Ingredients with Measurements:
- 1 cup of muluni (dried cassava)
- 1 can of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 2 ripe bananas, sliced
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Rinse the muluni in cold water and soak it in water for at least 2 hours or overnight.
2. Drain the water and put the muluni in a large pot with 4 cups of water.
3. Bring the water to a boil and then reduce the heat to low. Let it simmer for 1 hour or until the muluni is soft.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or food processor, blend the muluni until it becomes a smooth paste.
6. Return the pot to the stove and add the coconut milk, sugar, and salt. Stir until the sugar is dissolved.
7. Add the muluni paste to the pot and stir until it is well combined with the coconut milk mixture.
8. Cook the mixture over medium heat, stirring constantly, until it thickens and becomes gelatinous.
9. Remove the pot from the heat and let it cool for a few minutes.
10. Pour the mixture into a serving dish and let it cool to room temperature.
11. Arrange the sliced bananas on top of the gelu di muluni.
12. Serve and enjoy!
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 1 hour
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 55g
Protein: 3g
Sodium: 150mg
Sugar: 35g
Substitutions for ingredients:
- Muluni can be substituted with tapioca pearls or sago pearls.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add pandan leaves or vanilla extract for additional flavor.
- Top with shredded coconut or chopped nuts for texture.
Tips and tricks:
- Soaking the muluni overnight will make it easier to cook and blend.
- Stir the mixture constantly to prevent it from burning.
- If the mixture is too thick, add more coconut milk or water.
Storage instructions:
Store the gelu di muluni in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gelu di muluni in the microwave or on the stove over low heat.
Presentation ideas:
Serve the gelu di muluni in a clear glass dish to showcase its texture and color.
Garnishes:
Top with sliced bananas, shredded coconut, or chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a side of steamed vegetables.
Troubleshooting advice:
- If the mixture is too thin, cook it for a few more minutes until it thickens.
- If the mixture is too thick, add more coconut milk or water.
Food safety advice:
Make sure to soak the muluni in water before cooking to remove any dirt or debris.
Food history:
Gelu di muluni is a traditional dessert from the island of Ambon in Indonesia.
Flavor profiles:
Creamy, sweet, and slightly nutty.
Serving suggestions:
Serve as a dessert or snack.
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