Ingredients with Measurements:
- 2 cups of dadiah (traditional Indonesian fermented milk)
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 ripe mango, peeled and diced
- 1/4 cup of shredded coconut
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium-sized saucepan, combine the dadiah, coconut milk, sugar, and salt. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is heated through.
2. Remove the saucepan from the heat and let it cool to room temperature.
3. Once the mixture has cooled, stir in the diced mango.
4. Divide the dadiah mixture into four serving bowls.
5. In a small skillet, toast the shredded coconut over medium heat until golden brown.
6. Sprinkle the toasted coconut over the top of each serving of dadiah.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 10g
- Total carbohydrates: 38g
- Protein: 5g
Substitutions for ingredients:
- If dadiah is not available, you can substitute with plain yogurt.
- If mango is not available, you can substitute with any other ripe fruit such as papaya or pineapple.
- If shredded coconut is not available, you can substitute with chopped nuts such as almonds or cashews.
Variations:
- You can add other tropical fruits such as banana or passionfruit to the dadiah mixture.
- You can also add a pinch of cinnamon or cardamom for extra flavor.
Tips and tricks:
- Make sure to stir the dadiah mixture constantly while cooking to prevent it from curdling.
- You can adjust the amount of sugar to your liking.
- If you prefer a smoother texture, you can blend the dadiah mixture in a blender before adding the mango.
Storage instructions:
- Store any leftover dadiah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Dadiah is best served chilled, but you can reheat it gently in a saucepan over low heat if desired.
Presentation ideas:
- Serve the dadiah in small glass bowls or jars for a pretty presentation.
Garnishes:
- Garnish with additional diced mango or shredded coconut if desired.
Pairings:
- Dadiah with coconut and mango pairs well with a cup of hot tea or coffee.
Suggested side dishes:
- This recipe is a dessert and can be enjoyed on its own.
Troubleshooting advice:
- If the dadiah mixture curdles while cooking, remove it from the heat and whisk vigorously until it becomes smooth again.
Food safety advice:
- Make sure to use fresh, ripe fruit and store any leftovers in the refrigerator.
Food history:
- Dadiah is a traditional Indonesian fermented milk that has been consumed for centuries.
Flavor profiles:
- This recipe has a sweet and tangy flavor from the dadiah and mango, with a creamy coconut undertone.
Serving suggestions:
- Serve the dadiah as a refreshing dessert after a spicy Indonesian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian