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