Hintalu Karuang Recipe

If in Java there is Candil porridge, in Kalimantan there is Hintalu Karuang porridge. The appearance is almost the same, the difference is that the Candil porridge coconut milk sauce is served separately or watered on top, while the Hintalu Karuang coconut milk and brown sugar are mixed immediately after processing. Want to enjoy the sweet and delicious Hintalu Karuang Banjar? Follow the easy recipe to make it only here.

Ingredients

Glutinous flour - 150 grams
Rice flour - 50 grams
Water (adjust dough consistency) - 160 ml
Broth:
Coconut milk - 800 ml
Brown sugar - 200 grams
Pandan leaves - 1 sheet
Salt - 1/2 tsp
Eggs, beaten - 1 egg
Rice flour, dissolved in a little water - 2 tbsp
Buy ingredients and cooking utensils

Plans

Mix glutinous rice flour and rice flour, add water little by little until the texture can be pulverized.
Shape the dough into rounds, arrange on a tray or plate that has been dusted with glutinous rice flour so it doesn't stick. Do it until the dough runs out.
Boil coconut milk with brown sugar, pandan leaves, and salt until the sugar dissolves and boils.
Enter the glutinous rice balls, cook until the balls float, add the beaten eggs, mix well so that they are stringy.
Enter the rice flour that has been dissolved in water, mix well. Cook until boiling.

Where did hintalu karuang come from?

Hintalu karuang porridge is one of the sweet snacks typical of South Kalimantan. In Indonesian, hintalu means egg. While the karuang is a kind of bird that lives in the forests of Kalimantan. The name of this porridge because it refers to the shape of the porridge which is round like an egg.

What is the room?

The karuang is the name of a cucak-cucakan bird (Pycnonotidae) which is meant to sing. Inya lives in the lowland forest. The color of the crew is olive brown, the underside is white.