• 250 gr beras ketan putih, cuci, tiriskan
• 1 1/2 butir kelapa kecil (kurang lebih 500 gr), kupas, parut dan sangrai sampai kecokelatan.Tumbuk kasar bila parutan kelapa terlalu besar
• 250 gr gula merah, sisir halus
• 50 gr gula pasir
• 1/2 sdt bubuk kayu manis
• 1 sdt merica bubuk
• 1 sdt jahe bubuk

Cara membuat:

1. Sangrai beras ketan sampai kering dan kecokelatan. Tumbuk tanpa diayak. Campur gula dengan sedikit air mendidih sampai larut, saring.
2. Campur ketan sangrai tumbuk, kelapa, merica, dan jahe. Tuangi gula sambil diuleni sampai rata dan bisa dibentuk dengan tangan.
3. Ratakan adonan di atas loyang, potong menurut selera. Bisa juga dibentuk bulat-bulat kecil sebesark kelereng. Angin-anginkan sampai kering. Simpan dalam wadah tertutup.

Catatan:

Alu Padih penganan khas daerah Sibolga - Sumatera Utara. Kue ini hanya tahan selama lebih kurang 1 minggu saja. Agar lebih tahan lama, jemur kue di bawah panas matahari yang terik, atau panggang di dalam oven dengan api kecil selama lebih kurang 15 menit.

FROM GLUTINOUS RICE/GLUTINOUS RICE FLOUR

BROWN SUGAR MARBLE

Makes approximately 35 marbles

Ingredients:

• 250 gr white glutinous rice, washed and rinsed
• 1 1/2 small coconut (approximately 500 gr), skinned, grated and dry fried until brown. Roughly pound if the coconut shreds are too large
• 250 gr brown sugar, mashed
• 50 gr granulated sugar
• 1/2 tsp cinnamon powder
• 1 tsp ground white pepper
• 1 tsp powdered ginger

Method:

1. Dry frythe glutinous rice flour until dry and brownish. Pound without sifting. Mix the sugar with a little boiling water until blended and then sift.
2. Mis the pounded braised glutinous rice, coconut, pepper and ginger. Add the sugar while kneading until dough is mixed well and can be shapes by hand.
3. Flatten the dough on a cookie sheet, cut according to taste. This dough can also be shaped into small marbles. When dry, store in an airtight container.

Note:

These marbles are a specialty from Sibolga, North Sumatera. They will only last for about a week. To keep for a longer period of time, dry in the sun or bake in the oben at low heat for about 15 minutes.