IMPERIUMDAILY.COM-MALANG – Calling as the body warmer drink, there are round and angsle names. When the original round is from China (called tangyuan), the drink called angsle is not yet clear but everyone know that angsle a typical Malang drink. Maybe because in the city of Malang there has been selling this angsle wedang since 1948.
The word wedang in Javanese means warm drink. If you view that, it is just right for the angsle or round that is unique to Malang because Malang is cold.
Apart from the origin of the angsle, this warm drink is suitable to be enjoyed with family at night.Malang’s distinctive angleness is tangible sweet-savory coconut milk sauce containing various ingredients. Between petulo (the local designation for Putu Mayang cakes), white sticky rice, pieces of bread, pearls, and boiled green beans.
Legendary angsle sellers in Malang are the ‘Round Titoni’ shop on Jalan Zainul Arifin Number 17, Malang City. Besides being famous for its round wedang, Ronde Titoni also provides angsle. This stall has been around since 1948.
Besides angsle in Ronde Titoni, there are quite a lot of angsle sellers in Malang City. Itinerant traders are also easily found in various villages or housing.
If you want to make your own, the method is also quite easy. Making angsle with family during the holidays is no less fun. The following ingredients and how to make angsle for six servings.
400 ml coconut milk, from ¼ coconut grains
250 g rice flour, steamed
50 g of starch
4 pandan leaves, knots
1 teaspoon salt
½ teaspoon green coloring
½ teaspoon pink coloring
1.5 l thin coconut milk, from 1 coconut
3 pandan leaves
200 g sugar
1 teaspoon salt
5 cm ginger, bruised
100 g white sticky rice, steamed cooked
3 pieces of white bread, remove the edges, diced 1 cm
50 g of green beans, boiled cooked, drained
100 g of pomegranate seeds, boil well, drain
How to make:
- Mix coconut milk, rice flour, starch, salt, and pandanus over low heat. Cook until thickened. Lift. Remove the pancake.
- Divide into 2 parts, dripping each with coloring. Knead until the color is evenly distributed.
- Insert the mixture into the putu mayang mold, press while rotating so that the dough that comes out immediately mounts.
- Cover the boiler with oil paper. Arrange petulo on it. Steam until cooked (± 25 minutes). Lift. Set aside.
Boil coconut milk with pandanus, sugar, salt, and ginger over low heat. Lift.
Add petulo and all ingredients to the serving bowl. Water the soup. Serve warm. (yos)