KOLAK roasted pulp (SPECIAL FOOD FROM INDONESIA)

 

The picture is a  food that comes from Indonesia, the food is very famous and very  familiar to the people of Indonesia and is very liked by people in all  ages especially the lovers of sweet foods, they really like to eat above  to be food hunger delay, Food above is kolak. Kolak in Indonesia is very diverse types and taste depending on the taste of each. What I post is a roasted and roasted compote and a yellow pumpkin is added a bit of yam and banana. Roasted  pulp can also be enjoyed without compote because the roasted pulp  itself is a typical Indonesian food that has a delicious taste image. 

For Muslims this food is  very popular when the holy month of Ramadhan, this food can be used as a  menu to break their fast for them. The nutrients  contained in the compote are very good and beneficial for our body. I  will share this material and how to make the compote so that all  steemian can try to make it. 

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making roasted pulp

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ingredients 

• 2 cups of white sticky rice
• 1/2 grains of coconut take the coconut milk
• 2 tbsp sugar
• 1 tablespoon salt
• banana leaf dilayukan on fire to weaken 

 Ways of making

1. Wash the sticky rice
2. Cook glutinous rice and coconut milk in a frying pan (I use a sticky griddle) to boil
3. Enter sugar and salt, stir, taste the coconut milk because the coconut reflects the taste of sticky rice. Add salt sugar if necessary.
4. Cook until the cooked sticky rice is perfect and pulsed. In this stage can be eaten actually, if I still continue to burn anymore.
5. Take sticky rice, wrap it in banana leaves, roll up to 2-3 layers. Compact. I make 10x5 cm in size.
6. Then baked until dry after it is ready to be enjoyed with the compote 

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making pumpkin compote 

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 balance materials:

• 2 pieces Banana kepok, yam, and pumpkin
•  100 gr Sugar / palm sugar (adjust to your taste)
•  2 tablespoons Sugar (clean)
•  1 grain (grab santanya) grate to 4 cups
•  2 pieces of pandan leaves
•  1 teaspoon Maize flour / starch
•  0.5 tsp fine clean salt
• 100 gr Tins 

 How:

1. Cook  the coconut milk with medium heat, add the pandanus leaf salt, cook  until cooked, but do not break, then melt the brown sugar with a little  water then cook until melted, also input the sugar prepared earlier,  stir until blended, then strain.
   
2. Combine the  filtered coconut milk and then cook again while stirring slowly. Steam  banana, sweet potato and pumpkin until cooked (Do not be too long so as  not soft) then lift and peel, then cut into chunks of your taste, then  input into coconut milk which has been mixed with sugar, cook it again with a small fire, also input the cans,
   
3. Liquid  corn starch / starch flour with a little water, (Use to soften the  taste of the sauce kolaknya) mix well and then input into the companion  that almost so, stir until rata.Setelah all is enough then turn off the  fire and lift the finished compote it, then serve on a plate or bowl that you have previously prepared.

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 good luck  

 thank you  

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