Recipe for Jenang Grendul, Java, Simple Chewy, Special, Original, Delicious. This food, another name is a recipe for candil porridge or salak seeds, in Central Java and Solo it is often referred to as soft and tender Jenang gerendul, typical of Solo. It is named grendul because the candil is made in the shape of a small round grendul-grendul like meatball balls that are given areh. Areh is a sauce made from coconut milk, salt and pandan leaves, while for the sweetener, palm sugar and granulated sugar are added. Jenang grendul or jenang candil is one of the ta'jil (read: takjil) menus for breaking the fast, a refreshing sweet dish during the fasting month of Ramadan. This jenang can be made from the basic ingredients of rice flour or glutinous rice flour, sweet potato or purple sweet potato flour, yellow sweet potato, red sweet potato, white sweet potato, and from cassava cassava, cassava or sweet corn for corn jenang.
|Candil Porridge Recipe|
AREH GRAY INGREDIENTS: