Recipe banana compote is delicious and fresh made at home

banana compote is food that is simple with a taste that is not inferior to the food of the modern other. I will give a few recipes below.

Compote is a favorite food of Indonesian society, especially during Ramadan. Before eating the other food, compote into the main menu when breaking. In addition to it tastes sweet, the compote was fresh and able to help quench your thirst after a day of fasting.

Takjil favorite this is of concern, not only from the quality of taste, but of the type of material a becomes the attractiveness of the community. The compote can be found in a variety of types, ranging from banana compote, sweet, to the seeds of salak. See been growing so rapidly to this type of food, not a few people curious about the manufacturing process.

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https://cit.instructure.com/eportfolios/22934/Home/VER_filmeHD_Contgio_filme_em_portugues_2011_filme_completo_hd

https://portfolium.com/entry/vem-assistir-as-cinquenta-sombras-mais-negras-fil

https://cit.instructure.com/eportfolios/22940/Home/VERHD_As_Cinquenta_Sombras_Mais_Negras__Filme_Completo_em_portuguese_

If you usually reluctant to make your own and feel more practical if you buy. I occasionally make the compote yourself, definitely it will be much more palatable and certainly the cleanliness and health will be maintained. If you are confused on how to make it, here are some recipes banana compote that you can try at home. Practical and easy to really. Like what? The following alerts peliculas21.net from a variety of sources

1. Compote Of Plantain, Cassava & Kolang Kaling.

Mix these three ingredients will make the iftar menu you are much more fresh. Here's how to make it.

The materials needed:

- 800 gr of banana kepok
- 300 gr of brown sugar/according to taste
- 3 sheet of pandan leaves
- 150 gr kolang kaling
- 400 gr of cassava
- 1,000 cc of water coconut milk
- Granulated Sugar
- Salt
- 1/4-1/2 tsp vanilli powder

How to make it:

- Cut-cut cassava, cut according to taste, wash clean. Then peel bananas, cut according to taste, boil the brown sugar with 100 cc of water, strain the water, boiled kolang-kaling, drain.
- Boil coconut water + brown sugar + granulated sugar + vanilli powder + pandan leaves in a medium heat while stirring-stir until boiling.
- Enter the cassava + kolang kaling. If cassava is 1/2 cooked, put the bananas. Let stand until cooked, not too much stirred.
- The compote is ready to be served.