Telur Karuang
fish roe porridge

200 gr white ketan (sticky rice)
100 gr rice flour
2 tbsp suiji and pandan extract
1/2 tsp betel lime juice
1/2 tsp salt
300 gr water

Bahan-bahan saus:
ingredients sauce:
1000 ml santen (coconut milk)
250 gr palmsugar
2 pandan leaves
1 tbsp rice flour
2 tsp water
1 egg

Cara membuat:
Mix the ketan with the rice flour, the betel lime juice annd the suiji and pandan extract and knead it together with the salt and the water until it forms a homogene dough. Shape from the dough 3 cm long ovals.
Cut the pandan leaves into thine slices and tie it in a knot. Mix the riceflour with the water and beat the egg. Grate the palmsugar. Heat in a pan the santen and add the green ovals. Cook it until the ovals statrs to float. Then mix in the ricewater and the egg. Then serve.

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