KOMPAS.com – The marrow porridge is a takjil that is often sold both in stores and restaurants, but occasionally try the recipe for porridge marrow at home.
This recipe uses coconut milk from one coconut. Later coconut milk will be divided into several liters according to cooking steps.
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Check out the recipe and how to make marrow porridge, reported from the book “35 Sisca Soewitomo’s Choice Recipe: Compote & Cixed Ice” Karya Sisca Soewitomo (2002) published by PT Gramedia Pustaka Utama.
Material:
- 100 grams of rice flour
- 1 liter of coconut milk from 1 coconut
- 2 pandanus leaves
- 1 teaspoon of salt
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Sauce material:
- 500 grams of brown sugar
- 250 milliliters of water
- 2 pandanus leaves
How to make marrow porridge
- Marrow porridge. Pour 800 milliliters of coconut milk into the pan, then boil. Add pandan leaves and a little salt.
- In a separate container, mix 200 milliliters of coconut milk, rice flour, and salt residue. Stir until smooth, then put it in a boiling coconut milk mixture in the pan. Cook and stir until the texture thickens like porridge, then remove from heat.
- Sauce. Mix brown sugar and water to the pan, then boil. Give pandan leaves. If it has thickened, remove and strain.
- Serve marrow porridge with a splash of brown sugar sauce on it.
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