Sweet Creamy Panna Cotta Marrow Porridge Recipe


Marrow porridge is one of the favorite takjil when breaking the fast. This time it appears in the style of Italian pudding. Keep it soft and sweet with the addition of biscuits and strawberries.

Panna cotta This is a typical Italian milk pudding. Made from milk, cream and sometimes added pieces of fresh fruit. Use gelatin so that the texture is chewy and soft.

This pudding can also be made from marrow porridge dough. The soft savory taste is even more interesting with the combination of biscuit crumbs, brown sugar sauce and strawberry pieces.

I love marrow porridge so much, detikfood readers Yona Yolanda make a dessert in the form of a beautiful five-star hotel-style panna cotta porridge. Turns out it wasn’t that difficult. You can serve it for iftar or Eid treats. Here’s the full recipe.

PannaCotta Marrow Porridge Recipe

Total Serving Time : 90 Minute
For Presentation: 5 Portion
Recipe Title: Panna Cotta Marrow Porridge
Category : dessert
Cook : porridge
Preparation Duration : 30 Minute
Cooking Duration: 60 Minute
Total Duration : 90 Minute
Material :
  • Panna cotta:
  • 125 g rice flour
  • 250ml liquid milk
  • 250ml liquid coconut milk
  • 10 g gelatin powder
  • 2 pandan leaves, cut into pieces
  • 1/4 tsp salt
  • 1 tbsp sugar
  • Brown sugar sauce:
  • 100 g palm sugar
  • 80ml water
  • 3 tbsp thick coconut milk
  • 1 pandan leaf
  • Complementary:
  • coconut biscuits, bruised
  • boiled pearl sago
  • biscuits
  • fresh strawberries
How to Make Panna cotta Marrow Porridge:
  1. Soak the gelatin in 2 tablespoons cold water, let it sit for 10 minutes or until it thickens.
  2. Combine rice flour, milk, coconut milk, pandan leaves, stir well then cook until boiling.
  3. Enter the gelatin that has been soaked in cold water. Cook until boiling then remove.
  4. Pour into the mold as desired. Let it cool down and then store it in the refrigerator.
  5. Brown sugar sauce: Combine brown sugar, water, pandan leaves and salt and cook until the sugar dissolves.
  6. Add coconut milk and cook until thickened over low heat until it boils then remove from heat and let cool.
  7. Serving: Put the panna cotta marrow porridge in the middle of the serving plate, add the toppings; crumbs of coconut biscuits, sago pearls, biscuits and strawberries then drizzle with brown sugar sauce.
  8. Serve immediately.
Gelatin powder and sheetsGelatin powder and sheet Photo: iStock

Tips for making panna cotta porridge:

1. Gelatin for panna cotta can use powder or sheet, with the same weight.
2. In order to look attractive, print panna cotta with round prints, floral motifs or others.
3. So that the brown sugar sauce is smooth and clean, after boiling, strain and set aside to cool.

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