Wedang Angsle Recipe
Wedang angsle is very suitable to be consumed when the air is cold. This mixture of ginger and coconut milk with glutinous rice, pearl sago, green beans, and white bread is very effective to warm your body.
Ingredients
- Glutinous Rice - 200 grams
- Pearl Sago - 100 grams
- Green Beans - 100 grams
- Bread, torn into small pieces - 4 pieces
- Complementary:
- Fried peanuts - to taste
- Soup Ingredients:
- Diluted coconut milk from 1/2 coconut - 1.5 liters
- Granulated sugar - 250 grams
- Ginger, bruised - 2 knuckles
- Salt - 1 tsp
- Pandan leaves - 1 sheet
- Purchase ingredients and cooking utensils
Plans
- Soak the glutinous rice for about 30 minutes, then steam until cooked. Set aside.
- Boil sago pearls and green beans until tender separately. Set aside.
- Mix all the ingredients for the sauce, coconut milk, sugar, ginger, salt, and pandan leaves. Cook until boiling while stirring. Turn off the fire.
- In a bowl, arrange sticky rice, pearl sago, green beans, and white bread. Drizzle with coconut milk and sprinkle with fried peanuts.
- Serve warm.
- Use ground ginger or red ginger for a spicier and warmer taste.
What's in the angle? Angsle stuffing is sago pearls, green beans, white bread, white sticky rice, white bread, and fried peanuts.
What is the difference between angle and round?
The difference between ronde and angsle lies in the round object and the chewy taste made of flour called ronde. While the difference between sekoteng and angsle is in the sauce. If the Sekoteng sauce contains a mixture of ginger, lemongrass, and Javanese sugar stew ingredients, then the Angsle sauce is added with coconut milk.
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