Siapa sih yang bisa nolak semangkuk Kolak Candil atau Bubur Biji Salak pas lagi pengen yang manis-manis? Teksturnya yang kenyal, ketemu kuah santan gurih dan saus gula merah yang kental, bener-bener perpaduan maut yang bikin nagih.
Banyak yang ngira bikin candil itu ribet dan butuh waktu lama. Padahal, kalau tau triknya, kamu bisa bikin sendiri di dapur kosan atau rumah tanpa perlu drama dapur berantakan. Yuk, intip resep rahasia bikin Kolak Candil yang anti gagal dan pastinya “ngalemu” di lidah!
Kenapa Kolak Candil Selalu Jadi Juara?
Beda sama kolak pisang atau ubi potongan, candil punya keunikan di tekstur bolanya yang chewy. Rahasianya ada di perbandingan tepung tapioka dan bahan utamanya. Biasanya orang umum pakai ubi jalar, tapi ada juga yang versi tepung ketan aja.
Menurut Chef Devina Hermawan dalam salah satu kontennya, kunci utama candil yang enak itu ada di tekstur yang nggak keras saat dingin. “Biar tetep empuk, perbandingan ubi dan tepungnya harus pas. Jangan kebanyakan tepung supaya nggak kayak makan karet,” kurang lebih gitu pesan dari para ahli dapur.
Bahan-Bahan yang Perlu Disiapkan
Gak perlu belanja ke pasar, bahan-bahannya gampang banget dicari di minimarket atau tukang sayur depan komplek.
Bahan Bola Candil:
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500 gram ubi jalar (pilih yang warna oranye biar cakep).
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150 gram tepung tapioka (kanji).
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Sedikit garam biar rasanya nggak hambar.
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Air secukupnya buat ngerebus.
Bahan Saus Gula Merah:
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200 gram gula merah (pilih yang warnanya gelap biar legit).
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2 lembar daun pandan (iket simpul biar wangi).
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600 ml air.
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1 sdm tepung tapioka (larutin pakai dikit air buat pengental).
Kuah Santan:
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200 ml santan kental (boleh instan kok!).
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Sedikit garam.
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Daun pandan.
Step-by-Step Bikin Candil Anti Gagal
1. Olah Ubi Sampai Halus
Pertama, kupas ubi dan kukus sampai bener-bener empuk. Pas masih anget, langsung bejek-bejek sampai halus. Kalau udah dingin biasanya bakal lebih susah halus dan teksturnya jadi bergerindil.
2. Bikin Adonan Bola-Bola
Campurin ubi halus tadi sama tepung tapioka dan garam. Uleni tipis-tipis aja sampai bisa dibentuk. Jangan terlalu semangat nguleninya ya, cukup sampai rata aja. Terus, bentuk bulet-bulet kecil seukuran kelereng. Ajak temen atau adek biar cepet beres!
3. Rebus Sampai Mengapung
Masak air sampai mendidih, terus cemplungin bola-bola candilnya. Tunggu sampai mereka semua mengapung ke permukaan. Itu tandanya udah mateng. Tapi jangan langsung diangkat, diemin bentar sekitar 1-2 menit biar matengnya sampe ke dalem.
4. Bikin Kuah Gula yang Kental
Di panci beda, rebus gula merah, air, dan daun pandan. Kalau udah mendidih dan gula larut, saring biar kotoran dari gula merahnya nggak ikut kemakan. Masukin bola candil ke dalem air gula, terus tuang larutan tapioka. Aduk pelan sampai kuahnya mengental dan meletup-letup.
5. Siram Santan Gurih
Terakhir, masak santan, garam, dan pandan pakai api kecil. Jangan ditinggal ya, nanti santannya pecah dan tampilannya jadi kurang oke.
Banyak orang gagal karena candilnya jadi keras pas udah dingin. Nah, tips dari komunitas masak Cookpad, rahasianya adalah jangan pelit sama ubinya. Kalau tepungnya terlalu dominan, candil bakal jadi keras banget kayak boba yang kelamaan di kulkas.
Selain itu, pastikan kamu pakai gula merah yang kualitasnya oke (gula kawung atau gula aren asli). Gula yang bagus bakal kasih aroma karamel yang kuat dan warna cokelat yang eksotis banget.
“Kolak candil itu comfort food paling juara. Kuncinya di takaran air gula yang pas, jangan terlalu cair supaya bumbunya ngeresap ke dalem bola-bola ubinya,” tulis salah satu user di forum diskusi kuliner DetikFood.
Bikin kolak candil sendiri di rumah itu sebenernya sesi terapi yang seru. Selain lebih higienis, kamu bisa atur sendiri tingkat kemanisannya. Gak perlu nunggu momen tertentu buat nikmatin semangkuk kehangatan ini.
Gimana? Gampang banget kan? Cocok banget nih buat nemenin sore kamu pas lagi ujan atau sekadar pengen self-reward setelah seharian kerja. Selamat mencoba di dapur masing-masing ya!
Sumber:
- Resep Candil Ubi Kenyal – Devina Hermawan (YouTube/Website Official)
- Tips Mengolah Tepung Tapioka – Cookpad Indonesia
- Panduan Kuliner Tradisional – DetikFood
- Inspirasi Resep Rumahan – BrilioFood
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