Ingredients with Measurements:
- 2 cups of muluni (sago pearls)
- 4 cups of water
- 1 cup of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1/2 papaya, peeled and diced
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the muluni in cold water and drain.
2. In a pot, bring the water to a boil and add the muluni.
3. Cook the muluni for 10-15 minutes or until they become translucent.
4. Drain the muluni and rinse them in cold water.
5. In the same pot, add the coconut milk, sugar, and salt.
6. Stir until the sugar dissolves and bring the mixture to a boil.
7. Add the muluni and diced papaya to the pot and stir.
8. Reduce the heat to low and let the mixture simmer for 5-10 minutes.
9. Turn off the heat and let the mixture cool.
10. Serve the gelu di muluni with papaya chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Room temperature or chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 310
- Fat: 10g
- Carbohydrates: 54g
- Protein: 2g
- Fiber: 1g
Substitutions for ingredients:
- You can use any other type of fruit instead of papaya, such as mango or pineapple.
- You can use brown sugar instead of white sugar.
- You can use almond milk or soy milk instead of coconut milk.
Variations:
- You can add vanilla extract or pandan leaves for additional flavor.
- You can add tapioca pearls or fruit jelly for texture.
Tips and tricks:
- Rinse the muluni in cold water to remove any excess starch.
- Cook the muluni until they become translucent, but not mushy.
- Let the mixture cool before serving to allow the flavors to meld.
Storage instructions:
- Store the gelu di muluni with papaya in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the gelu di muluni with papaya chilled.
Presentation ideas:
- Serve the gelu di muluni with papaya in a clear glass or bowl to showcase the colorful layers.
Garnishes:
- Garnish with fresh mint leaves or toasted coconut flakes.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Serve with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk.
- If the mixture is too thin, add more muluni.
Food safety advice:
- Make sure to rinse the muluni thoroughly before cooking.
- Store the gelu di muluni with papaya in the refrigerator to prevent spoilage.
Food history:
- Gelu di muluni is a traditional dessert from the island of Sumba in Indonesia.
Flavor profiles:
- Sweet, creamy, and fruity.
Serving suggestions:
- Serve the gelu di muluni with papaya as a refreshing dessert after a spicy meal.
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