CARA MEMBUAT KOLAK PODO PENDEM_How to make a compote of Podo Pendem

Kolak Podo Pendem (A Compote of Podo Pendem)

Untuk / To  : 5 porsi / 5 servings
1 porsi / serving  : 402 kalori / 402 calories
Protein : 3,6 gram / 3.6 grams
Lemak / Fat : 5,4 gram / 5.4 grams

Bahan :
- 250 gram singkong (kupas dan potong 1 s/d 1,5 cm)
- 250 gram ubi jalar merah (kupas dan potong dadu sedang)
- 250 gram talas ungu (kupas dan potong dadu sedang)
- 3 lembar daun pandan (simpulkan)
- 200 gram gula pasir
- 600 ml santan
- 1/2 sdt garam

Ingredients :
- 250 grams of cassava (peeled and cut into 1 or 1.5 cm)
- 250 grams of red sweet potato (peeled and diced medium)
- 250 grams of taro purple (peeled and diced medium)
- 3 pandan leaf (concluded)
- 200 grams of sugar
- 600 ml of coconut milk
- 1/2 teaspoon salt

Cara membuat :
1. Masak santan, daun pandan dan garam hingga mendidih sambil diaduk agar santan tidak pecah

2. Masukkan singkong dan talas (masak hingga setengah matang).

3. Masukkan ubi jalar merah dan gula pasir (masak kembali hingga matang dan santan agak mengental).

4. Siapkan mangkuk saji,tuangkan 1/5 bagian kolak.

5. Sajikan selagi hangat.

How to make it :
1. Cook the coconut milk, pandan leaves and salt to a boil while stirring so that milk is not broken

2. Enter the cassava and taro (cook until half cooked).

3. Insert the red sweet potato and sugar (re cook until cooked and slightly thickened milk).

4. Prepare a serving bowl, pour 1/5 of compote.

5. Serve while warm.