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Candil Pelangi
MAIN COURSE

Ingredients used:

Santan Kelapa Siap Pakai 1000 ml

Candil Pelangi

Sous Chef

Candil is generally made from sago flour or tapioca, but some are made by mixing the flour with sweet potato so that it has a better taste. Combined with warm sauce, generally using coconut milk to make it taste more delicious, this dish is a favorite especially when breaking the fast.

Serving portion :   4 portions
Ready in :   1 hour

Ingredients:

Basic dough:
42 gram Steamed white sweet potato
8 gram Sago
5 gram Flour Hunkwee
8 gram Color juice *
Orange mixture:
50 gram Steamed yams
8 gram Sago
5 gram Flour Hunkwee
Purple dough:
50 gram Steamed Purple Sweet Potato
8 gram Sago
5 gram Flour Hunkwee
Red juice:
Squeeze dragon fruit water
Green juice:
Cooked of pandan leaves (80 gr of pandan leaves + 20 g of suji leaves + 100 g of water blended, take
Coconut milk base / coconut sauce:
150 ml Santan kelapa KARA
200 grams Coconut Water
3 pieces Pandan leaf (tied together)
1 gram Salt
50 grams Sugar
3 gram Sago
Optional Shaved Coconut Meat

Basic dough:
  1. Mix steamed yams (purple / yellow), sago, and even hunkwee flour
  2. Mix water (if needed) until the mixture can be rolled. Rolled up the dough or according to taste
  3. Heat a pan of water. If it has boiled, set a small medium heat, and put the candil dough that has been rolled up small
  4. If the candil has begun to float, let stand 1-2 minutes then lift
Coconut milk base / coconut sauce:
  1. Mixed KARA coconut milk, coconut water and sago, stir evenly
  2. Then add bunch of pandan leaf, salt and sugar
  3. Cooked over low heat
  4. Add shaved coconut meat (optional)

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