Ingredients with Measurements:
- 1 cup red beans
- 6 cups water
- 1 cinnamon stick
- 3 cloves
- 1 pandan leaf
- 1/2 cup palm sugar
- 1/2 cup coconut milk
- Pinch of salt
Special equipment needed:
- Pot
- Blender
Step-by-step instructions:
1. Rinse the red beans and soak them in water for at least 2 hours.
2. Drain the water and put the red beans in a pot with 6 cups of water.
3. Add the cinnamon stick, cloves, and pandan leaf to the pot.
4. Bring the water to a boil and then reduce the heat to low.
5. Simmer the red beans for about 1 hour or until they are soft.
6. Remove the cinnamon stick, cloves, and pandan leaf from the pot.
7. Add the palm sugar, coconut milk, and salt to the pot.
8. Stir until the palm sugar is dissolved.
9. Let the mixture simmer for another 10 minutes.
10. Remove the pot from the heat and let it cool for a few minutes.
11. Transfer the mixture to a blender and blend until smooth.
12. Strain the mixture through a fine mesh sieve.
13. Serve the wedang kacang merah hot.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 6g
- Carbohydrates: 46g
- Protein: 5g
- Fiber: 6g
Substitutions for ingredients:
- You can use brown sugar instead of palm sugar.
- You can use regular milk instead of coconut milk.
Variations:
- You can add ginger to the pot for a spicy kick.
- You can add diced sweet potatoes or taro to the pot for a heartier soup.
Tips and tricks:
- Soaking the red beans beforehand will help them cook faster.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the amount of palm sugar to your liking.
Storage instructions:
- Store the wedang kacang merah in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the wedang kacang merah in a pot on low heat until heated through.
Presentation ideas:
- Serve the wedang kacang merah in a bowl with a spoon.
- Garnish with a sprinkle of cinnamon powder.
Garnishes:
- Cinnamon powder
Pairings:
- Serve with traditional Indonesian snacks such as onde-onde or kue putu.
Suggested side dishes:
- None
Troubleshooting advice:
- If the red beans are not soft enough, simmer them for a longer time.
- If the mixture is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to soak the red beans for at least 2 hours to ensure they are fully cooked.
Food history:
- Wedang kacang merah is a traditional Indonesian dessert soup made from red beans.
Flavor profiles:
- Sweet, nutty, and creamy.
Serving suggestions:
- Serve hot as a dessert or snack.
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Region: Indonesian