Lets Make The Suji Ayu Slurry (Bubur Suji Ayu)

The Delicious Suji Ayu Slurry

So many Indonesian traditional porridge recipes that you can try, one of which is a recipe how to make this Suji Ayu Porridge. From the name pretty certainly makes you curious is not it? Perhaps you think this porridge is Suji Ayu like? So, Suji Ayu Porridge is a porridge made ​​of tapioca flour and potatoes are mashed and then given the natural dyes used suji leaves, leaf suji is pandan leaves are often used as natural food colorants, suji leaf green and has a distinctive scent. Suji Ayu Slurry has a similar appearance to the ice cendol/ice dawet ayu. Here's a recipe to make.

Indonesia Suji Ayu Slurry (Bubur Suji Ayu)

Ingredients :

• 300 grams of potatoes, peeled, steam ,and puree
• 200 grams of tapioca flour ½ teaspoon salt
• 150 ml of suji (pandan) water
• 500 ml coconut milk
• 3 pieces of pandan leaves, conclude
• ½ teaspoon salt
• 50 grams sugar

Syrup of palm sugar :

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

How to make :

1. Mix the potato, tapioca flour, salt, and leaf suji be one into the basin. Stir while diuleni until smooth, elongated dough forms. Set aside.
2. Boil the coconut milk, pandan leaves, salt, and sugar while stirred until boiling. Enter a thick batter that has been set up, cook until floats and mature. Lift.
3. The syrup of palm sugar : Boil water, brown sugar, granulated sugar, salt and pandan leaves until sugar dissolves and thickens. Lift, then strain.
4. Prepare a serving bowl, put the porridge. Pour the syrup of palm sugar sauce on it.
5. Serve while warm .

The dish is made for 5 Servings. Nutritional content as follows :
1 Portion : 470 calories
Protein : 2.6 grams
Fat : 5.4 grams