Angsle or wedang angsle is an East Javanese specialty that resembles compote. Traditional angsle sellers used to go around the village only at night, because warm angsle is best served at night or when it's raining.
Warm, spicy and refreshing, that's how special this signature wedang angsle recipe is! Now you can try making it yourself!

Ingredients:
- 1 packet SAGGAR TEPPER
- 100 grams of mung beans
- 100 grams glutinous rice
- 1 packet of sliced white bread
- 2 pandanus leaves torn into pieces
- 1 tsp salt
- granulated sugar to taste
- 1 tsp vanilla
- 1500 ml medium thickness coconut milk




How to make:

1. Bring water to a boil, add sago pearls, cook until cooked while stirring occasionally, remove from heat and drain.
Don't forget to flush with cold water, so it doesn't stick. Set aside.
Wash the green beans, soak for 1 hour, boil with enough water until cooked, remove and drain.
Wash the glutinous rice, soak for 1 hour.
Cook with enough water, while occasionally stirring until the water shrinks and runs out (half cooked).
Then steam for 20 minutes until cooked, set aside.
After that, make the sauce, coconut milk, sugar, salt, and vanilla cooked to a boil while continuing to stir so that the coconut milk does not break.
Finally take all the filling ingredients, arrange in a bowl, pour with warm sauce, serve.


source images :
https://assets.pikiran-rakyat.com/crop/0x0:0x0/x/photo/2022/03/08/1776166796.jpg
https://www.masakapahariini.com/resep/resep-wedang-angsle-khas-malang/