Candil Porridge And What Are Candils Made Of

What Are Candils Made Of?

Candil porridge or candil is a food made from sticky rice, brown sugar and coconut milk. The chewy and melt sensation in the mouth is perfect for pampering the throat.

What flour do you use for Candil Porridge?

5. Recipe for glutinous rice flour candil porridge 200 grams of glutinous rice flour. 125 grams of tapioca flour. 1/2 tsp salt. 100 ml of lime water.

What is the difference between Candil and Seed Salak?

An important difference between salak seed and candil is the main ingredient. Salak seeds are made from a mixture of sweet potatoes and tapioca flour. meanwhile, glutinous rice flour and water are the main ingredients of candil. murdijati also said that the true candil does not contain sweet potato mixture.

What is Candil Porridge?

Candil is a food in the form of porridge made from glutinous rice flour, brown sugar and coconut milk. glutinous rice flour is added with a little starch and cold water, formed into rounds and boiled in sugar water and served with coconut milk.

Candil Porridge Ingredients

250 gr Glutinous Flour
1/2 tsp Salt
175 ml of warm water (use enough until the dough can be scavenged)
Water to boil the Candil dough
200 gr brown sugar (if it's not sweet enough, you can add sugar according to taste)
1 lb pandan leaves
500 ml Water
2 tablespoons tapioca flour, dissolved in a little water

Coconut Milk Sauce Ingredients

150 ml thick coconut milk
1/2 tsp Salt
1 lb pandan leaves

How to make

1. Siraman ingredients: mix all the sprinkles. Cook on the stove (over low heat) while stirring until it boils. Remove and set aside
2. Mix glutinous rice flour and salt
3. Stir in the glutinous rice flour mixture and knead while slowly pouring warm water, until a dough can be formed.
4. Heat the water in a saucepan. Let it boil.
5. Take a small amount of dough and form a ball about the size of a marble. Put in boiling water. Boil until the candil dough floats (don't remove it immediately, let it float for a while so that it is fully cooked). Lift and drain.
6. In a saucepan, add 500 ml of water, brown sugar and pandan leaves. Cook until boiling, remove & filter then bring to a boil again
7. Enter the temple mixture that has been boiled, stir until evenly distributed.
8. Enter the tapioca solution, stir until the slurry thickens and explodes. Lift.