Contents:
- Medical Video: How to Break Your Fast and Destroy Belly Fat Quickly
- Healthy compote recipes for breaking fast
- 1. Yogurt banana compote
- 2. Pumpkin almond milk compote
- 3. Kolak broth porridge
Medical Video: How to Break Your Fast and Destroy Belly Fat Quickly
The term "breaking fast with the sweet" is indeed highly recommended when the breaking time arrives. But don't just make it sweet, make sure it's also healthy. Well, the menu is always there and is a mandatory menu for breaking the fast when Ramadan is a banana compote.
Banana compote will taste good when served as a menu for breaking the fast because it has a distinctive taste with a blend of sweet and savory flavors. No wonder many people like this one takjil food.
Despite being a favorite takjil menu, in fact this food contains high levels of bad fat. Because, this food has coconut milk and sugar so it can trigger an increase in cholesterol and blood sugar. Therefore, you must be smart in processing this one menu.
Healthy compote recipes for breaking fast
If in general compote is made using coconut milk ingredients, this time you can try making a recipe for compote using healthier ingredients instead of coconut milk. Coconut milk substitutes that you can use are almond milk, cashew milk, and yogurt.
You can get the product on the market, but make sure you choose this type of product by reading the nutritional label first to make sure there is no added fat and sugar in it. Here are some variations of healthy compote recipes that you can try at home to break your fast.
1. Yogurt banana compote
Necessary materials:
Material A:
- 250 grams of plain yogurt
- 50 grams of non dairy creamer
- 50 grams of cornstarch
- Adequate ice water
(All ingredients aremixer)
Material B:
- 2 kepok bananas or according to taste
- 2 ripe jackfruit
- 1 piece of palm sugar
- 2 pieces of pandan leaves
- 1 vanilla powder
- Salt to taste
- Enough water
How to make:
- Add water, sugar and pandan leaves and cook until boiling or brown sugar dissolves.
- Add the bananas to the pan, then cook until the bananas are tender on medium heat.
- While continuing to stir, add salt, cinnamon into it, wait until done.
- After cooking, lift and cool.
- Then serve by adding yogurt sauce on top of the compote.
2. Pumpkin almond milk compote
Necessary materials:
- 450 grams of pumpkin cut into pieces
- 200 grams of kolang kaling that has been washed clean
- 100 ml of water
- 200 grams of palm sugar
- 2 pieces of pandan leaves
- Adequate cinnamon powder
- ½ teaspoon salt
- 500 ml of almond milk
How to make:
- Add water, sugar, and pandan leaves and cook until brown sugar dissolves or boils.
- Add the pumpkin to the pan, then cook until the squash is tender on medium heat.
- While continuing to stir, add salt, cinnamon, almond milk into it, wait until cooked.
- Then serve in a bowl.
3. Kolak broth porridge
Necessary materials:
- 100 grams of rice flour
- 200 grams of palm sugar
- 2 jackfruit pieces cut into small pieces
- 2 kepok bananas are cut into pieces
- 500 ml of cashew milk
- 2 pieces of pandan leaves
- Adequate cinnamon powder
- Salt to taste
How to make:
- Dissolve rice flour in boiled water, add a little salt. Then cook until boiling. Pour the mixture into a bowl and cool.
- Boil cashew milk into a pan, add a little salt, pandan leaves, jackfruit and palm sugar. Stir until boiling.
- Put the kepok banana, cook for a while and then lift.
- Pour almond milk compote over the rice flour mixture that has been digitized.
