coconut milk with salt and pandan leaves to boil.
     Pour a solution of rice flour, stirring until thick.
     Lift.
     Serve porridge with coconut milk sauce.

For 6 people