How to make Candil / Grendol porridge from Jambi City

For the Ambon people, sago is not only eaten as an important food in the form of Pepeda, but sago can also be made into a delicious porridge. Although it looks like starchy porridge, sago has its own taste. Paired with coconut milk which is slightly salty..hmmmmm this dish can be a dessert.

Since wet sago is not readily available in other parts of Indonesia or abroad, another way is to use dry sago dishes. I can get this preparation in one of the Indonesian food stores in Germany. I hope people living in other parts of the world can also buy this product.

Items:

150 grams of dry sago dish
100 g of brown sugar, comb
200 g of sugar
750 ml of cold water for slurry
1-2 pandan leaves, sliced or wrapped

salt to taste

enough cold water to destroy the sago
Coconut Milk Sauce:
400 ml coconut milk
1/2 teaspoon of salt
1 pandan leaf, beaten

How to do it:

Sago Porridge: Place the sago porridge in a large bowl or bowl. Rinse with cold water until everything is submerged. Leave it for 30 minutes.
Discard the soaked water, and grind the sago until it is crushed into a grain.
Put it in a blender, add cold water according to your taste (take 750 ml of water for porridge). Blend until smooth.
Put good sago in the pot, add the remaining water, brown sugar, pandan leaves and a pinch of salt.
Cook over medium heat so the porridge cooks slowly and thoroughly.
(Don't cook on high heat because the porridge will cook quickly but not cooked enough so that the porridge tastes and smells like flour).
When the porridge starts to rise, add sugar and stir constantly to prevent burning.
Keep stirring until the porridge is well cooked, with the porridge sticking out of the mark.
Taste, if necessary add sugar or salt according to your taste. Remove from heat.

Coconut milk: Boil coconut milk with pandan leaves and a little salt.
Keep the coconut milk from curdling.
Cook for a while, no need to boil.

How to serve: Pour the sago porridge into a bowl. Remove the coconut milk. Burning fire. Important tip: Some books say to soak the dry sago dish overnight before cooking, but I have my own method that is quick and easy. Please soak the dry sago plate in cold water for 30 minutes until it is soft, throw away the water, sprinkle it in your hand until it is slightly ground, mix it until it is soft. Raw sago porridge is ready to be cooked.