In addition to the beautiful appearance, this Compote recipe Cassava Bread I've made as well.
Perfect for an afternoon of exciting takjil later.
His bonus again, this Compote using granulated sugar to pemanisnya.
So it's more practical for that didn't have brown sugar.
Duration: 40 Minutes
Servings: 8 Servings
Ingredients:
100 grams cooked, boiled jali
5 pieces of bread, cut in squares
300 grams of cassava, cut into pieces
150 grams of black grass jelly, dredged widths
200 grams of young coconut, dredged sheet
2,500 ml coconut milk from 1 1/2 grains of coconut 3 pieces daun pandan, inferred
300 grams granulated sugar 5 fruits jackfruit, cut box
1/2 teaspoon salt 100 g sago Pearl red, boiled
1/2 teaspoons vanilla paste 1/4 teaspoon vanilla powder
How To Make Cassava Bread Compote:
boil tapioca, vanilla paste, and coconut milk until cooked. Stir in salt and sugar. Cook until the sink. Add seed jali. Mix well.
Enter the cingcau, young coconut, and jackfruit. Mix well.
serve alongside sago pearls and fresh bread.