How to Make Cuisines Angsle from North Sumatra - Indonesia

ANGSLE





Angsle or wedang angsle is a typical beverage that resembles Java compote. Seller traditional angsle first around the village only at night, because angsle pas served warm at night or when it rains. However, now many sales angsle who sell not only the evenings only.

These foods are thought to originate from the city of Malang, but other areas in Java are also sold, such as Surabaya and Lumajang.

Angsle

The main ingredient : 

• 1/4 teaspoon salt
• 100 grams of rice tight
• 100 ml water

Coconut milk sauce Ingredients : 

• 2 pandan leaf, conclude
• 3 cm ginger crushed
• 200 grams sugar
• 1/4 teaspoon salt
• 1200 ml coconut milk made from 1 coconut

Angsle wedang complementary materials : 

• White bread cut into slices
• Putu Mayang ready
• Green beans boiled until cooked
• Red pearl beads boiled until cooked

How to make : 

1. Stage is the first step we steamed glutinous rice for approximately 20 minutes.
2. Then the next step we boil the water and give additional salt.
3. Then enter glutinous rice until absorbed.
4. Hen we steamed back for about 20 minutes until it is fully cooked. Done lift.
5. Then we rounded shape of a marble. We set aside the sticky ball ball first.

Make sauce angsle : 

• We boiled milk, and sugar, and salt and ginger and pandan leaves. Then stir stirring constantly until boiling during the process of boiling. And then we lift the strain.

Presentation angsle : 

• First we prepared a bowl, then give the ball a ball of sticky rice, and add complementary materials such as pearls, and green beans, and Putu Mayang, and bread. And then flush with ginger coconut milk.

Angsle warm ready to be served



                                                                        Good luck ...           

Unknown Sunday, 1 January 2017 NORTH SUMATRA