BUBUR CANDIL FOR INDEPENDENCE DAY
Hello foodies!
As usual, in every week I try to join #plantbased challenge by 
The ingredients i choose is sweet potato.
Sweet potato is very easily obtained on the market near my home, even here, a lot of fields for planting sweet potato.
This time I will though be a food that is so easy to cook. Using only a few simple ingredients and must be very healthy.
Btw, today is the independence day of Indonesia to 76th. On 17 August is a special day for the people of Indonesia because today is the celebration of the independence after the country is on the occupation for 3 centuries.
As you know, Indonesian Flaig is combination colour red and white. Flag of Indonesia has the meaning of ‘Red’ as the blood spilled for the fight, and ‘White’ describes the bone which is attached with the spirit of the nation of Indonesia to fight for this Country.
Source : Indonesian flag
Because today the theme is Indonesia's independence, I'll make the ’Bubur Candil’ identical to the flag of Indonesia.
‘Bubur Candil’ is a food made from sweet potato in the mix with some material and then flush with coconut milk.
INGREDIENTS
- 300 g Sweet potato
- 50 gr Tapioca flour
- 100 gr sugar
- 3 Pandan leaves
- Pinch salt
- 100 gr Palm sugar
- Raspberry paste
- Water
How to cook Bubur Candil :
Clean and wash the sweet potato, then boil water. Enter the sweet potato into the boiling water. Boil the sweet potato until soft.
Peel the sweet potato, then mash the sweet potato slowly until smooth. Add 50 gr tapioca flour, 50 gr of sugar, raspberry paste and salt. Stir until well blended with the sweet potato.
Shape the dough into round like a ball and heat the water to boiling mixture until it is boiling.
Enter slowly the dough into the boiling water, remove from heat and drain the dough that has been cooked (the dough will float to the surface of the water)
Heat the coconut milk and give 50 gr of sugar, salt and pandan leaves. Once boiling, add a little tapioca flour that has been mixed with water. Then set aside.
Boil the palm sugar with 50 ml water. Stir well and ser a side. Plating Candil on the cup or banana leaves and flush with the coconut milk and the Bubur candil ready to be served.
This food is very suitable for the dessert plantbased for vegans. Making the dish its so easy.
In Indonesia, the food is usually for the morning breakfast.
-Regards-
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