Add Excitement with This Candil Recipe
Has anyone not experienced the joy of candil porridge? This traditional dish has long been a favorite for many, especially during iftar or when craving something sweet and filling. If you’re tired of the same old candil recipe, let’s try this version! Here, you can transform this classic dish into something more exciting by adding a splash of red. Interested in giving it a try? Check out this fun inspiration below! As the name suggests, candil porridge is made from glutinous rice flour as one of the main ingredients. Traditionally, the glutinous rice dough is shaped into small round balls and cooked in thick palm sugar syrup. It is then topped with savory coconut milk sauce to balance the sweetness. While it’s always served this way for generations, it doesn’t mean you can’t add new elements to the traditional candil recipe! The easiest way is to add natural food coloring to the glutinous rice dough to make the balls colorful. For example, you can add pandan juice for green, purple yam for purple, or pumpkin for orange. Not only do these ingredients enhance the visuals, but they also add nutrients to your dish. For this candil porridge recipe, we’re using beetroot to create bright red candil balls. And for those reducing sugar and coconut milk usage, don’t worry. Here, we’re also making an easy but delicious creamy sauce to accompany the candil balls. The secret is FiberCreme, which is as creamy as coconut milk but higher in fiber, lower in sugar, and contains 0mg cholesterol. So, this candil porridge recipe is perfect for those of you mindful of a healthy diet. Ready to give your own candil balls a coorful twist? Let’s do so with the candil porridge recipe below!
Bahan
Candil Ingredients
- 30 gr FiberCreme
- 50 gr Beetroot + 20 ml Water
- 200 gr Glutinous Rice Flour
- 50 gr Rice Flour
- 70 ml Hot Water
Sugar Mixture
- 30 gr Sugar
- 2 leaves Pandan
Creamy Sauce Ingredients
- 50 gr FiberCreme
- 400 ml Water
- 20 gr Sago Flour + 15 ml Water
- 1 gr Salt
- 1 leaf Pandan
Cara Membuat
- Candil: Blend beetroot and water until smooth, then pour all the ingredients into a bowl. Knead the dough while adding hot water little by little until smooth. Take about 10 grams of dough and shape it into balls. Repeat until finished.
- Boil the candil balls in boiling water for 15-20 minutes. Add sugar and pandan leaves to the boiling water. Once the candil balls are cooked, remove and drain.
- Creamy Sauce: Pour all the ingredients into a saucepan, stir well, and cook until thickened.
- Place some candil balls in a bowl and drizzle with FiberCreme creamy sauce.
Beli FiberCreme di Sini
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