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HOW TO MAKE SWEET CORIN JAM AT MALANG

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Recipe for Jenang Corn from Malang, East Java, Simple, Special, Original, Delicious. Sweet corn jenang cake is a traditional Javanese, Indonesian food made from young corn or sweet corn by mixing other ingredients, such as brown sugar, salt, and thick coconut milk, then cooked over a fire and stirred until smooth. This is similar to dodol but the jenang is softer and more tender and the taste is equally legit. The most delicious legit corn jenang is Malang corn jenang and Probolinggo corn jenang, East Java where the city where Dimas Kanjeng Taat Probadi's hermitage is said to be able to double money or make money.

Resep Jenang Jagung Khas Malang Jawa Timur Sederhana Spesial Asli Enak CARA MEMBUAT JENANG JAGUNG MANIS KHAS MALANGjenang grendul Jawa made from glutinous rice flour, rice flour, hunkwe, starch or candil jenang, Kudus jenang, gulo jenang, recipe for marrow jenang, pearl corn jenang, custard corn jenang, brown sugar corn jenang, corn jenang without coconut milk, etc. The lunkhead is drier (rough), cut to a size of 2 cm × 1 cm × 3 cm. Dodol wrappers are in the form of plastic or parchment paper or klobot wrappers, and are sold in bulk in cardboard boxes. Currently, dodol is starting to attract consumers from other countries, including the Netherlands, Brunei Darussalam, Singapore, and Malaysia. The following is a collection of secrets of various creations and variations of processed sweet corn jenang recipes from traditional corn flour without agar so that a special delicious NCC dish is complete by making your own at home (Homemade) step by step anti-failure that is simple, easy and practical for own consumption or for consumption. for selling business ideas of various jenangs as souvenirs typical of Malang.

CORN JAM RECIPES


INGREDIENTS :
  • 10 pieces of sweet young corn
  • 200 grams of brown sugar
  • 1/2 tsp salt
  • 1 cup/250 cc thick coconut milk from 1/2 coconut
HOW TO MAKE A SPECIAL CORN JAM OF MALANG:
  1. Grated young corn, then squeezed and given a little water. Leave it for 2 hours, so that it settles.
  2. After settling, take the starch for the main ingredients for making the jenang.
  3. Slice brown sugar, mix with salt, thick coconut milk, and corn.
  4. Cook over fire, and stir until thick. After cooking and thickening, remove and place in a sloping pan.
  5. Pour on a plate, cool. Once cool, cut into pieces as desired.
  6. Serve.

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