Sweet Ginger Soup van Java (Wedang Angsle)

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Ingredients:

100 g of white sticky rice, steamed until cooked
50 g pomegranate seeds, boiled until cooked, drained
50 g green beans, boiled until cooked, drained 
2 pieces of white bread, remove the edges, diced 1 cm

Petulo:

250 g rice flour, sifted
300 ml coconut milk
1 tsp salt 
4 pandan leaves, conclude
50 g flour starch, sifted
½ teaspoon green food coloring
½ tsp pink food coloring

 Sauce:
 
 1 ½ L Thin coconut milk
 3 pandan leaves, conclude
 200 g sugar
 1 tsp salt
 5 cm ginger, crushed

Direction:

Petulo: Steamed rice flour for 20 minutes in a hot saucepan. Lift. Set aside.
Boil coconut milk with salt and pandan leaves, remove from heat. Set aside pandan leaves.
Pour into rice flour steamed, stir while to cool. Add flour starch, stir quickly until blended.
Divide the dough into 2 parts, add each one with a green and pink coloring. stir until blended.
Enter into the mold** (see picture molding tool), press until dough is shaped noodles, rolls. Repeat until dough runs out.
Steamed in a hot steamer for 25 minutes until cooked. Lift. Set aside. 

Sauce: Boil coconut milk with pandan leaves, sugar, salt, and ginger. Stir gently so as not to break the coconut milk. Lift.

Presentation: Arrange sticky rice, green beans, pomegranate seeds, bread, and petulo in a serving bowl. Pour the coconut milk.
Serve warm  

 
**molding tool for petulo
 

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