Life isn't always about sweet moments. But that doesn't mean we don't deserve to enjoy sweet moments with loved ones.
As you grow older, you will be willing to serve the people you care about sincerely. Either with your mother or father, or with your partner.
Our days are not always about success. Home is the place we can most rely on to try to get rid of tired complaints to calm down.
Back in the past, I remember how mom always made me simple sweets, when I complained I had a lot of homework to finish. While I was doing my homework from school, my late mom would make me porridge from ingredients we could get in the garden.
Call it, mung beans porridge and marrow porridge (rice flour). We can easily get Mung beans from the garden. Also, coconut is the ingredient for making coconut milk which we use for gravy porridge.
So, this time I will share about the Rice Flour Porridge recipe which is also called Marrow Porridge.
A kind of nostalgia, I will serve Rice Flour Porridge (Marrow Porridge) for my husband who comes home from work and looks exhausted.
Easy To Make It
The sweet porridge that we often consume for various occasions is mung beans porridge and rice flour porridge (marrow porridge). But the easiest to make is Rice Flour Porridge.
So, I'm going to make Rice Flour Porridge while my husband is still taking a shower and resting after work.
In fact, if we have stock ready to use coconut milk and ready to use brown sugar sauce, then it will make it even easier to make Rice Flour Porridge.
I'm running out of ready-to-use coconut milk here, also with brown sugar sauce. So, I need to make coconut milk first from fresh coconut meat. And, melt brown sugar in solid form into liquid brown sugar sauce.
The Ingredients
The Porridge Ingredients
- 800 ml of coconut milk (from half of the coconut)
- 1 teaspoon of salt
- 1 cup of rice flour
The Sweet Sauce Ingredients
- 1/2 cup of chopped brown sugar
- 200 ml of water
Cooking Instructions
CHOP BROWN SUGAR
Chop brown sugar into slices. Use a 1/2 cup measure for this recipe.
Before making white porridge, I'll make brown sugar sauce first. That's because I only have one cooking pot. Starting with making sauce will make it easier to wash the pan compared to starting with cooking porridge first.
BOIL CHOPPED BROWN SUGAR
In a saucepan, bring water and brown sugar to a boil. Cook until the whole brown sugar becomes liquid. Then strain to avoid the rough texture of the brown sugar sauce. Then, set aside. Brown sugar sauce is ready to use for serving porridge.
CUT COCONUT MEAT
I only have pieces of old coconut meat. So, I have to blend them with water. But before doing that, I have to cut the coconut milk into small pieces.
Cutting the coconut meat into small pieces will make it easier for the blender to work. That will smooth the coconut meat into a texture similar to grated coconut which can produce coconut milk later.
BLEND COCONUT MEAT
Put pieces of coconut meat into a blender with 800 ml of water or more. But make sure later, only use 800 ml of coconut milk.
STRAIN COCONUT MILK
After blending, strain coconut milk to separate the pulp and water.
Make sure the final amount of coconut milk water is 800 ml.
MIX FLOUR WITH COCONUT MILK
In a saucepan, add rice flour, coconut milk, and salt. Mix well until no lumps of flour are visible.
COOK THE MIXTURE
After making sure there are no flour lumps in the mixture, turn on the fire. Keep stirring the mixture until the cooking process is complete.
Cook until the mixture becomes a thick and hard texture. Then serve with brown sugar sauce.
NOTE
For a softer porridge texture, the recommended measure is 100 grams of rice flour for 800 ml of coconut milk.
I use 1 cup or more than 200 grams because I have more stock but I don't have coconut milk in stock. But no problem, it doesn't affect the taste.
I'm glad my Rice Flour Porridge is enjoyed by my husband. He seemed to like it and finished the full bowl I served him.
Rice Flour Porridge is perfect for treating your loved ones when you're tired. It is also, served as breakfast. We are used to eating this type of porridge also for breakfast. See you, Foodies!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009