Hello fellow Bee Hive Foodies! How is everyone? We hope you're doing well and ready to explore the culinary delights that not only spoil the tongue but also the heart. This time, we are going to serve you something special: Bubur Candil Ungu. This sweet dish combines chewy purple yam balls with savory coconut milk gravy, creating an enticing culinary experience. If you want to know how to make it from start to finish, check out the full recipe!
INGREDIENTS
Salak Sweet Potato Balls:
- 500 grams of purple sweet potato
- 6 tbsp granulated sugar
- A pinch of salt
- 30 tbsp tapioca flour
- 90 ml water
Candil Porridge Ingredients:
- Sweet potato balls
- 600 ml water
- 15 tbsp sugar
- ¼ tbsp salt
- Pandan leaf
- 2 tbsp tapioca flour dissolved in water
Coconut Milk Sauce Ingredients:
- 300 ml coconut milk
- A pinch of salt
- Pandan leaves
- 1 tbsp rice flour dissolved in water
PROCESSING STEPS
1.Making Salak Sweet Potato Balls
a. Prepare the Purple Sweet Potato:
- Wash the purple sweet potato thoroughly, then steam until cooked. Usually, it takes about 20-30 minutes. After that, peel the skin of the sweet potato and mash it with a fork or blender until it is completely soft.
b. Making Sweet Potato Ball Dough:
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Combine the mashed purple sweet potato with sugar and a pinch of salt. Stir well.
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Add tapioca flour little by little while stirring until the dough can be rolled out. If the dough is too dry, add water little by little until you get the right consistency.
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Round the dough into small balls the size of salak seed balls.
2.Making Candil Porridge
a.Preparing the Porridge Gravy:
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- Boil 600 ml of water with sugar, salt, and pandan leaves. Stir until sugar dissolves and boils.
b.Adding the Sweet Potato Balls:
- Add the cooked yam balls to the boiled sugar water. Stir well.
- Dissolve 2 tbsp tapioca flour with a little water, then add to the pot. Stir until the sauce thickens and the yam balls are evenly coated with the sauce.
3.Making Coconut Milk Sauce
a.Cooking Coconut Milk:
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- In a separate pot, combine the coconut milk with a pinch of salt and pandan leaves. Heat over low heat while stirring constantly to prevent the coconut milk from breaking.
b.Thickening the Coconut Milk:
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- Dissolve 1 tbsp rice flour in a little water, then add it to the coconut milk. Stir until the coconut milk thickens. Remove from the stove.
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Serve the purple candil porridge in a bowl or serving plate. Pour the thick candil porridge sauce over the sweet potato balls, then add the savory coconut milk sauce on top. This dish is best enjoyed warm.
Tips and Tricks
1.Selection of Purple Sweet Potatoes:
Choose fresh and not too old purple sweet potatoes for soft and chewy sweet potato balls.
2.Texture of Sweet Potato Balls: Make sure the sweet potato balls are not too big so that they cook evenly and are easy to enjoy.
3.Coconut Milk: If the coconut milk is too thick, you can add a little water to reach the desired consistency.
This Purple Candil Porridge is an appetizing and warming dish. Cooking it requires not only precision but also patience at every step. By following this recipe, you will not only enjoy a delicious meal but also share happiness with people beloved. Good luck and may every spoonful of Purple Candil Porridge you make bring happiness and warmth to you and your family!
Feel free to add your personal touch to this recipe and share the result with your loved ones. Happy cooking!
Agung Prasetyo
Posted Using InLeo Alpha
