Good afternoon Hive friends!
I hope you are all in good health.
Today, I am happy to share how to make candil porridge.
Candil porridge is made from cassava mixed with a little tapioca flour, then formed into balls and boiled with brown sugar water until cooked. And enjoyed with thick coconut milk sauce. This candil porridge is usually found at takjil sellers during the month of Ramadan.
Candil porridge is one of the menus that should not be left off the list of iftar menus during the month of Ramadan. However, you don't need to wait for the month of Ramadan to enjoy a bowl of cendil porridge, it can be made anytime, because the ingredients and how to make candil porridge are quite practical hehe. Okay, let's see what ingredients are needed and how to make it.
- 500 grams of cassava
- 2 tablespoons tapioca flour
- 1/2 teaspoon salt
- 500 ml of water or to taste
- 150 grams of brown sugar
- 1 pandan leaf
- A pinch of salt
- 500 ml of thick coconut milk
- 3 tablespoons granulated sugar or to taste
- 1 tablespoon cornstarch (dissolve in a little water)
- A pinch of salt
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First step: Grate the cassava using the smallest grater or you can also use a shredder. After the cassava is grated, squeeze it so that there is not too much water so that it is easy to shape and when boiled the candil does not easily fall apart
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Second step: Add tapioca flour, salt then stir until evenly distributed.
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Third step: Take about a quarter tablespoon of cassava then form balls or to taste, do this until all are used up
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Fourth step:Finely slice the brown sugar. Boil water in a pan, add brown sugar and pandan leaves, stir continuously so that the sugar melts quickly. Add a little salt.
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Step five: After the sugar water boils, add the cassava balls so that they do not pile up and stir occasionally. (These cassava balls remain intact and will not break, the key is that the sugar water must really boil) Cook until they float and are cooked, then set aside.
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Step six: Make coconut milk sauce, put coconut milk in a pan, sugar and salt, stir until well blended, cook over medium heat until boiling while stirring so that the coconut milk does not break, after boiling, add the cornstarch solution and stir again until boiling, turn off the heat and the candil porridge is ready to serve.
Here it is! Cassava candil porridge
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As I said earlier, making cassava candil porridge is easy and practical, right? Hehe. The candil porridge is ready to be enjoyed. It tastes delicious, savory and sweet. The texture of the cassava balls is chewy and the sweetness is just right. The thick, savory coconut milk sauce is a perfect combination. This candil porridge can also use sweet potatoes or pumpkins, it's still delicious. Try making it, I'm sure you'll like it. Enjoy
