foto: YouTube/Dapur Mak Nis
Brilio.net - Marrow porridge is one of the most popular Indonesian desserts. Apart from normal days, marrow porridge is also often served as takjil when breaking the fast in the month of Ramadan. The combination of savory and sweet flavors of all marrow porridge ingredients makes this menu popular with many people. Not to mention, the super soft texture of the porridge is also addictive.
However, many people still fail to make it, so the marrow porridge can be less soft, go stale quickly, or even become watery. Many people think the way to overcome this is by avoiding using coconut milk and replacing it with other ingredients such as milk, creamer, or other ingredients. In fact, if you know the trick, even if you use coconut milk, marrow porridge can still be soft, long-lasting and not runny, you know.
So, for those of you who don't know the trick, you can copy the trick shared by mothers on the Dapur Mak Nis YouTube account, here. He said, if you use this trick, the marrow porridge can last up to 24 hours. It's different if you use random tricks, the marrow porridge runs the risk of turning stale in less than a day, you know.
Tricks for cooking marrow porridge so that it doesn't go stale and runny quickly.
What you have to prepare is a bowl or basin, then fill it with rice flour, coconut milk, water and a little salt. Stir all the ingredients first until they are evenly mixed and there are no lumps. After that, boil enough water in a pan , don't forget to add pandan leaves.
photo: YouTube/Mak Nis's Kitchen
After the water boils, reduce the stove heat and slowly pour the rice flour mixture into the boiling water. While adding the rice flour mixture, stir the mixture slowly using a spatula or vegetable ladle.
"Don't forget to use the smallest fire, OK," emphasized the owner of the YouTube account Dapur Mak Nis, quoted by BrilioFood on Tuesday (12/3).
photo: YouTube/Mak Nis's Kitchen
Continue the cooking process while stirring the marrow porridge for 15 to 20 minutes as needed. If the mixture is thick and soft, it means the marrow porridge is completely cooked. The owner of the YouTube account Dapur Mak Nis said that he usually boils marrow porridge for 20 minutes.
"This long cooking aims to ensure that the marrow porridge doesn't go stale quickly and also doesn't get watery quickly," he said.
Once cooked, turn off the stove and let the marrow porridge sit until it is no longer hot.
photo: YouTube/Mak Nis's Kitchen
So, while waiting for the temperature of the marrow porridge to drop, you can cook the sauce or sugar sauce. All you have to do is boil the brown sugar, water, salt and pandan leaves for a few moments until the brown sugar dissolves and thickens. When ready, serve the marrow porridge with sugar sauce.
photo: YouTube/Mak Nis's Kitchen
How about it, it's easy to put into practice, isn't this trick for cooking marrow porridge so it doesn't go stale and runny quickly? Taking a peek at the Dapur Mak Nis YouTube upload which has been watched 257 thousand times, quite a few netizens have left enthusiastic comments or other tricks about cooking marrow porridge.
"Give it a little more starch to melt, " added YouTube @tikadwi3535.
"Assalamu'alaikum... Why do I make it watery so often... It's the same way... Make it watery in the afternoon and evening," asked YouTube @mozzasalsabila8602 and received a reply from the video owner, "After it's cooked, you can't stir it any more in the pan, sis, Take it from the edge, if you've eaten it and stir it in a bowl, it will become runny. If you're eating it in a bowl, take it from the edge and don't stir it so it doesn't runny."
"How long does it usually last, bro?" asked YouTube @user-bh2de1ub5b and replied, "At most a day bro, that's all if it's cooked thoroughly."
How to store rice flour so it lasts.
Rice flour that is stored carelessly can experience a decline in quality. In fact, it's not uncommon for insects or lice to appear in piles of rice flour, you know. Here's how to store rice flour that you can practice at home.
1. Choose the right container.
Use an airtight container such as a glass or plastic jar that has a tight lid. Make sure the container is clean and dry before adding rice flour.
2. Keep away from humidity and extreme temperatures.
Store rice flour in a cool, dry place and protected from direct sunlight. Avoid storing it near heat sources such as a stove or oven.
3. Prevent insects and pests.
Make sure the storage container is tightly closed to prevent insects or pests from entering. If possible, you can also add bay leaves or other spices that can help repel insects.
4. Use seals.
If the jar or storage container doesn't have a tight seal, you can use wax paper or aluminum foil over the flour before covering it with a lid. This will help prevent moisture from getting into the container.
5. Label with date.
Write the purchase date or expiration date on the rice flour container so you can monitor how long the flour has been stored.
6. Avoid storing in the refrigerator.
Rice flour does not need to be stored in the refrigerator. Low temperatures and humidity in the refrigerator can cause flour to become damp and change texture.
(brl/tin)
