Omelet Roll Filled With Marrow Porridge

Marrow Porridge Ingredients

• Source cookpad @boladeli.id
• 50gr BOLADELI Rice Flour
• 600ml coconut milk
• 1/2 tsp salt
• 2 pandan leaves

Kinca gravy

• 2 brown sugar
• 200ml water
• 1 pandan leaf

Method

• • Mix and cook over medium heat all the ingredients for the marrow porridge, until it boils and thickens. Remove and put in a piping bag.
• • Cook all the ingredients for the kinca sauce until it boils & thickens, remove from heat.
• • Mix and stir all ingredients, then strain so that there are no lumps.
• Take 2 tablespoons of dough to be left without red dye. Add red coloring to the rest, mix well.
• • Heat a non-stick frying pan, grease with oil, clean with a paper towel, cook the dough, remove from heat. Do it until you run out both the white and red dough.
• • Take 1 red dough, spray the filling of the marrow porridge which is placed in a piping bag, fold and roll. Decorate with white dough cut 1 cm wide and form flowers from red rolls made with a bento cutter. Arrange on a plate.
• Serve with the Brown Sugar Sauce.

Omelet Rolls

• 200gr BOLADELI Rice Flour
• 70gr tapioca
• 1 egg
• 1/2 tsp salt
• 550ml coconut milk
• Red coloring to taste

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