Wedang Angsle Recipe

Cooking Directions

• STEP 1.In a pot, bring water to a boil and add mung beans. Cook until tender.
• STEP 2.In a separate pot, bring coconut milk, palm sugar, and pandan leaves to a simmer.
• STEP 3.Add the cooked mung beans, glutinous rice balls, and jackfruit to the coconut milk mixture.
• STEP 4.Simmer for a few minutes until the rice balls are cooked through.
• STEP 5.Serve the Wedang Angsle hot and garnish with fried peanuts and sesame seeds.

Cooking Tips

• You can add other ingredients such as sweet potatoes or bananas for additional flavor and texture.
• If you can't find palm sugar, you can substitute it with brown sugar.
• Adjust the sweetness of the soup by adding more or less palm sugar.

Storage and Serving

• Wedang Angsle is best served fresh and hot.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.