Ingredients with Measurements:
- 4 ears of fresh corn, kernels removed
- 1 cup coconut milk
- 1/2 cup water
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 pandan leaf (optional)
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium-sized pot, combine the corn kernels, coconut milk, water, sugar, salt, and pandan leaf (if using).
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer for 20-25 minutes, or until the corn is tender and the liquid has thickened slightly.
4. Remove the pandan leaf (if using) and discard.
5. Serve the jagung bose hot, garnished with additional coconut milk and/or toasted coconut flakes, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium-high heat to bring the mixture to a boil, then low heat to simmer.
Serving size:
- 4 servings
Nutritional information:
- Calories: 238
- Fat: 12g
- Carbohydrates: 33g
- Protein: 4g
- Fiber: 3g
- Sugar: 14g
Substitutions for ingredients:
- Fresh corn can be substituted with canned or frozen corn.
- Pandan leaf can be substituted with a small piece of cinnamon stick or a few drops of vanilla extract.
Variations:
- Add diced sweet potatoes or taro to the mixture for a heartier dish.
- Use brown sugar or honey instead of white sugar for a different flavor.
- Add a pinch of ground cinnamon or nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be sure to stir the mixture occasionally to prevent the corn from sticking to the bottom of the pot.
- If the mixture becomes too thick, add a little more water or coconut milk to thin it out.
- Toasted coconut flakes make a great garnish and add a nice crunch to the dish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the jagung bose in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the jagung bose in small bowls or cups.
- Garnish with a drizzle of coconut milk and/or toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Drizzle of coconut milk
Pairings:
- Serve with a side of fresh fruit, such as mango or pineapple.
Suggested side dishes:
- Grilled chicken or fish
- Steamed rice
Troubleshooting advice:
- If the mixture becomes too thick, add a little more water or coconut milk to thin it out.
- If the corn is not tender after 20-25 minutes, continue to simmer until it is.
Food safety advice:
- Be sure to use fresh, clean ingredients and wash your hands and cooking utensils thoroughly before preparing the dish.
Food history:
- Jagung bose is a traditional Indonesian dessert made with corn and coconut milk.
Flavor profiles:
- Sweet, creamy, and slightly nutty.
Serving suggestions:
- Serve the jagung bose as a dessert or a snack.
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Region: Indonesian