Katri Solo

Recipe Ingredients:

• 250 grams of white Kentan, soak 1-2 hours, drained 
• 125 ml coconut milk, from 1/2 coconut 
• 1/2 tsp salt 
• 2 pieces of pandan leaves

Top layer:

•  5 eggs chicken
• 125 grams of brown sugar, finely sliced 
• 50 grams of sugar 
• 200 ml coconut milk from 1 coconut 
• 50 grams of rice flour 
• 1/8 tsp salt 
• 1/4 tsp Vanilla powder

How to Make:

1. Steamed glutinous until half-cooked for 10 minutes, remove from heat.  
2. Pour the coconut milk, salt and pandan leaves. Stir until the coconut milk is absorbed.
3. Steamed glutinous until cooked again for 30 minutes, remove from heat. 
4. Grease a 10x10x7 cm sized pan with vegetable oil / Cover with plastic, put sticky while compacted. 
5. Mix all the ingredients except the rice flour and coconut milk until blended. 
6. Put the rice flour and coconut milk gradually while stirring. 
7. Pour the batter in a pan-stemmed, cook the dough, stirring until dough is thick, remove from heat. 
8. Pour the egg mixture on top of sticky rice, steamed back on medium heat until the top layer hardens about 45 minutes, remove from heat.
9. Let cool, remove from Loyong and pieces and serve.

Selendang Mayang

Recipe Ingredients: 

•  90 gr sago flour 
• 60 gr rice flour
• 1 tsp salt
• 400 ml of water pandan leaf / leaf suji
• 600 ml of water
• 500 grams of brown sugar, sliced 
• 700 ml of water 
• Ice

Sauce:

• 1000 ml coconut milk 
• 3 pieces of pandan leaves 
• 1/2 tsp salt

How to Make:

1. Mix sago flour, rice flour, salt, water, pandan leaf / leaf suji, and water, stirring until the flour dissolves. 
2. Cook the starch solution, stirring constantly until the mixture coagulates and mature.
3.  Lift and pour in a container, refrigerate. Once cool, cut into selendang mayang pieces according to taste.
4. Boil brown sugar and water until sugar is dissolved. Remove and strain, chill.
5. Pour the sugar syrup to taste, give Virgin shawl, coconut milk, and ice.
   

Es Palu Butung

Recipe Ingredients:

• 8 bananas. Steamed and peeled
• Ice cubes, shaved
• syrup 
• 600 cc coconut milk obtained from 1 coconut 
• 50 grams of rice flour 
• 2 pieces of pandan leaves 
• 75 grams of sugar
• ¼ teaspoon vanilla
• ¼ teaspoon salt

How to Make:

1. First, make porridge first. Mix the rice flour with coconut milk, stir until dissolved
2. The rest of the coconut milk boiled with sugar, pandan leaf, vanilla, and salt
3. Pour the flour that has been dicapur with coconut milk into the stew before, stir until cooked and thickened then remove from heat.
4. Prepare a serving bowl. Cut the boiled banana into pieces and place in bowl. Add the rice flour porridge, give shaved ice and add the syrup.
5. Ice palu butung ready to eat.