Ingredients with Measurements:
- 1 cup of sago pearls
- 1 cup of water
- 1 cup of palm sugar
- 1 cup of coconut milk
- 1 cup of soursop fruit (sliced)
- 2 pandan leaves
- 1 teaspoon of salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- Pot
- Ladle
- Strainer
Step-by-step instructions:
1. Boil the sago pearls in a pot of water until they become translucent. Strain and set aside.
2. In a separate pot, add water, palm sugar, and pandan leaves. Bring to a boil until the sugar dissolves.
3. Add the sliced soursop fruit and cook for 5 minutes.
4. Add the coconut milk, salt, and vanilla extract. Stir well.
5. Add the boiled sago pearls and cook for another 5 minutes.
6. Remove the pandan leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 50g
Protein: 2g
Substitutions for ingredients:
- Soursop fruit can be substituted with other tropical fruits such as mango or pineapple.
- Palm sugar can be substituted with brown sugar.
Variations:
- Add some ginger to the recipe for a spicy kick.
- Add some lemongrass for a refreshing flavor.
Tips and tricks:
- Soak the sago pearls in water for 30 minutes before boiling to prevent them from sticking together.
- Stir the pot constantly to prevent the coconut milk from curdling.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a clear glass mug to show off the colorful ingredients.
Garnishes:
Sprinkle some chopped nuts or grated coconut on top.
Pairings:
Serve with some traditional Indonesian snacks such as fried bananas or cassava chips.
Suggested side dishes:
None needed.
Troubleshooting advice:
If the coconut milk curdles, add a little bit of cornstarch to thicken the mixture.
Food safety advice:
Make sure to wash all fruits and vegetables before using them in the recipe.
Food history:
Wedang Ronde Sirsak is a traditional Indonesian dessert that originated in Java. It is often served during special occasions such as weddings and religious ceremonies.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve hot as a dessert or a snack.
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Region: Indonesian