CARA MEMBUAT BUBUR BIJI SALAK_How to make Salak Seeds Porridge

Bubur Biji Salak (Salak Seeds Porridge)

Untuk / To           :       5 porsi / 5 servings
1 porsi / serving  :  445  kalori / 445 calories
Protein                :    2,7 gram / 2.7 grams
Lemak / Fat         :      4 gram / 4 grams

Bahan Biji Salak :
- 500 gram ubi jalar merah (kupas, cuci, kukus dan haluskan)
- 100 gram tepung tapioka
- 1/2 sdt garam

Salak Seeds Ingredients:
- 500 grams of red sweet potato (peeled, washed, steamed and mashed)
- 100 grams of starch
- 1/2 tsp. salt

Bubur :
- 750 ml air
- 250 gram gula merah
- 50 gram gula pasir
- 3 lembar daun pandan (simpulkan)
- 1/2 sdt garam

Porridge:
- 750 ml of water
- 250 grams of brown sugar
- 50 grams of sugar
- 3 pandan leaf (concluded)
- 1/2 tsp. salt

Saus Santan :
- 300 ml santan
- 2 lembar daun pandan (simpulkan)
- 1/2 sdt garam
- 1/2 sdt tepung maizena (larutkan dengan sedikit air)

Santan sauce :
- 300 ml of coconut milk
- 2 pandan leaf (concluded)
- 1/2 teaspoon salt
- 1/2 teaspoon cornstarch (dissolved in a little water)

Cara membuat :
1. Campur ubi jalar, garaam, dan tepung tapioka, aduk rata. Bentuk adonan menjadi bulatan-bulatan kecil sebesar kelereng atau sesuai selera. Sisihkan

2. Rebus air, gula merah, gula pasir, garam, dan pandan hingga mendidih. Angkat dan saring.

3. Masak kembali larutan gula hingga mendidih kembali. Masaukan biji salak, rebus hingga mengapung di permukaan (menandakan biji salak sudah matang). Angkat.

4. Saus santan ;
    - Rebus santan, daun pandan, dan garam hingga mendidih sambil diaduk-aduk agar santan tidak pecah.
    - Tuangkan larutan tepung maizena, masak hinggasantan agak mengental.
    - Angkat.

5. Siapkan mangkuk saji, masukan bubur dan tuangi saus santan di atasnya.

6. Sajikan selagi hangat.

How to make it :
1. Mix the sweet potato, salt, and tapioca flour and stir well. Form the dough into small dots of a marble or according to taste. Set aside

2. Boil the water, brown sugar, granulated sugar, salt, and pandan until boiling. Remove and strain.

3. Cook back in a solution of sugar to the boil back. Masaukan bark beans, boiled to float on the surface (signifying barking ripe seeds). Lift.

4. The sauce of coconut milk;
    - Boil coconut milk, pandan leaves and salt to a boil, stirring, stirring so that milk is not broken.
    - Pour the cornstarch solution and cook hinggasantan slightly thickened.
    - Lift.

5. Prepare a serving bowl, and pour the pulp input coconut milk sauce on it.

6. Serve while warm.