Today I'm sharing a classic recipe that was a favorite of my mother and our extended family. This recipe is a must-have dish during this fasting month. Preparing an iftar menu with sweet soupy dishes is our choice as a family when breaking the fast. One of them is this one menu, its unique shape with some natural ingredients makes it more interesting and of course very delicious.
Putroe Manoe
Well putroe manoe is one of the breaking menus in the Aceh area. Especially in my house, this menu is the most favorite, this recipe has been passed down from my great-grandmother. So it is not uncommon that every year this menu must be at home every Ramadan arrives. Although not every day we make it, this menu is always listed in the weekly menu during the fasting month.
Now you're curious about the recipe, let's take a step-by-step preparation to make it!.
In making the iji dish first we will make the bathing princess dough first, this is the main role in this dish, you should do everything according to the preparation instructions so that the taste is more delicious. The following ingredients must be prepared:
100 grams glutinous rice flour
¼ teaspoon salt
Mash the banana with a fork while adding salt to it.
Add flour little by little while kneading until smooth.
If the dough can be shaped, shape the dough according to the picture below, make sure the size is small so that it will cook optimally, do it until it's finished.
After preparing putroe manoe, it's time to prepare other complementary ingredients so that this dish is served more delicious. Well this putroe manoe itself will also be cooked together with the following other ingredients!.
30 grams pearl sago
100 grams jackfruit
2 bananas
600 ml thick coconut milk
150 grams sugar
½ teaspoon salt
2 pand leaves
Boil the pearl sago with enough water until fluffy and soft, don't forget to add pandan leaves when boiling.
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Cut jackfruit into small pieces, and banana into larger pieces.
If the sago is cooked, add the thick coconut milk and cook until it boils, when it boils add the jackfruit.
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Also add the banana that has been cut and also sugar and salt, cook until cooked.
Then add the putroe manoe that was made earlier, wait until the coconut milk has boiled both times turn off the stove. Well usually if it is cooked, the putroe manoe dough will float in the water.
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Result
My serving bowl can already be enjoyed, well for the portion that I prepared can be enjoyed for 4 people with a large enough portion. I am very happy to be able to prepare this dish, although usually this dish is prepared by my mother, but now without her help this dish is served perfectly. Starting from the preparation of ingredients until this dish can be served. Well to make this putroe majoe is indeed very suitable to be enjoyed by using fresh coconut milk and natural ingredients jackfruit and banana. The aroma of jackfruit is enough to whet my appetite, I don't know why jackfruit makes any dish better.
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The taste is delicious, sweet and savory from the coconut milk with the chewy putroe manoe dough and natural sweetness from the banana. It made me feel even more nosatlgia. Because this dish is my mother's recipe, the authenticity of the taste is still quite pronounced and my mother said it was very delicious.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!