Ingredients with Measurements:
- 1 cup of Ichang flour
- 3 cups of water
- 1 can of coconut milk
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of lime juice
- 2 pandan leaves
Special equipment needed:
- Large pot
- Whisk
- Serving bowls
Step-by-step instructions:
1. In a large pot, bring 3 cups of water to a boil.
2. Slowly add in 1 cup of Ichang flour while whisking continuously to avoid lumps.
3. Reduce heat to low and continue to whisk for 10 minutes until the mixture thickens and becomes translucent.
4. Remove from heat and let it cool for a few minutes.
5. In a separate pot, heat 1 can of coconut milk over medium heat.
6. Add 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of lime juice, and 2 pandan leaves to the coconut milk.
7. Stir well and let it simmer for 5 minutes.
8. Remove the pandan leaves from the coconut milk.
9. Pour the coconut milk mixture over the Ichang papeda and stir well.
10. Serve hot in individual bowls.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water for Ichang papeda
- Medium heat for coconut milk
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Ichang flour can be substituted with cornstarch or tapioca flour.
- Pandan leaves can be substituted with vanilla extract.
Variations:
- Add sliced fruits such as mango or banana for a fruity twist.
- Add a pinch of cinnamon for a spicy flavor.
Tips and tricks:
- Whisk continuously while adding Ichang flour to avoid lumps.
- Adjust the amount of sugar and lime juice to your liking.
- Serve immediately to prevent the papeda from becoming too thick.
Storage instructions:
- Store leftover papeda and coconut milk separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the papeda and coconut milk separately in the microwave or on the stove.
Presentation ideas:
- Serve in individual bowls with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Sliced fruits
Pairings:
- Grilled fish or chicken
Suggested side dishes:
- Steamed vegetables
- Rice
Troubleshooting advice:
- If the papeda becomes too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to cook the Ichang papeda thoroughly to avoid any raw flour taste.
Food history:
- Ichang papeda is a traditional dish from Indonesia made from sago flour.
Flavor profiles:
- Creamy, sweet, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish or dessert.
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Region: Indonesian