BANDREK

 

Materials:                                                                       

1 liter of water

3 cm ginger, bruised

3 stalks Lemongrass, bruised

20 grains of pepper, puree

300 gr palm sugar

50 gr granulated sugar

 

Content: young coconut, dredged

 

How to make:

Mix all the marinade ingredients in a panic, Cook until boiling. Shrink the fire and cook again for ±10 minutes to allow  percolating, then filter. serve it hot with young coconut.

BAJIGUR

 

Materials:                                                                       

1 liter of water

250 cc coconut milk from ½ coconut grain

250 gr palm sugar

100 gr granulated sugar

2 tablespoons ground coffee

10 cm ginger, bruised

 

Contents:

100 gr fresh bread,  thin-cut and boiled until cooked

 

How to make:

Mix all the marinade ingredients in a panic, Cook to a boil, then strain it. Add fresh bread. Serve it hot.

happy trying :)

CLOROT

 

Materials:                                                                            

1 cup rice flour

2 cups coconut milk from ½ coconut grain

½ kg sugar finely sliced red

Salt to taste

Coconut leaves to wrap (janur)

 

How to make:

Combine the rice flour, coconut milk, brown sugar and salt. Stir until blended, Cook over low heat until cooked through. Create the shape of a trumpet janur (thatch), fill with batter until it is full then steamed in 20 minutes.