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PETULO BIHUN JAGUNG
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Last Updated
23 Sep 2020
Country Origin
Indonesia
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Specification of

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

Untuk keterangan lebih lanjut, silahkan download PDF ini :

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