Roasted Bread in Hot Coconut Milk Sauce With Brown Sugar

An Indonesian Iftar MealPlant-based Dessert and Easy To Make It

We all know about roasted bread. But what if we serve it in a hot plant-based milk sauce, including coconut milk sauce?

This recipe is a traditional Indonesian recipe that we only serve during the month of Ramadan to break the fast. That's because we can only get a supply of roasts during the month of Ramadan.

So every Iftar, this dish is filling enough to break the fast, with a sweet and savory taste.

ROASTED BREAD / 'ROTI KLATAK'

We call these loaves 'Roti Klatak'. Actually, this is a crispy and crunchy texture of bread from the roasting process.

The shape of 'Roti Klatak' here is small compared to bread in general and that is its uniqueness. When served with hot coconut milk sauces, their shape will enlarge after absorbing the sauce mixture.

Without being cooked, this type of bread is also delicious to enjoy just like that with tea or coffee. Some of the references read say that 'Roti Klatak' was intended for seafarers who traveled long distances and then enjoyed it with tea or coffee. The dry and crispy texture makes this bread last long.

The price is also quite cheap, for one package it sells for around 0.1 to 0.2 USD depending on the regions in Indonesia.

So this time I will show you how to serve Roasted Bread in Hot Coconut Milk Sauce with Brown Sugar. I promise it's really easy to do. You can also use toasted bread in general, but make sure the bread is really crispy.

THE INGREDIENTS

2 packs of roasted bread or about 100 grams
800 ml of coconut milk
1 teaspoon of salt
200 grams of brown sugar with 300 ml of water. Melt them into a sauce.
Pandan leaves, but you can replace it with vanilla to add a delicious fragrance.

COOKING INSTRUCTIONS

- STEP 1

Prepare brown sugar sauce. Slices brown sugar to make it easier for brown sugar to melt.

- STEP 2

Cook brown sugar with 300 ml of water and pandan or vanilla leaves until it becomes the perfect sauce. Then strain, and set aside.

- STEP 3

Cook coconut milk with pandan leaf or vanilla and salt. Bring it to a boil.

- STEP 4

After boiling, add the roasted bread and sink the pieces of bread with a spoon. Then immediately turn off the heat as soon as the bread has become mushy.

- STEP 5

Serve with the brown sugar sauce that was made earlier. Ready to be enjoyed.

THE RESULTS

The result looks like porridge, but not really. We can still see the texture of the bread on the surface of the sauce.

Add brown sugar sauce to your liking. You can also use this type of sweetening sauce instead of brown sugar, and you can also cook the sweetener together with coconut milk sauce.

Sweet and savory, it is enough to replenish our energy after fasting. But if it's not Ramadan, I would also like to make this recipe when there is roasted bread in stock.

How about you? Have you ever had a dessert like this?

PHOTOGRAPHY BONUS

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Thank you for reading my food blog and reblog if you want my recipe this time worthy of reading by others.

All pictures were taken with iPhone 11.

Best Regards,
Anggrek Lestari

Who is Anggrek Lestari?

_{Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share food content that makes others happy and can get inspiration for foods that are easy to make and contain elements of health.}
_{Make sure you follow her blog as well for some interesting discussions about life other than food.
If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.}

_{Contact Person: authoranggreklestari@gmail.com
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