Cara Membuat Candil Ketan

>Hello Sohib EditorOnline! If you’re looking for a delicious and unique Indonesian dessert to try, look no further than candil ketan. This sweet treat is made with sticky rice flour and palm sugar, and can be served in a warm ginger syrup or with creamy coconut milk. In this article, we’ll walk you through the steps of making candil ketan from scratch. Let’s get started!

What is Candil Ketan?

Before we dive into the recipe, let’s talk a little bit about candil ketan. This traditional Indonesian dessert is similar in texture to mochi – soft, chewy, and slightly sticky. The key ingredient is ketan, which is sticky rice flour. This gives the candil its unique texture and helps it hold its shape when cooked. The candil is typically rolled into small balls and cooked in boiling water, then served in a sweet syrup or coconut milk.

What are the Ingredients?

Here’s what you’ll need to make candil ketan:

How Do You Make Candil Ketan?

Here’s a step-by-step guide to making candil ketan:

Step 1: Make the Dough

In a mixing bowl, combine the ketan flour and water. Knead the mixture until it forms a smooth dough. If the dough is too dry, add a little more water. If it’s too wet, add a little more flour.

Step 2: Form the Candil

Pinch off small pieces of dough and form them into small balls – about the size of a marble. Set the balls aside on a plate or tray.

Step 3: Boil the Candil

Bring a pot of water to a boil. Drop the candil balls into the boiling water and cook for about 5-7 minutes, or until they float to the top. Remove them from the pot with a slotted spoon and set them aside.

Step 4: Make the Syrup

In a separate pot, combine the palm sugar, coconut milk, galangal, ginger, and pandan leaves. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is fragrant.

Step 5: Serve the Candil

Place the candil balls into serving bowls and pour the warm syrup over them. Alternatively, you can serve them with a bowl of warm ginger syrup or creamy coconut milk for dipping.

FAQ

What is the best way to store candil ketan?

Candil ketan is best eaten fresh, but you can store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm them up in the syrup or coconut milk before serving.

Can I use regular rice flour instead of ketan?

No, regular rice flour will not work for this recipe. Ketan (sticky rice flour) is necessary to achieve the chewy and sticky texture of the candil.

Where can I find ketan flour?

Ketan flour can be found at most Asian grocery stores or online. Look for brands such as Tepung Pulut or Mochiko.

Can I make candil without the syrup?

Yes, you can also serve candil on its own as a snack, without the syrup or coconut milk. Just cook the candil balls and serve them warm.

Can I freeze candil ketan?

We do not recommend freezing candil ketan, as the texture may change and become less enjoyable.

That’s it! We hope you enjoy making and eating candil ketan as much as we do. Selamat makan!

Cara Membuat Candil Ketan