Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup water
- 1/4 cup grated coconut
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 can (13.5 oz) coconut milk
- 1 pandan leaf (optional)
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Small saucepan
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, water, grated coconut, sugar, and salt. Mix well until a dough forms.
2. Divide the dough into small balls, about 1 inch in diameter.
3. In a steamer, steam the dough balls for 10-15 minutes until cooked through.
4. In a small saucepan, heat the coconut milk and pandan leaf (if using) over medium heat until it comes to a simmer.
5. Add the cooked dough balls to the coconut milk mixture and let it simmer for 5 minutes.
6. Remove from heat and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Simmering temperature: 80°C (176°F)
Serving size:
This recipe makes about 20 coconut milk pentol balls, serving size can vary based on preference.
Nutritional information:
Calories per serving: 90
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 75mg
Total carbohydrates: 11g
Dietary fiber: 1g
Total sugars: 5g
Protein: 1g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Grated coconut can be substituted with coconut flakes or coconut cream.
- Pandan leaf can be substituted with vanilla extract or omitted.
Variations:
- Add sliced bananas or sweet potatoes to the coconut milk mixture for added flavor and texture.
- Roll the cooked dough balls in sesame seeds or coconut flakes for added crunch.
Tips and tricks:
- Make sure the dough is not too dry or too wet, adjust with more water or flour as needed.
- Use freshly grated coconut for better flavor.
- To prevent the dough balls from sticking together, dust them with a little bit of flour before steaming.
Storage instructions:
Store leftover coconut milk pentol in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the coconut milk pentol in the microwave or on the stovetop until warm.
Presentation ideas:
Serve the coconut milk pentol in a bowl with the coconut milk mixture poured over it.
Garnishes:
Garnish with a sprinkle of grated coconut or sesame seeds.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy as a dessert or snack on its own.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water at a time until it forms a dough.
- If the dough is too wet, add a little bit of flour at a time until it forms a dough.
Food safety advice:
Make sure to cook the dough balls thoroughly before adding them to the coconut milk mixture.
Food history:
Coconut milk pentol is a traditional Indonesian dessert made from glutinous rice flour and coconut milk.
Flavor profiles:
Coconut milk pentol has a sweet and creamy flavor with a chewy texture.
Serving suggestions:
Serve warm or chilled as a dessert or snack.
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Region: Indonesian