July 10, 2020
Maybe, for some people outside Indonesia haven’t seen this porridge (I don’t know, but I never heard about this outside). Sweet Porridge is Indonesian Snack and this Pomegranate Porridge is one of them. I often buy it in the traditional market.
This one is my favourite.
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between 5 and 10 m (16 and 33 ft) tall.
The pomegranate originated in the region extending from Iran to northern India, and has been cultivated since ancient times throughout the Mediterranean region. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.
The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact sarcotestas or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine.
Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, the Indian subcontinent, Central Asia, the drier parts of Southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and the San Joaquin Valley in California. In the 20th and 21st centuries, it has become more common in the shops and markets of Europe and the Western Hemisphere.
To make sweet porridge (source internet),
Soak the pomegranate in the water for about 1 hours. Then Boiled the pomegranate with sugar, pandan leaves, vanilla paste until soft and looks transparent and looks like porridge, very thick. Taste it, you can add a little salt if you want. Mix sago flour with 2 tablespoon of water, and pour it into the pomegranate sauce and boiled it.
For the white sauce, or coconut milk, boiled the coconut milk with salt and pandan leaves.
Put the pomegranate in the bowl, then pour some coconut milk (based on your suitable). Enjoy it while warm..