Marrow porridge is a heritage sweet that is less known to the younger generation. This porridge is said to have originated in Indonesia and was made with only a few basic ingredients such as rice flour and coconut milk.
Now more popularly served with Melaka sugar or brown sugar, but in this recipe I will use the traditional clove -flavored white sugar water.
Among the tips for preparing marrow porridge is to use cap rice flour 3 elephant because it is more suitable for making cakes than other brands. To prevent the marrow from sticking to the mold, wet the mold before filling.
Ingredients
220g (2 cups) rice flour
500ml (2 cups) coconut milk
1750ml (7 cups) air
1 tablespoons of salt
3 strands of pandan leaves
Sugar syrup
200g (1 cups) gula
750ml (3 cups) air
2 strands of pandan leaves
2 cloves
Method
- Tear the pandan leaves so that the smell and taste of the pandan leaves are more pronounced.
- Put the flour in the pot. Add 2 cup of coconut milk and 1750ml or 7 cup of water.
- Add 1 tablespoons of salt and stir gently so that the flour dissolves completely in the coconut milk and water. Use an egg beater like this if you have one.
- When it is dissolved and there are no more lumps of flour, add pandan leaves.
- Transfer to a stove and cook over medium heat. Be sure to stir constantly so as not to burn the bottom.
- You can use an egg beater because the mixture of flour and coconut milk will be more concentrated.
- When it is thick and viscous, turn off the heat and set aside to cool slightly.
- Remove the remaining pandan leaves.
- The tip so that the marrow does not stick is to wet the container a little before we add the marrow porridge. Put in a suitable container. Traditionally marrow porridge is prepared in a large container like this and scooped only for each serving.
- Now there are people who prefer to make marrow porridge in a container or mold like this to be served. The traditional color is white, but if you like, you can put a little dye to make the marrow porridge more attractive.
- Allow to cool slightly 30 minutes before being stored in the refrigerator to cool for 4 hours or overnight.
- For the sugar water, put in 1 a cup of sugar , 750ml or 3 a cup of water and a little pandan leaf. If you want to strengthen the smell of pandan, you can add pandan leaves.
- Cook until sugar is completely dissolved. Traditional marrow sugar water has a clove flavor. If you like, you can add 2 cloves. You can even leave.
- Set aside for 30 minutes and refrigerate for 4 hours or overnight.
- Serve with sugar water.