Ingredients with Measurements:
- 1 liter of fresh Dadiah (fermented buffalo milk)
- 1 cup of coconut milk
- 1/2 cup of sago pearls
- 1/2 cup of palm sugar
- 1/4 teaspoon of salt
- 1 pandan leaf (optional)
Special equipment needed:
- Medium-sized pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a medium-sized pot, bring 2 cups of water to a boil.
3. Add the sago pearls and cook for 10-15 minutes or until they are translucent.
4. Drain the sago pearls and rinse them in cold water. Set aside.
5. In the same pot, heat the Dadiah over medium heat.
6. Add the coconut milk, palm sugar, salt, and pandan leaf (if using).
7. Stir the mixture until the palm sugar is dissolved and the ingredients are well combined.
8. Remove the pandan leaf from the pot.
9. Add the cooked sago pearls to the pot and stir gently.
10. Cook for another 5 minutes or until the sago pearls are heated through.
11. Remove from heat and let it cool for a few minutes.
12. Serve the Dadiah with Coconut and Sago Pearls warm or chilled.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 7g
Cholesterol: 5mg
Sodium: 150mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugar: 25g
Protein: 5g
Substitutions for ingredients:
- You can use regular milk instead of Dadiah, but the flavor will be different.
- Brown sugar can be used instead of palm sugar.
- You can use tapioca pearls instead of sago pearls.
Variations:
- You can add sliced bananas or mangoes to the mixture for added sweetness and flavor.
- You can add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be careful not to overcook the sago pearls, or they will become mushy.
- Stir the mixture gently to avoid breaking the sago pearls.
- You can adjust the sweetness by adding more or less palm sugar.
Storage instructions:
- Store the leftover Dadiah with Coconut and Sago Pearls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, gently warm the mixture in a pot over low heat until heated through.
Presentation ideas:
- Serve the Dadiah with Coconut and Sago Pearls in small bowls or cups.
- Garnish with a sprinkle of toasted coconut flakes or chopped nuts.
Garnishes:
- Toasted coconut flakes
- Chopped nuts (such as peanuts or cashews)
Pairings:
- This dish pairs well with spicy or savory dishes, such as curry or grilled meats.
Suggested side dishes:
- Fresh fruit (such as sliced mangoes or papayas)
- Steamed rice
Troubleshooting advice:
- If the mixture is too thick, add a little more coconut milk or water to thin it out.
- If the mixture is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the sago pearls thoroughly to avoid any digestive issues.
Food history:
- Dadiah is a traditional fermented buffalo milk product from West Sumatra, Indonesia.
Flavor profiles:
- Creamy, tangy, sweet, and slightly chewy.
Serving suggestions:
- Serve the Dadiah with Coconut and Sago Pearls as a dessert or snack.
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Region: Indonesian