KOMPAS.com – If you are used to eating banana compote, this time try grilled banana compote with kolang kaling. The texture and taste of grilled bananas is certainly different from regular bananas.
When the compote is finished cooking, eat the compote immediately. Because compote that has been heated many times will have a different taste and texture.
The following is the recipe and method for making roasted banana compote, taken from the book “100 Favorite Compote Recipes” the work of Dapur Alma (2010) published by PT Gramedia Pustaka Utama.
Also read:
Material:
- 5 plantains
- 100 gr palm fruit (chopped)
- 5 jackfruit eyes (cut)
- 250 gr brown sugar (fine comb)
- 200 ml water
- 500 ml coconut milk from 1 coconut
- 2 pandan leaves (make a knot)
- 1/2 tsp salt
- Peel the bananas, then grill them over the fire, turning them over so they are evenly browned. Remove, then cut the banana according to taste. Shut it up.
- Pour water and brown sugar into a pan, then boil until the sugar dissolves. Remove, then pour the mixture into the pan.
- Pour in the coconut milk, and add pandan leaves and salt to the mixture while stirring so that the coconut milk doesn’t break. Cook until it boils.
- Add banana pieces and kolang kaling, cook again until boiling. Add jackfruit, stir again. Lift, serve.
Also read:
Listen breaking news And selected news we’re right on your phone. Choose your favorite news channel to access Kompas.com WhatsApp Channel: https://www.whatsapp.com/channel/0029VaFPbedBPzjZrk13HO3D. Make sure you have installed the WhatsApp application.
