Champion Porridge Recipe

Ingredients

Marrow Porridge:
Rice flour - 75 grams
Medium coconut milk - 750 ml
Pandan leaves, torn and tied - 2 pieces
Salt - 1/2 tsp
Black sticky rice porridge:
Black sticky rice, soaked 3 hours - 100 grams
Water - 1 liter
Pandan leaves, torn and tied - 2 pieces
Salt - 1/4 tsp
Cinnamon - 3 cm
Sugar - 75 grams
Green bean porridge:
Green beans, soaked 3 hours - 150 grams
Pandan leaves, torn and tied - 2 pieces
Thick coconut milk - 250 ml
Ginger, bruised - 1 segment
Salt - 1/4 tsp
Brown sugar - 200 grams
Water - 1.25 liters
Candil compote:
Glutinous flour - 120 grams
Tapioca flour - 1 tbsp
Salt - 1/4 tsp
Warm water - 100 ml
Brown sugar - 150 grams
Pandan leaves, torn and tied - 2 pieces
Water - 500 ml
Food coloring (red and green) - to taste
Banana compote:
Kepok bananas - 4 pieces
Brown sugar - 150 grams
Water - 500 ml
Medium coconut milk - 100 ml
Pandan leaves, torn and tied - 2 pieces
Salt - 1/4 tsp
Cinnamon - 3 cm
Buy ingredients and cooking utensils

Plans

1. In a bowl, mix the rice flour and 250 ml coconut milk. Stir well and set aside.
1. Boil the glutinous rice with water until the glutinous rice is broken and soft. Stir occasionally so that the bottom of the pan doesn't move.
1. In a saucepan, boil the green beans with 1 liter of water until the beans are cracked and cooked.
1. In a bowl, mix the glutinous rice flour, tapioca flour, and salt until smooth.
1. Boil brown sugar and water. Let it boil and the sugar dissolves. Remove and strain.
1. Prepare a serving container or bowl.
1. Soak the black glutinous rice and green beans overnight so that they become softer when boiled.

Where does champ porridge come from?

Kampiun porridge comes from the Minangkabau Mainland (darek), to be precise, Bukittinggi, West Sumatra. This porridge is a mixture of various porridges placed in one container and produces a sweet and soft taste on the tongue.

What are the contents of the champion porridge?

Kampiun porridge combines a variety of sweet porridge into one so that it produces a legit taste. The filling for a portion of kampiun porridge usually consists of marrow porridge, black sticky rice porridge, banana/sweet potato compote, green bean porridge, candil porridge, and steamed white sticky rice.

How to make candil porridge?

How to make Enter the coconut milk into the pan. Dissolve the rice flour with the remaining 300 ml of water. Cook the coconut milk while continuing to stir until it almost boils. Mix the mashed sweet potato with sago flour and salt. Cook brown sugar, pandan leaves, and water until it boils. Serve the porridge and candil.

How to cook porridge?

How to make rice porridge: Wash the rice until the water is clear enough, then drain. Place in a large saucepan, then pour in the chicken stock. Cook until boiling and thickened. If the water has evaporated too much while the rice is not yet soft, you can add more water. Serve rice porridge while warm.