Now this time I will show you one of the special recipes processed from kolang kaling seeds. Well kolang kaling itself is a fruit that comes from the palm tree. The seeds are utilized by boiling them to produce the kolang kaling seeds that are popular in my area.
Candied Kolang Kaling
Manisan kolang kaling is a processed kolang kaling that is preserved by cooking for a long time using sugar water. And given a dye according to taste, well because here I want a natural dye I use telang flowers as a natural dye that makes the color more beautiful and brighter. The process of making it is so easy that anyone can make it at home.
Manisan kolang kaling is often a dessert served during big events, or Eid celebrations served to visiting guests. This dish is suitable for all ages and as a digestive relief after a heavy meal.
Curious about the recipe, let's take a look at the step by step preparation!.
Ingredients Used
20 telang flower florets
3 pandan leaves
100 grams of granulated sugar
1 teaspoon salt
500 ml water
Making Procedure
Prepare all the ingredients, cut the pandan leaves into small pieces for easy boiling.
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Boil water then add telang flowers and pandanus leaves then boil until boiling.
When the color comes out, add the kolang kaling that has been washed.
Boil until cooked, add salt to make sure the color is absorbed in the kolang kaling.
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Add sugar, stir and cook again until the water shrinks and the sweets thicken.
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Result
Taraa!!! Candied kolang kaling is ready to be served. Kolang kaling is very good for the body can increase the levels of dioxidants and high fiber so it is very good for consumption. Well kolang kaling is very tasty if processed into sweets rather than enjoyed naturally without processing. Therefore, candied kolang kaling becomes my mainstay every time I want to enjoy it. In addition, the natural coloring from the telang flower is also quite good, isn't it?
Sweet in flavor, kolang kaling becomes naturally fresh and tender after a proper boiling process. I highly recommend you to enjoy this kolang kaling, especially when entering the month of Ramadan like this this sweet is a must in stock to be added mix or other poridge.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!
