Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1 cup coconut milk
- 1 cup red sugar
- 1/2 tsp salt
- Pandan leaves (optional)
Special equipment needed:
- Blender or food processor
- Pot
Step-by-step instructions:
1. Rinse the glutinous rice and soak it in water for at least 2 hours.
2. Drain the rice and blend it with 1 cup of water until it becomes a smooth paste.
3. In a pot, bring 3 cups of water to a boil.
4. Add the rice paste to the boiling water and stir continuously until it thickens.
5. Add the coconut milk, red sugar, salt, and pandan leaves (if using) to the pot and stir until the sugar dissolves.
6. Reduce the heat to low and let the jenang simmer for 15-20 minutes, stirring occasionally.
7. Remove the pandan leaves and let the jenang cool before serving.
- Time:
Preparation time: 2 hours (soaking time for the glutinous rice)
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 300
- Fat: 10g
- Carbohydrates: 50g
- Protein: 3g
- Sodium: 200mg
- Sugar: 20g
Substitutions for ingredients:
- Regular sugar can be used instead of red sugar, but it will change the color and flavor of the jenang.
- If pandan leaves are not available, vanilla extract can be used as a substitute.
Variations:
- Jenang can be made with different types of rice, such as black glutinous rice or regular white rice.
- Other flavors can be added, such as pandan or vanilla.
Tips and tricks:
- Stir the jenang frequently to prevent it from sticking to the bottom of the pot.
- If the jenang is too thick, add more water or coconut milk to thin it out.
Storage instructions:
- Jenang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, add a little water or coconut milk to the jenang and heat it up on the stove or in the microwave.
Presentation ideas:
- Serve the jenang in small bowls or cups.
- Garnish with shredded coconut or sliced fruit.
Pairings:
- Jenang can be served as a dessert or a snack.
- It pairs well with tea or coffee.
Suggested side dishes:
- Jenang can be served on its own or with other Indonesian desserts, such as klepon or onde-onde.
Troubleshooting advice:
- If the jenang is too thin, let it simmer for a few more minutes to thicken.
- If the jenang is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to use clean utensils and cookware when making jenang.
- Store leftover jenang in the refrigerator and consume within 3 days.
Food history:
- Jenang is a traditional Indonesian dessert that has been enjoyed for centuries.
Flavor profiles:
- Jenang has a sweet and creamy flavor, with hints of coconut and red sugar.
Serving suggestions:
- Serve jenang as a dessert or a snack.
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Region: Indonesian