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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