Jenang Gempol Recipe

Jenang gempol is a typical Yogyakarta food that is rarely found. Jenang which means porridge and gempol which means a ball the size of a marble. So, jenang gempol is porridge served with gempol and doused in coconut milk. When eating jenang gempol you will find sweet and savory in one bite.

Ingredients

• Gempol:
• Rice, soak overnight - 150 grams
• Water - 200 ml
• Grated coconut - 3 tbsp
• Salt - 1/4 tsp
• Coconut Milk Sauce:
• Medium thickness coconut milk - 500 ml
• Salt - 1/2 tsp
• Pandan leaves - 1 sheet
• Rice flour, dilute with a little water - 1 tbsp
• Chocolate Marrow Porridge:
• Rice flour, dilute with a little water - 50 grams
• Diluted coconut milk - 500 ml
• Java sugar - 250 grams
• Pandan leaves - 1 sheet
• Purchase ingredients and cooking utensils

Plans

• Making Gempol: Blend the rice with water, don't need to be too smooth then cook, stirring, until it thickens. Turn off the heat, add the grated coconut. Stir well, let warm.
• Form the dough into small balls while pressing and compacting, do this until the dough runs out then steam the dough for 20 minutes until cooked.
• Mix all the ingredients for the coconut milk, cook until it boils, add the steamed gempol, turn off the heat.
• Chocolate Marrow Porridge: Mix all ingredients together, cook until it becomes bubbly and thickens.
• Arrange the brown marrow porridge in a bowl to taste, give a few gempol seeds and flush with the coconut milk.
• Serve warm or cold with ice cubes.
• The lumpy dough must be pressed firmly and compacted so that the dough does not fall apart when steamed.

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