Salak seed compote is likely one of the conventional meals typical of the West Sumatra area. It’s named salak seeds as a result of the form of the cake is oval, resembling salak seeds. The principle ingredient for making this salak seed cake is nice potatoes, particularly the yellow or white ones.
Seed compote with its chewy texture and candy style coupled with gravy is normally served as one of many favourite takjil for breaking the quick menu.
SALAK SEED INGREDIENTS:
250 gr yellow/white candy potato, peeled, steamed, mashed
4 tbsp sago flour
3 tbsp sugar
1/2 tsp salt
1 tbsp water
RED SUGAR GRAY:
150 gr brown sugar or in accordance with style, comb
2 pandan leaves
2 tbsp sugar
250 ml coconut milk from 1/2 coconut
1 tsp sago flour, dissolve with 1 tsp water
Coconut Milk Sauce:
150 ml coconut milk produced from 1/2 coconut
1/2 tsp salt
HOW TO MAKE :
1. For Salak Seeds: Combine candy potato, sago flour, sugar, salt, and water. Knead till clean and kind a dough.
2. Take the dough little by little and form it into small ovals (just like the form of salak seeds).
3. Deliver water to a boil, boil the salak seeds till they float. Elevate, then drain.
4. For the Brown Sugar Sauce: Cook dinner the brown sugar, add pandan leaves, sugar, coconut milk, and sago flour whereas stirring till effervescent. Put aside.
5. For the Coconut Milk: Cook dinner the coconut milk and salt whereas stirring till it boils.
6. Organize the completed salak seeds right into a bowl. Then pour the brown sugar and coconut milk. Serve.
For: 4 servings
