Tricks for boiling palm fruit so that it is soft, not sour, and delicious for takjil

foto: shutterstock.com

From the soaking process to the boiling, each stage plays an important role in producing the perfect texture.

Kolang-kaling is one of the favorite ingredients for takjil during Ramadan. With its chewy texture and fresh taste, kolang-kaling is often processed into kolak , fruit ice, and even sweets. However, many people complain that kolang-kaling is still sour, slimy, or hard after being cooked. Don't worry, this problem can be solved with the right boiling technique!

In order for the palm fruit to be soft and not sour, there are several steps that you need to pay attention to. Starting from the soaking process to boiling, each stage plays an important role in producing the perfect texture. Soft palm fruit that is free from unpleasant odors will make the takjil dish even more delicious when breaking the fast.

Then, how to boil palm fruit so that the result is soft and not sour? Check out the tips and complete steps below as summarized by BrilioFood from various sources.

Before you start boiling, it is important to clean the palm fruit properly so that the slime and sour smell are gone. This process also ensures that the palm fruit will last longer after being cooked.

Steps to clean palm fruit:

• Wash the palm fruit with running water to remove any dirt that sticks to it.
• Soak the palm fruit in rice washing water for 30-60 minutes, because the starch content in rice water can reduce mucus and neutralize the sour taste.
• Rinse again with clean water several times until the slime is completely gone before starting to boil it.

In addition to the method above, you can also follow tips from Hindah Muaris in her book which suggests washing the palm fruit flesh thoroughly several times with running water and soaking it in rice water.

Boiling sugar palm fruit with the right method will make it soft more quickly and ready to be used for various food preparations.

• How to boil palm fruit properly:
• Use boiling water when you start boiling the palm fruit to ensure the texture remains chewy.
• Add pandan leaves or lemongrass to the boiled water to remove any residual sour smell that may still remain.
• Boil for 15-20 minutes until the texture starts to soften, then drain and rinse again with clean water so it is not too soft.

This boiling process not only speeds up the softening of the palm fruit, but also helps remove any remaining slime that may remain after the soaking process.

To make the palm fruit last longer and be ready to be stored for a long time, there are several additional ingredients that can be used during the boiling process.

Additional ingredients to preserve palm fruit naturally:

• Granulated sugar or brown sugar: Adding a little sugar to the boiling water will help retain moisture and make the palm fruit last longer.
• Cinnamon or lime leaves: These spices can provide a fragrant aroma and reduce the sour taste of palm fruit.
• A pinch of salt: Adding a pinch of salt can help maintain the texture and make the palm fruit more chewy.

With this combination of ingredients, boiled palm fruit not only lasts longer, but also tastes better when used in various takjil recipes.

After being boiled, the palm fruit needs to be stored properly so that it stays fresh and does not go stale quickly.

• How to store cooked sugar palm fruit:
• Store in a closed container and place in the refrigerator if not used immediately.
• Add clean water to the storage container so that the palm fruit remains moist and does not dry out quickly.
• If you want it to last longer, palm fruit can be soaked in a sugar solution before storing it to prevent fermentation and changes in taste.

Proper storage techniques can make palm fruit last up to 7-10 days in the refrigerator without changing the texture and taste.

After successfully boiling and storing the palm fruit properly, it's time to process it into various delicious dishes to break the fast.

Some inspirations for takjil dishes with palm fruit:

• Kolang-kaling kolak: Combined with banana, sweet potato, and coconut milk, kolak is the most popular menu for breaking the fast.
• Sugar palm fruit preserves: Soaked in a solution of sugar and natural coloring to be used as a fresh snack.
• Fruit ice or mixed ice: Added with nata de coco, young coconut, and syrup for a refreshing treat.

These various processed palm fruit dishes are not only a complement to takjil, but can also be an appetizing main dish during the month of Ramadan.

1. How do you prevent palm fruit from becoming sour?

Soak the palm fruit in rice washing water for 30-60 minutes before boiling it to reduce the sour taste.

2. How long do you boil palm fruit to make it soft?

Boil the palm fruit for 15-20 minutes over medium heat until the texture becomes chewy and not too soft.

3. What are the benefits of adding sugar to boiled palm fruit?

Adding sugar can help preserve the palm fruit naturally and make it last longer when stored.

4. How do you store palm fruit so it doesn't go stale quickly?

Store in a covered container with clean water in the refrigerator, or soak in sugar solution for longer storage.

5. What kinds of takjil dishes can be made with palm fruit?

Kolang-kaling can be processed into kolak, sweets, fruit ice, mixed ice, or even mixed into fruit setups or fresh pickles.

(brl/red)