Porridge Srontol typical Mojokerto.

Porridge Srontol typical Mojokerto.


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Porridge Srontol typical Mojokerto.
Mojokerto is a city that's located about 50 kilometers from Surabaya to the West. There are lots of dishes typical of this region. One is Porridge Srontol. Meskioun unique name, but his appearance we have known before. Made from glutinous rice balls shaped like a small ball, maybe we're more known here as salak seeds. . Porridge is equipped with Dawet stontol, pearl sago, srontol then given a brown sugar sauce, coconut milk ice cubes dN. The price is very affordable.
Raw materials required are as follows:

Material Srontol
75 grams glutinous rice flour
10 grams of corn starch
1 / 8 teaspoon salt
½ teaspoon of betel leaf
750 ml water
200 grams of brown sugar
2 pandan leaves
½ teaspoon salt
30 grams glutinous rice flour and 3 tablespoons of water, dissolved

Porridge Ingredients Marrow
100 grams of rice repung
1 100 ml coconut milk from a coconut
3 pandan leaves
½ teaspoon salt

Kuah materials.
200 ml coconut milk from ¼ coconut
1 pandan leaves
1 / 8 teaspoon salt

Supplementary Material
150 grams green Dawet
50 grams sago pearls, cooked
1000 grams of ice cubes

How to Make.
Srontol:
Mix glutinous rice flour, corn flour, salt and water whiting. Enter a little bit of warm water while diuleni until smooth. Soccer ball shape of a marble. Set aside
Boil water and brown sugar until dissolved. Filter. Boil again with salt and pandan saun boil. Insert the ball ball. Boil until the float and mature.
Pour the solution while diasuk glutinous flour, cook until popped letup. Remove and set aside.
Porridge Marrow:
Santan.Tambahkan Dissolve rice flour with pandan leaves and salt. Cook, stirring frequently until popping letup and mature.
Coconut milk gravy:
Boil all ingredients to boiling broth of coconut milk.
Serve porridge with green Dawet, sago pearls, srontol, gravy coconut milk and ice cubes.