Ingredients with Measurements:
- 1 cup of coconut milk
- 1/2 cup of water
- 1/4 cup of palm sugar
- 1/4 cup of peanuts, roasted and crushed
- 1/4 cup of mung bean, boiled
- 1/4 cup of cassava, boiled and diced
- 1/4 cup of sweet potato, boiled and diced
- 1/4 cup of jackfruit, diced
- 1/4 cup of bread, cubed
- 1/4 cup of tapioca pearls, cooked
- 1/4 tsp of salt
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, heat the coconut milk and water over medium heat.
2. Add the palm sugar and salt, and stir until dissolved.
3. Add the peanuts, mung bean, cassava, sweet potato, and jackfruit. Stir well.
4. Add the bread and tapioca pearls. Stir well.
5. Cook for 5-7 minutes until everything is heated through.
6. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Palm sugar can be substituted with brown sugar or honey.
- Peanuts can be substituted with cashews or almonds.
- Mung bean can be substituted with red bean or black bean.
- Cassava can be substituted with taro or yam.
- Sweet potato can be substituted with pumpkin or butternut squash.
- Jackfruit can be substituted with mango or papaya.
- Bread can be substituted with sponge cake or pound cake.
- Tapioca pearls can be substituted with sago or chia seeds.
Variations:
- Add pandan leaves for extra flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add more or less sugar to adjust the sweetness level.
- Add more or less water to adjust the consistency.
Tips and tricks:
- Roast the peanuts in advance for extra crunchiness.
- Boil the mung bean, cassava, and sweet potato until tender but not mushy.
- Dice the jackfruit into small pieces for easier eating.
- Cook the tapioca pearls until they are translucent and soft.
Storage instructions:
- Store any leftover coconut milk sekoteng in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the coconut milk sekoteng in a pot over low heat until heated through.
Presentation ideas:
- Serve the coconut milk sekoteng in bowls or cups.
- Garnish with additional roasted peanuts or shredded coconut.
Garnishes:
- Roasted peanuts
- Shredded coconut
Pairings:
- None
Suggested side dishes:
- None
Troubleshooting advice:
- If the coconut milk sekoteng is too thick, add more water to thin it out.
- If the coconut milk sekoteng is too sweet, add more water and salt to balance it out.
Food safety advice:
- Make sure all ingredients are cooked properly before adding them to the coconut milk.
- Store any leftover coconut milk sekoteng in the refrigerator and consume within 2 days.
Food history:
- Sekoteng is a traditional Indonesian dessert that is typically served during the cold season. It is made with a variety of ingredients, including peanuts, mung bean, cassava, sweet potato, and bread, all cooked in a sweet and spicy broth.
Flavor profiles:
- Sweet, nutty, and slightly spicy.
Serving suggestions:
- Serve the coconut milk sekoteng as a warm dessert or snack.
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Region: Indonesian