Salak Seed Candil Porridge And What Is The Difference Between Candil Porridge And Salak Seeds

What is the difference between Candil Porridge and Salak Seeds?

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.

Make Salak Seeds Using What Flour?

Salak seed ingredients: 250 gr pumpkin (heavy after steaming) 150 gr tapioca / sago flour. 1 tsp salt. 1 tbsp edible oil. 1000 ml of water (to boil the salak seeds) 1 tbsp tapioca for thickener.

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.

Why is it called Candil Porridge?

The word 'candil' means chewy spheres. The balls are made from white glutinous rice flour. Not only just before Ramadan, this porridge is also served when the Javanese hold a celebration as gratitude for God's gift. they enjoyed the cendil porridge together and gave each other warmth.

Salak Seed Ingredients

+500gr boiled sweet potato
150gr – 200gr sago flour

Candil Porridge Ingredients

300gr palm sugar + palm sugar
2 pandan leaves
1 tbsp sugar
1 tbsp munjung sago flour
1 tbsp Munjung rice flour
1.1 liters of mineral water

Santan Sauce Ingredients

200 ml instant coconut milk
200ml mineral water
2 pandan leaves
1/4 tsp salt

How to Make Salak Seed Candil Porridge

1. Salak Seeds: mash the boiled sweet potato with a fork, add sago flour, knead until smooth (if the dough is still too sticky, you can add a little sago flour). Round shape according to taste, set aside.
2. Candil porridge: cook water, sugar & pandan leaves until sugar dissolves, then strain. Bring the sugar water & pandan leaves back to a boil. Add the salak seeds, cook until cooked. Dissolve sago flour & rice flour with a little water, then add & stir until thickened. Turn off the fire.
3. Coconut Milk Sauce: cook all the coconut milk ingredients until it boils while continuing to stir so it doesn't break, turn off the heat.
4. Serving: prepare a bowl, take the candil porridge of salak seeds to taste, flush with coconut milk sauce & serve.