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Ingredients
- Serves 2-4 people
30 g Glutinous rice
30 g Mung Bean
30 g Peanuts
30 g Sago Pearls
2 slices Bread
2 segment Ginger
3 sticks Lemongrass
1 Pandan Leaf
1 tsp Salt
3 tbsp Sugar
100 ml Coconut Milk
1 litre Water
Wedang Angsle
The perfect companion for cold nights, Wedang Angsle is a beverage originally sold by peddlers in East Java. This Indonesian drink is a combination of sticky rice, mung beans, pink pearls, and peanuts, served with coconut milk and slices of lemongrass and ginger. Add a little bit of bread and this surprising concoction could be your new favorite source of warmth on a rainy day.
- Easy
- 5 min
- 10 min
- 10 min
- 2 steps
- 12 Ingredients
- Easy
- 2 steps
- 12 Ingredients
- 5 min
- 10 min
- 10 min
Instructions
-
Boil coconut milk
- In a pot, cook coconut milk with 100ml water over medium heat. Add lemongrass, pandan leaf, ginger, sugar and salt.
-
Cook glutinous rice
- In a pot, add 80 ml of water and glutinous rice. Cook over medium heat. Remove when rice is soft and sticky.
- In a pot, add 80ml of water and green beans. Cook over medium heat. Remove when green beans are soft and enlarged.
- In a pot, add 80ml of water and sago pearls. Cook over medium heat. Remove when the pearls are cooked through and soft.
- In a pot, add 80ml of water and peanuts. Cook over medium heat. Remove when the peanuts are cooked through and soft.
- Slice the bread into 1 x 1cm pieces.
Plate and Serve!
Add all the ingredients in a bowl and pour in the boiled coconut milk. Ready to serve.
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