CARA MEMBUAT BUBUR DELIMA (How to make Delima Porridge)

Bubur Delima
  Delima porridge

Untuk / To  :  5 porsi / 5 servings
1 porsi / serving   :  362 kalori / 362 calories
Protein  :  1,1 gram / 1.1 grams
Lemak / Fat  :  2,2 gram / 2.2 grams

Bahan :
Biji Delima
- 200 gram bangkuang (kupas, cuci,   dan potong dadu kecil)
- 25 gram gula pasir
- 1/2 sdt garam
- 300 ml air
- 200 gram tepung tapioka
- Pewarna merah rose secukupnya.

Ingredients :
Pomegranate seeds
- 200 grams Bangkuang (peeled, washed and cut into small cubes)
- 25 grams of sugar
- 1/2 teaspoon salt
- 300 ml of water
- 200 grams of starch
- Red dye rose sufficiently

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

Porridge :
- 750 ml of water
- 200 grams of sugar
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)

Saus Santan :
- 200 ml santan kental
- 1/2 sdt garam
-    2 lembar daun pandan (simpulkan)
-    1 sdm gula pasir
- 1/2 sdm tepung maizena (larutkan dengan sedikit air)

Santan sauce :
- 200 ml thick coconut milk
- 1/2 teaspoon salt
- 2 pandan leaf (concluded)
- 1 tablespoon sugar
- 1/2 tablespoons cornstarch (dissolved in a little water)

Cara Membuat :
1. Biji Delima
    - Rebus 300 ml air dengan gula dan garam hingga mendidih.
    - Masukan irisan bangkuan (masak selama kurang lebih 15 menit)
    - Angkat dan tiriskan
    - Beri pewarna merah dan ratakan
    - Gulingkan diatas tepung tapioka hingga rata dan sisihkan.

2. Bubur
    - Rebus 750 ml air, 200 gram gula pasir, dan garam hingga mendidih.

3. Masukan biji delima sedikit demi sedikit kedalam rebusan air gula. Rebus hingga matang (biji delima hingga tampak mengapung dan transparan) dan kuah gula mengental.

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

5. Siapkan mangkuk saji, tuangkan bubur delima lalu beri saus santan di atasnya.

6. Sajikan selagi hangat.

How to make it :
1. Pomegranate Seeds
    - Boil 300 ml of water with sugar and salt until boiling.
    - Put the slices bangkuan (cook for approximately 15 minutes)
    - Remove and drain
    - Give the red dye and roll
    - Roll over tapioca flour until smooth and set aside.

2. Porridge
    - Boil 750 ml of water, 200 grams of sugar, and salt until boiling.

3. Put the pomegranate seeds little by little into the boiling sugar water. Boil until cooked (the pomegranate seeds to seem to float and transparent) and sugar sauce thickens.

4. Sauce Santan
    - Boil the coconut milk, sugar, salt, and pandan leaves to a boil, stirring, stirring so that milk is not broken.
    - Pour the cornstarch solution, stir and cook until slightly thickened milk.
    - Lift.

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

6. Serve while warm.