5 Recommended Takjil Recipes for Breaking the Fast, From Fruit Soup to Pumpkin Kolak

Kapanlagi.com - Takjil is one thing that cannot be missed when breaking the fast. And as we know, there are various foods that are usually used as takjil. Starting from dates, banana kolak, fruit ice and many more.

Quoting Merdeka.com, this time there are 5 recommended takjil recipes that you can make at home. What are they? Let's find out more in the following review.

1. Kolang-Kaling Sweet Preserved Fruit

Ingredients:
1 kg kolang kaling (arenga pinnata)
1.5 liters of water
3 pandan leaves
1 tsp salt

Sugar syrup:
800 ml water
200 gr granulated sugar or to taste
5 pandan leaves
7 kaffir lime leaves
Food coloring as desired

How to make:
1. Boil kolang kaling with 1 liter of water, pandan leaves, and salt until it boils and softens.
2. Lift and drain, discard the boiling water, rinse the kolang kaling with boiled water. Drain.
3. In another pot, cook the sugar syrup, 800 ml of water, granulated sugar, pandan leaves, kaffir lime leaves, and food coloring as desired.
4. Then, after boiling, add the kolang kaling, stir well, cook until boiling again and the sugar syrup reduces. Turn off the heat, after cooling put it in the refrigerator, wait until it's cold and serve.

2. Fruit Soup

Ingredients:
100 gr creamer
1 liter of water
75 gr granulated sugar or to taste
White seaweed as desired
1 mango, cut into pieces
Grapes as desired
Nata de coco
Apples
Cendol as desired
Sago pearls, cook until they expand
Basil seeds as desired

How to make:
1. Mix creamer and sugar, then cook until it boils and the sugar dissolves.
2. Lift and let the hot steam disappear. Put it in the refrigerator for at least 4 hours or let it sit overnight, the syrup will taste better.
3. Mix all ingredients, stir well, let it sit in the refrigerator for 1 or 2 hours to soak and cool, ready to serve.

3. Es Cendol Ketan Hitam

credit: Shutterstock via Merdeka.com

Ingredients for cendol:
50 gr hunkwe flour
50 gr sago flour
50 gr black glutinous rice flour
550 ml water
1/2 tsp salt or to taste
1/2 tbsp kapur sirih water
Vanilla to taste

Ingredients for sugar:
250 gr finely grated palm sugar
300 ml water
5 pandan leaves

Ingredients for coconut milk:
750 ml coconut milk from 1 coconut
Salt to taste
2 pandan leaves
10 jackfruit seeds, diced

Instructions:
1. Mix all cendol ingredients together and cook until boiling.
2. Lift and strain in cendol molds, press and collect with ice water and ice cubes, lift and set aside.
3. Cook all sugar ingredients until boiling and sugar dissolves, then strain and set aside.
4. Then cook coconut milk, salt, pandan leaves until boiling, then pour in the jackfruit, stir briefly and lift.
5. How to serve, put cendol in a serving glass then add sugar water and coconut milk. Serve cold.

4. Klappertaart Kurma Almond

Ingredients:
400 ml liquid milk
2 egg yolks
11 dates, seeded
50 gr cornstarch
100 ml water
1/2 tsp vanilla paste
50 gr butter
1 coconut, take the flesh
50 gr sliced almonds
3 dates, chopped

Topping:
Sliced almonds
Chopped dates

Instructions:
1. Soak the dates in warm water until soft. Then blend the milk and dates until smooth.
2. Cook the milk and date mixture over medium heat. Mix egg yolks, water, and cornstarch. Stir until evenly mixed and pour into a pan while stirring and cook until boiling and thick.
3. Add butter and vanilla paste, stir well. Turn off the heat and pour in the coconut flesh, chopped dates, and sliced almonds. Stir again until well mixed.
4. Pour into glasses until finished and store in the refrigerator until cool. After cooling, add sliced almonds and chopped dates as topping. Ready to serve.

5. Pumpkin and Banana Kolak

credit: Merdeka.com

Ingredients:
400 gr pumpkin, cut into pieces
1 large horned banana, cut into pieces
200 gr palm fruit, boiled
800 ml coconut milk from 1/2 coconut
2 pandan leaves, tied
2 small pieces of brown sugar
4 tablespoons of granulated sugar
1/2 teaspoon of salt

How to make:
1. Boil water in a pot, put in the pumpkin and boil until the pumpkin is half cooked.
2. Then add the banana and palm fruit, let it boil again, remove the floating foam.
3. Pour in the coconut milk, add brown sugar, granulated sugar, salt, and pandan leaves.

If you're still confused about the choice of iftar menu, you can also find a variety of typical Nusantara cuisine at ManisdanSedap.com, KLovers. No need to leave the house, just use your gadget! Let's check it out and order now.

Order Now at ManisdanSedap!

(kpl/lou)