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Saturday, November 16, 2013

Bubur Biji Salak/Candil (Yam Balls in Coconut Sugar Sauce)


In Indonesian & English

Bahan
Saus gula:                                                     Biji Salak:
1 lt Air, 200 gr Gula jawa                    -  400 gr Ubi merah, ½ st Garam
2 sm Tepung beras, 6 sm Air               -  120 gr Tepung Tapioka/kanji
3 Daun pandan, ½ st Garam                  Saus santan:
1 sm Maizena, 2 cm Jahe-geprek       -  400 ml Santan, ½ st Garam, 1 Daun pandan

Cara membuat
-   Biji salak: Kukus ubi hingga empuk. Kupas kmd hlskan. Campur dng tp tapioka & garam, uleni sampai rata. Bentuk adonan menjadi bulatan/lonjong kecil2. Taburi tangan & talenan dng sedikit tepung agar tidak terlalu menempel.
-   Saus gula: Lrtkan tepung beras & maizena dng 6 sm air, sisihkan. Didihkan 1 lt air, gula jw, garam, jahe & pandan. Masukkan biji salak kedlm saus gula mendidih, masak sampai terapung. Kecilkan api, beri larutan tepung beras sedikit demi sedikit sambil diaduk. Masak sampai kental. Buang jahe & daun pandannya.
-   Saus Santan: Didihkan semua bahan saus santan sampai mengental dng api kcl sambil diaduk.
-   Tuang bubur biji salak ke mangkuk2 saji, sirami dng saus santan di atasnya.

Ingredients
Sugar sauce:                            Yam balls:
200 gr Coconut sugar, ½ tsp Salt        -  400 gr Yam/Sweet potato
2 cm Ginger-bruised, 1 lt Water        -  120 gr Tapioca flour, ½ tsp Salt
3 Pandan leaves, 2 tbsp Rice flour      Coconut milk sauce:
1 tbsp Corn starch, 6 tbsp Water      -  400 ml Coconut milk, ½ tsp Salt, 1 Pandan leaf

Directions
-   Yam balls: Steam the yam until it soft. Peal & then mash the yam until smooth; knead it with tapioca flour & salt until well blended. Form the batter into small rounded/oval balls. Sprinkle ur hands & working plate with some flour in order to make it less sticky.
-   Sugar sauce: Solved the corn starch & rice flour with 6 tbsp of water; set aside. Boil 1 lt of water with coconut sugar, salt, pandan leaves & ginger. Put the yam balls into the boiled sugar sauce; cook until the balls floated. Turn the heat to low. Add in the rice flour mixture a little at a time; stir constantly. Cook until the sauce thickened. Discard the ginger & pandan leaves.
-   Coconut milk sauce: Boil all coconut milk ingredients over low heat until fragrant; stir constantly.

-   Pour the yam balls & sweet sauce into serving bowls; pour coconut milk sauce on top.

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