Porridge recipe Gerendul

Material:

1. 250 grams of taro, steamed and mashed
2. 75 grams of flour tapioca sago
3. 100 grams of brown sugar
4. 500 cc of water
5. 2 pieces of pandan leaves
6. 100 cc coconut milk, ready-made

Coconut milk sauce:

•  200 cc ½ thick coconut milk from coconuts
•  2 pandan leaves
•  Salt to taste
• 1 tablespoon tapioca starch dissolved in 2 tablespoons water

Complement:

•  1 young coconut, dredging
•  50 grams of canned sweet corn

How to Make Recipes Porridge Gerendul:

1. coconut milk sauce: cook the coconut milk, pandan leaves, salt until boiling, stir
2. Enter the solution of tapioca flour, and cook until thickened and cooked. Lift. Set aside
3. Mix the taro with tapioca flour and stir well. Spherical shape of a marble, set aside
4. Boil water, sugar and pandan leaves until sugar is dissolved, remove from heat. Filtered, boiled back
5. Enter the taro balls, cook until floats. Enter 100 cc coconut milk, stir, and cook until boiling, remove from heat
6. Serve the porridge together young coconut, sweet corn smothered in sauce with coconut milk

To 3 servings