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PETULO BIHUN JAGUNG

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Last Updated
21 Sep 2021
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Specification of PETULO BIHUN JAGUNG

Traditional food



Recipe PETULO BIHUN CORN



INGREDIENTS



  1 piece of corn vermicelli



   2 tablespoons of starch flour diluted with a little water



   1/2 teaspoon salt



   Food coloring (red)



SAUCE



  500 ml of thin coconut milk



   3 tbsp sugar (according to taste yes)



   1 segment of ginger finger, geprek



   1 pandan leaves



   A pinch of salt



HOW TO COOK



  Make the petulo: Boil water in a pan, then soak vermicelli corn in hot water until tender. Drain



  Mix with salt and starch solution. Stir well



  Pour in a small mold2 (I wear a putu ayu mold) which has been smeared thin with oil



   Steam for about 20 minutes. Lift



  Make sauce: Boil the coconut milk that has been given leaves and ginger pandanus. Do not forget to be stirred so that the coconut milk is not broken. Enter sugar and salt. Lift



   Presentation: Place some petulo in a bowl, flush with coconut milk. Serve while warm


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