![Candil Pelangi](img/recipes/Candil_pelangi1.jpg)
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 |
Masterchef
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