Ingredients with Measurements:
- 2 cups of fresh dadiah (fermented buffalo milk)
- 1 cup of grated coconut
- 1/2 cup of dark chocolate chips
- 1/4 cup of honey
- 1/4 teaspoon of sea salt
Special equipment needed:
- Medium-sized saucepan
- Mixing bowl
- Whisk
- Serving bowls
Step-by-step instructions:
1. In a medium-sized saucepan, heat the dadiah over medium heat until it starts to simmer.
2. Add the grated coconut, honey, and sea salt to the saucepan and mix well.
3. Continue to cook the mixture for 10-15 minutes, stirring occasionally, until the coconut is soft and the mixture has thickened.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Add the dark chocolate chips to the saucepan and stir until the chocolate has melted and is well combined.
6. Pour the dadiah mixture into serving bowls and let it cool to room temperature.
7. Once cooled, place the bowls in the refrigerator for at least 30 minutes to chill.
8. Serve the dadiah with coconut and chocolate chilled.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
Chilling time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 240
Total fat: 14g
Saturated fat: 10g
Cholesterol: 10mg
Sodium: 160mg
Total carbohydrates: 28g
Dietary fiber: 3g
Total sugars: 23g
Protein: 5g
Substitutions for ingredients:
- Instead of dark chocolate chips, you can use milk chocolate chips or chopped chocolate.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- Add chopped nuts, such as almonds or pecans, for extra crunch.
- Top the dadiah with fresh fruit, such as strawberries or raspberries.
- Add a pinch of cinnamon or nutmeg for extra flavor.
Tips and tricks:
- Make sure to stir the dadiah mixture frequently to prevent it from sticking to the bottom of the saucepan.
- If the dadiah mixture is too thick, you can add a splash of milk to thin it out.
- You can make this recipe ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store the dadiah with coconut and chocolate in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the dadiah with coconut and chocolate in small glass bowls or jars for an elegant presentation.
Garnishes:
Garnish the dadiah with coconut and chocolate with a sprinkle of shredded coconut or a drizzle of melted chocolate.
Pairings:
This recipe pairs well with fresh fruit, such as berries or sliced bananas.
Suggested side dishes:
This recipe can be served as a dessert or a snack on its own.
Troubleshooting advice:
- If the dadiah mixture is too thin, you can cook it for a few more minutes to thicken it up.
- If the dadiah mixture is too thick, you can add a splash of milk to thin it out.
Food safety advice:
Make sure to use fresh dadiah and store it in the refrigerator until ready to use.
Food history:
Dadiah is a traditional fermented buffalo milk product from West Sumatra, Indonesia.
Flavor profiles:
This recipe has a creamy and tangy flavor from the dadiah, a sweet and nutty flavor from the coconut, and a rich and chocolatey flavor from the dark chocolate.
Serving suggestions:
Serve the dadiah with coconut and chocolate as a dessert or a snack.
Related Categories
Cooking Method: N/A
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Region: Indonesian
Taste: Sweet, Rich, Coconutty, Chocolatey