Typical recipes Dawet Grandul Ketan Blitar

The opportunity today let's discuss about the recipe Dawet Grandul Ketan Typical in world cuisines

Candil materials:

     100 gr glutinous rice flour
     1/2 tsp water whiting
     75 ml of water
     500 ml of water to boil
     100 grams of brown sugar
     1/2 tsp salt
     2 pandan leaves lbr
     2 tbsp rice flour dissolved in 2 tablespoons water, for thickening

Black rice porridge:

     100 gr glutinous rice, soaked 1 hour

     100 grams sugar

     1 pandan leaf lbr

     2500 ml of water

     1/4 tsp salt

     1 teaspoon rice flour + 1 tsp water, dissolve to a thickening

Porridge marrow:

     150 g of rice flour

     750 ml thick coconut milk

     2 pandan leaves lbr

     1/2 tsp salt

complement:

     200 gr dawet

     shaved ice to taste

Coconut milk:

     400 ml thick coconut milk

     3 pandan leaves lbr

     1/2 tsp salt

Brown sugar syrup:

     200 grams of brown sugar, fine comb

     2 pandan leaves lbr

     200 ml of water

How to make:

•      Candil: knead glutinous rice flour, water whiting, and water until smooth. Form of a marble balls.
•      Boil water, brown sugar, and salt until dissolved. Filter. Bring to a boil again. Add pandan leaves  and balls. Cook until soft and floating.
•      Thicken with rice flour solution. Cook until bubbling.
•      Black rice porridge: boiled glutinous rice, sugar, pandan leaves, water, and salt until tender and cooked through. Thicken with rice flour solution. Cook until bubbling.
•      Marrow pulp: dissolved rice flour and some milk. Boil remaining coconut milk, pandan leaves, salt and rice flour solution. Cook until bubbling.
•      Coconut milk: boiled coconut milk, pandan leaves, and salt, stirring until boiling.
•      Brown sugar syrup: boil sugar, pandan leaves and water, stirring until sugar dissolves. Filter.
•      Serve porridge Candil, black rice, and the marrow with supplementary watering coconut milk, brown sugar and syrup