Ginger Soup Peanut / Wedang Angsle

INGREDIENTS:

8 pieces jackfruit, diced into 1-cm cubes
100 grams mung beans, cooked until soft
200 grams fermented cassava (tape), diced into 2-cm cubes
200 grams fried peanuts
8 pieces of Putu Mayang, optional

Ginger Sauce:
750 cc water
100 grams ginger, bruised
2 pandan leaves, shredded and tied into knots
200 grams brown sugar
2 tablespoons granulated sugar

Coconut Milk Sauce:
350 cc coconut milk
1 pandan leaf, cut into 5-cm pieces salt

PREPARATION:

Ginger Sauce: boil all ingredients until the sugar is dissolved, Coconut Milk Sauce: boil coconut milk with pandan leaf and salt
To Serve: arrange all ingredients in a bowl, pour hot ginger sauce and coconut milk sauce on top and serve immediately