Ingredients with Measurements:
- 1 liter of fresh milk
- 1 tablespoon of plain yogurt
- 1/2 cup of grated coconut
- 3 pandan leaves
- 1/4 cup of brown sugar
- 1/4 teaspoon of salt
Special equipment needed:
- A large pot
- A cheesecloth or a fine-mesh strainer
- A mixing bowl
- A whisk or a spoon
- A serving bowl or individual cups
Step-by-step instructions:
1. In a large pot, heat the fresh milk over medium heat until it reaches 85°C. Stir occasionally to prevent the milk from burning.
2. Remove the pot from the heat and let it cool down to 40°C.
3. Add the plain yogurt to the milk and whisk until well combined.
4. Cover the pot with a lid and let it sit in a warm place for 8-12 hours, or until the milk has thickened and turned into yogurt.
5. Once the yogurt is ready, place a cheesecloth or a fine-mesh strainer over a mixing bowl and pour the yogurt into it. Let it strain for 2-3 hours, or until the excess liquid has drained out.
6. In a separate pan, toast the grated coconut over medium heat until it turns golden brown. Set aside.
7. Tie the pandan leaves into a knot and add them to the yogurt. Mix well.
8. Add the brown sugar and salt to the yogurt and mix until the sugar has dissolved.
9. Add the toasted coconut to the yogurt and mix well.
10. Remove the pandan leaves from the yogurt and discard them.
11. Transfer the dadiah to a serving bowl or individual cups and chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Straining time: 2-3 hours
- Chilling time: 30 minutes
Temperature:
- Milk should be heated to 85°C
- Yogurt should be left to sit in a warm place
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 180 per serving
- Fat: 8g
- Carbohydrates: 20g
- Protein: 8g
Substitutions for ingredients:
- Fresh milk can be substituted with any type of milk, such as almond milk or soy milk.
- Plain yogurt can be substituted with any type of yogurt, such as Greek yogurt or coconut yogurt.
- Brown sugar can be substituted with any type of sweetener, such as honey or maple syrup.
Variations:
- Add diced fruits, such as mango or pineapple, to the dadiah for a fruity twist.
- Substitute the pandan leaves with vanilla extract for a different flavor.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Make sure the milk is heated slowly and stirred occasionally to prevent it from burning.
- Use a thermometer to check the temperature of the milk and yogurt.
- If the yogurt does not thicken after 12 hours, add more plain yogurt and let it sit for another 4-6 hours.
- Toast the coconut over low heat to prevent it from burning.
Storage instructions:
- Store the dadiah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Dadiah is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the dadiah in individual cups or bowls.
- Garnish with toasted coconut flakes or fresh fruit.
Pairings:
- Dadiah pairs well with Indonesian snacks, such as kue lapis or onde-onde.
Suggested side dishes:
- Serve dadiah as a dessert after a meal.
Troubleshooting advice:
- If the yogurt does not thicken after 12 hours, add more plain yogurt and let it sit for another 4-6 hours.
- If the dadiah is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to use clean utensils and equipment when making the dadiah.
- Store the dadiah in the refrigerator to prevent bacterial growth.
Food history:
- Dadiah is a traditional Indonesian yogurt made from fresh milk and plain yogurt.
Flavor profiles:
- Dadiah has a tangy and creamy flavor, with a hint of sweetness from the brown sugar.
Serving suggestions:
- Serve dadiah as a dessert after a meal.
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Region: Indonesian