Katiri Mandi Ubi Ungu (Glutinous ball with coconut milk sauce)

 

 

Sebenarnya ini saya buat pas bulan puasa tapi sengaja posting sekarang karena gak tega posting makanan pas puasa karena takut tergiur, halah….

Kalau familiar dengan biji salak, teksturnya sama cuma ini dari ubi ungu. Nemu ubi ungu yg beku di Ranch Market, emak langsung beli walau pas sampai rumah sempet mikir mau bikin apa dengan ubi ungu. Masih ada sisa setelah bikin katiri trus bikin klepon ungu. Di resep aslinya penampilannya cantik bener, emak gagal bikin bulat-bulat yang ujungnya lancip maka jadilah seperti foto diatas. Trus kuah santannya agak kental karena krucil saya senangnya agak kental. kalau di resep aslinya gak terlalu kental.

Kalau yang penasaran sama cemilan ini, silahkan dicoba ya. Saya biasanya cuma bikin setengah dari resep.

Bahan-bahan :

Bola-bola: 

• 150 gr tepung ketan putih
• 100 gr ubi ungu yg sudah dikukus dan haluskan (saya pakai yg kemasan ubi ungu yg beku)
• Sedikit garam
• 125 ml air

 

Kuah Santan:

• 750 ml santan (saya pakai merk KARA, perbandingannya kurang lebih 500 ml + 250 air)
• 2 sdm tepung beras (larutkan dengan sedikit santan)
• 150 gr gula pasir
• 2 lembar daun pandan (saya tidak pakai)
• Sedikit garam

 

Cara membuat :

1. Campurkan tepung ketan dengan garam, sisihkan. Ubi ungu yang sudah dikukus dan dihaluskan dicampurkan dengan tepung ketan. Uleni dengan tangan.
2. Tambah air sedikit demi sedikit sampai adonan kalis dan bisa dibuat bola-bola
3. Habiskan adonan dengan dibuat bola-bola
4. Masak santan, tepung beras, garam dan gula sampai  mendidih
5. Rebus air sampai mendidih, masukkan bola-bola ungu sampai terapung. Tirisnkan dan masukkan ke kuah santan, masak sampai mendidih dan angkat dari api.

 

Hi !

It’s already end of September, the weather in So-Cal is mostly warm during the day. I am planning to post more recipes or maybe my adventures in Indonesia on my last summer, we’ll see.

The above picture is Indonesian dessert, made from purple yam mixed with glutinous flour; served with coconut milk sauce. Can be served warm or chilled for your preference.

 

Ingredients :

To make purple yam balls :

• 150 gr glutinous flour
• 100 gr frozen purple yam, steamed ( I found this product in Ranch Market, mostly Filipino stores also sell this one)
• Pinch of salt
• 125 ml water

 

Coconut Milk Sauce:

• 750 ml coconut milk ( I prefer KARA brand as I notice the smell is distinctive and taste good. I dilute coconut milk with water; 500 ml coconut milk with 250 ml water)
• 2 tbsp rice flour ( I bought it from Ranch Market) ; dilute with little part of coconut milk mixture
• 150 gr granulated sugar
• 2 pandan leaves (optional)
• Pinch of salt

 

Directions :

1. Combine glutinous flour with pinch of salt, set aside. Mix steamed purple yam with glutinous flour, add water little by little until the dough is easy to be shaped into small balls
2. Turn up the heat to medium and combine coconut milk, rice flour mixture, sugar, salt in medium sauce pan. Cook the mixture until boiling, turn off the heat.
3. Meanwhile, boil 500 ml water and cook the purple yam until they are floating to the surface. Remove from the pan using slotted ladle and pour to coconut milk mixture and cook for 5-10 minutes. This dessert can be served warm or chilled.