BALI, DEPOSTBALI
One of the famous porridges in Indonesia is marrow porridge. Porridge that has a soft texture is a family mainstay for breakfast. Marrow porridge is a food made from rice flour with the addition of brown sugar water.
Not a few Indonesian people make this food a family favorite dish. Who would have thought with its delicious taste, it turns out that this marrow porridge is easy to make.
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More and more fans of marrow porridge, now marrow porridge has many types or variants. One of them is Candil marrow porridge. This marrow porridge uses an additional topping, namely Candil.
If you want to try it, you can follow the steps for making candil marrow porridge below.
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First Material:
- 100 grams of glutinous rice flour
- 100 ml of water to form cendil balls, and 500 ml to boil
- 100 ml brown sugar syrup sirup
- a quarter tsp of salt as much as
- 1 tbsp tapioca flour
Second ingredient:
- 1 tbsp rice flour
- 1 tbsp tapioca flour
- 3 tablespoons glutinous rice flour
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Third ingredient:
- 200 ml coconut milk
- 1 pandan leaf
- a quarter tsp salt
How to make:
- First in making cendil porridge, make the balls first. The trick is to mix the glutinous rice flour and tapioca flour. After that pour hot water until the flour becomes soft and can be formed.
- Put the cendil balls into the boiling brown sugar sauce.
- Cook until the balls are cooked. Its characteristics are that the balls float and have changed color to brown. Then add the second ingredient and stir until it thickens.
- The 3rd ingredient is the ingredient for coconut milk.
- You can serve cendil porridge with warm or cold coconut milk.