Recipe by Dapur Rasamasa
Serve: 1 Jar
Crispy anchovies and peanut with spicy balado taste
- Easy
- Spicy
Ingredients
- 1 glass dried red beans
- 5 glasses water
- 2 pandan leaves
- 1¼ glasses granulated sugar
- ½ tsp salt
- Shaved ice
- 5 tbsp sweet condensed milk
Coconut sauce
- 2½ glasses coconut milk made from half grated coconut
- 1 pandan leaf
- ½ tsp salt
Aside from soup and snacks, red beans can also be processed into a refreshing drink for breaking the fast. To soften the beans faster, use a pressure cooker.
Steps
- Rinse lentils, then boiled with a pressure cooker for 20 minutes until tender. Lift, rough blender along with boiled water, return it to the fire.
- Enter the pandan leaves that had been tied up, sugar, and salt, stirring until thickened. Remove and let cool.
- Sauce: Grated coconut and make 500 ml coconut milk. Tie pandan leaves. Boil coconut milk, pandan leaves, and salt, stir until boiling. Refrigerate.
- Pour beans into a bowl, add the sauce, shaved ice, and on top give sweetened condensed milk chocolate. Serve.
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