How to Cook West Sumatera Kampiun Porridge Recipe
"West Sumatera kampiun porridge recipeWest Sumatera kampiun porridge recipeIngredients: MARROW PORRIDGE:BLACK STICKY RICE PORRIDGE:GREEN BEAN PORRIDGE"
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West Sumatera kampiun porridge recipe
Dalgano Recipes - This typical Minang porridge is often found during Ramadan. Combining the delicacy of marrow porridge, green bean porridge, black sticky rice porridge, candil porridge, and banana compote, this porridge is even more special.
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| Kampiun Porridge |
Ingredients:
MARROW PORRIDGE:
- Rice flour - 75 grams
- Medium coconut milk - 750 ml
- Pandan leaves, torn and tied - 2 pieces
- Salt -2 teaspoons
BLACK STICKY RICE PORRIDGE:
- Black sticky rice soaked 3 hours - 100 grams
- Water - 1 liter
- Pandan leaves, torn and tied - 2 pieces
- Salt - 2 teaspoons
- Cinnamon - 3 cm
- Sugar - 75 grams
GREEN BEAN PORRIDGE:
- Green beans soaked 3 hours - 150 grams
- Pandan leaves, - 4 pieces
- Thick coconut milk - 500 ml
- Ginger, -2 grains
- Salt - 3 teaspoons
- Brown sugar - 400 grams
- Water - 2.50 liters
CANDIL COLLECTION:
- Glutinous flour - 240 grams
- Tapioca flour - 2 tablespoons
- Salt - 3 teaspoons
- Warm water - 200 ml
- Brown sugar - 300 grams
- Pandan leaves, - 4 pieces
- Water - 1000 ml
- Food coloring (red and green)
Banana compote:
- Kepok bananas - 8 pieces
- Brown Sugar - 300 grams
- Water - 1000 ml
- Medium coconut milk - 200 ml
- Pandan leaves, - 4 pieces
- Salt - 3 teaspoons
- Cinnamon - 6 cm
Steps to cook champagne porridge.
The first. HOW TO MAKE MARROW PORRIDGE:
- prepare a container, mix rice flour and 500 ml of liquid coconut milk. then stir until smooth then set aside.
- Put in a saucepan, then mix the remaining 1000 ml of coconut milk, pandan leaves, and salt. Boil until boiling.
- Then Enter the rice flour mixture into the pan, while continuing to stir until blended so that there are no lumps. then Cook until the porridge is thick and bubbly. then Lift.
The second HOW TO MAKE BLACK Glutinous Porridge:
- prepare a pot then boil the glutinous rice together with boiling water until the glutinous rice is broken and soft.
- Then Put the cinnamon, pandan leaves, sugar, and salt into the saucepan. then continue to cook until it becomes porridge. Add water if necessary and feel the sticky rice is not soft. Then remove and set aside.
The third HOW TO MAKE GREEN BEAN porridge:
- Prepare a pot, boil the green beans with 2 liters of water until the beans are cooked.
- and boil brown sugar and 500 ml of water until the sugar dissolves. then lift and strain.
- then Enter the ginger, pandan leaves, and salt. then stir and cook until boiling.
- then pour thick coconut milk, bring to a boil again while stirring so that the coconut milk does not break. then lift and set aside.
The fourth HOW TO MAKE CANDIL compote:
- Prepare a container, then the glutinous rice flour, tapioca flour, and salt enter into the container then stir until smooth.
- then pour warm water little by a little while stirring until smooth.
- Divide the dough into 4 parts. Add 2 parts green coloring, 2 parts red coloring, and 2 parts without coloring. Round shape-like. then set aside.
- then cook the brown sugar, pandan leaves, and water. and let it boil and the sugar dissolves. then remove and strain. Then bring the filter to a boil again.
- Enter the candle circle that was made earlier into it. Then cook and let it float. then lift and set aside.
The fifth HOW TO MAKE BANANA compote:
- Boil brown sugar and water. Then let it boil until the water and sugar are dissolved. then lift and strain.
- then Put the pandan leaves and cinnamon into the pot then bring to a boil again.
- Pour coconut milk then boil and bring to a boil again.
- Lastly, add the banana slices and salt. Then cook for a while and set aside
The sixth presentation:
- prepare serving containers and bowls.
- then pour each compote and porridge to taste into the container.
- champagne porridge is Ready to serve.