SINGKONG THAILAND

Bahan :
1 kg singkong
2 lembar daun pandan
1/2 sdt garam
250 gr gula pasir
1/2 sdt vanili
65 ml santan instan
250 ml air
4 sdm tepung maizena atau tepung beras
1/2 sdt garam

Cara membuatnya:

• Rebus singkong, air dan garam, masak hingga singkong empuk. Masukkan gula pasir saat singkong sudah benar-benar empuk.
• Tambahkan santan instan, vanili, daun pandan dan tepung maizena yang sudah dicampur dengan sedikit air.
• Tambahkan gula sesuai selera. Aduk rata hingga mendidih dan mengental.

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Ingredients:
1 kg of cassava
2 pieces of pandan leaf
1/2 teaspoon salt
250 gr sugar
1/2 teaspoon vanilla
65 ml of instant coconut milk
250 ml water
4 tablespoons cornstarch or rice flour
1/2 teaspoon salt

• Boiled cassava, water and salt. Enter the granulated sugar when cassava already tender.
• Add instant coconut milk, vanilla, pandan leaves and corn flour that already mixed with a little water.
• Add sugar to taste. Stir until boiling and thickened.

 

Image from http://dunia.vivanews.com/

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BUBUR SUMSUM BOLA UBI

150 gram tepung beras
1/2 sendok teh garam
1 ltr santan
3 lbr daun pandan

Bola ubi:
200 gr ubi merah, dikukus, dihaluskan
75 gr tepung sagu
1/4 sdt garam
500 ml air
250 gr gula merah
1 lbr daun pandan, disimpulkan
1/4 sdt garam
20 gram tepung sagu dan 2 sendok makan air, dilarutkan untuk pengental

Cara membuat:

• Bubur sumsum : Larutkan tepung beras, santan, daun pandan dan garam. masak sambil diaduk sampai mendidih dan mengental.
• Bola ubi : aduk rata ubi, garam dan tepung sagu dan bentuk bola-bola kecil. Rebus dalam air mendidih sampai mengapung. Angkat dan tiriskan.
• Rebus air, gula merah, daun pandan dan garam sampai gula larut. Masukkan bola ubi, masak sampai mendidih. Kentalkan dengan larutan tepung sagu. Masak sampai kental.
• Sajikan bubur dengan bola ubi.

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Porridge Ingredients:
150 grams of rice flour
1/2 tsp salt
1 ltr of coconut milk
3 pieces pandan leaves

Sweet potato ball :
200 gr sweet potatoes, steamed and mashed
75 gr of sago flour
1/4 tsp salt
500 ml water
250 gr coconut sugar
1 sheet of pandan leaves
1/4 tsp salt
20 gr of sago flour and 2 tbs water, mix to thickener.

• Porridge: Dissolve rice flour, coconut milk, pandan leaves and salt. cook, stirring frequently, until boiling and thickened.
• sweet potato balls: Mix sweet potatoes, salt and sago flour, and form small balls. Boil in boiling water until floating. Remove and drain.
• Boil water, brown sugar, pandan leaf and salt until sugar dissolves. Enter a ball sweet potato, cook until boiling. Thicken with corn starch solution. Cook until thick.
• Serve porridge with sweet potato balls.

Image from http://medan.com

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BIJI SALAK

Bahan :
500 gram ubi merah dikukus
200 gram tepung sagu
1 sendok teh garam

Bahan saus:
300 gram gula merah
4 lembar daun pandan

2 ltr air
1 sdt garam
40 gram tepung sagu dan 200 ml air, dilarutkan

Saus santan:
500 ml santan
1/2 sendok teh garam
2 lembar daun pandan

Cara Membuat :

• Campurkan ubi yang sudah dihaluskan dengan tepung sagu kemudian bentuk bola bola kecil. Sisihkan.
• Untuk membuat saus: rebus air dan gula merah sampai larut kemudian disaring. Masukkan daun pandan dan garam. Masak hingga mendidih.
• Masukkan bola-bola ubi. Masak sampai bola-bola ubi terapung. Kentalkan dengan tepung sagu. Masak sampai mendidih dan kental.
• Untuk saus santan : rebus santan, daun pandan dan garam sambil diaduk hingga mendidih.
• Sajikan biji salak bersama saus santan. sajikan hangat

Untuk 14 porsi

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Ingredients:
500 gr of steamed sweet potatoes
200 gr of sago flour
1 tsp salt

Sauce :
300 gr of brown sugar shaved
40 gr  of sago flour dissolved with 200 ml water
4 pcs  of pandan leaves
2 ltr  water
1 tsp  salt

Coconut milk sauce:
500 ml coconut milk
1/2 teaspoon salt
2 pieces of pandan leaves

How to cook :

• Combine the sweet potatoes that have been mashed with sago flour then shape small balls. Set aside.
• To make the sauce: boil water and brown sugar until dissolved and then filtered. Insert pandan leaves and salt. Cook until boiling.
• Insert sweet potatoes ball. Cook until the sweet potatoes balls floating. Thicken with sago flour. Cook until boiling and thickened.
• For the coconut sauce: boil coconut milk, pandan leaves and salt, stirring until boiling.
• Serve the sweet potatoes balls with coconut milk sauce. Serve warm.

Image from http://noerendah.wordpress.com/

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