Make porridge Pomegranate Ala Indonesia (Bubur Delima)

Pomegranate slurry Ala Indonesia The Delicious

Pomegranate pulpred color slurry is extremely appetizing to eat. If you get bored with a dish that 's it, pomegranate pulp could be an alternative choice. Compared make compote, create recipes pomegranate pulp is arguably much easier. Pomegranate pulp raw material is not a pomegranate pulp, but small grains made ​​from yam flour. You can easily get at the grocery store cake, usually red, but there are also white. You are free to use whichever according to taste.

Indonesian Pomegranete Slurry (Bubur Delima)

Pomegranate Seeds Ingredients :

• 200 grams Bangkuang, peeled, washed and cut into small cubes
• 25 grams sugar
• ½ teaspoon salt
• 300 ml water
• 200 grams of tapioca flour Red dye to taste

Porridge Ingredients :

• 750 ml of water
• 200 grams sugar
• ½ teaspoon salt
• 2 pieces of pandan leaves, conclude

Coconut Milk Sauce :

• 200 ml thick coconut milk
• ½ teaspoon salt tef
• 2 pieces of pandan leaves, conclude
• 1Tablespoons sugar
• ½ teaspoon cornstarch, dissolved in a little water

How To Make :

1. Seed Pomegranate : Boil 300 ml of water with sugar and salt until boiling . Enter Bangkuang slices , cook for + 15 minutes . Remove and drain . Give red dye and averaged. Roll over tapioca flour until blended. Set aside.
2. The porridge : Boil 750 ml of water , 200 grams of sugar , pandanus leaf , and salt to a boil.
3. Enter the pomegranate seeds slowly into the boiling sugar water. Boil until cooked ( pomegranate seeds seem to float and transparent ) and sugar sauce thickens. 
4. Coconut milk sauce : Boil the coconut milk, sugar, salt and pandan leaves to a boil, stirring, stirring so as not to break the coconut milk. Pour the cornstarch solution, stir and cook until slightly thickened milk. Then lift.
5. Prepare a serving bowl, pour the pulp of pomegranate and give coconut milk sauce on it.
6. Serve while warm.

This dish is made to 5 servings. Estimated Nutrition :
1 Portion = 362 calories
Protein = 1.1 gram
Fat = 2.2 gram

Recipes How to Make The Delicious Wedang Angsle Typical of Indonesian

Warm Wedang Angsle Original From Indonesia Recipe

Wedang angsle is a typical drink from Malang, East Java, Indonesia. But these drinks are also commonly found for sale in Surabaya and Lumajang. At first, the soup wedang angsle made ​​only using pandanus leaves, vanilla, and coconut milk. Do not use ginger because they will change the flavor. For its contents, materials that can be used according to your taste. This drink is a trademark warm flavor of ginger. Wedang angsle very suitable to drink in cold weather because the properties to warm the body and the material contained therein natural and contain many nutrients. These drinks can be served in warm or cold with ice cubes mixing. For myself, I prefer to enjoy the warm served. Whatever you want served in warm or cold.

Delicious Wedang Angsle

Ingredients For Content Wedang Angsle :

• 100 grams of green beans, washed, soaked, boiled until soft but not too broken
• 5 pieces putu mayang
• 3 pieces of white bread, cut into small cubes
• 150 grams of pomegranate seeds
• 5 tablespoons sweetened condensed milk

Ingredients For Gravy :

• 1 liter of thin coconut milk
• 100 grams of ginger , crushed
• 2 pieces of pandan leaves, conclude
• 150 grams of brown sugar
• 50 grams sugar

How To Make Wedang Angsle :

1. Boil the coconut milk, ginger, brown sugar, pandan leaves, and sugar to a boil and out aroma
2. How to serve wedang angsle as follows : 

                          - Putu Mayang ( bottom )                   
                          - Bread ( second tier )
                          - Green beans boiled ( third tier )
                          - Pomegranate seeds ( fourth tier )
                          - Ginger gravy coconut milk ( ply to five )
                          - Sweetened condensed milk ( top )
      3. Serve in warm.

Now, you can try to make homemade warm wedang angsle based recipe above. May be useful for you all.