porridge Candil

ingredients:

Candil
259 gr glutinous rice flour
100 gr cornstarch
1 small red potatoes, boiled, crushed
1/2 tsp salt
250 ml of water

sauce
500 ml of water
1 tablespoon flour, dissolved in 2 tablespoons water
1 pandan leaves, potong2
150 grams of brown sugar, comb
granulated sugar (opt)

coconut milk gravy
150 ml coconut milk
1 teaspoon cornstarch dissolved in 1 tablespoon water
1/2 tsp salt

How to make
Candil:
A. Stir in flour glutinous rice, starch, sweet potato, and salt
2. Add water gradually, stirring until dough can be dipulung
3. Form the dough lengthwise with a diameter of 1 cm, 2 cm potong2
4. Marbles or ball shape of your thumb, set aside from sticking to each other
5. Boil water with pandan leaves
6. Put dots Candil, stirring to prevent sticking to the float
7. Pour the cornstarch solution while stirring continued
8. Simmer briefly, remove and serve cold
Santan Sauce:
A. Mix all ingredients
2. Bring to a boil while stirring continuously over low heat
3. Remove, let cool after they cool, pour the pulp Candil in a bowl, pour the coconut milk sauce.