In Islam, pregnant and breastfeeding women are permitted not to fast if they are worried that doing so will harm themselves or the fetus. However, some Muslim pregnant women decide to fast during the month of Ramadan after being declared healthy by doctors.
Pregnancy can change the way the body works, so it requires proper nutritional and fluid intake. If you are fasting while pregnant, then dehydration is something you need to watch out for, especially if Ramadan falls during the long hot summer days.
So, to reduce the risk of dehydration, you can stay in a cool and shady place, don't push yourself too hard, and try to drink lots of fluids after breaking the fast and at dawn. Remember that during pregnancy, the amount of fluid needed may increase by one or two glasses a day.
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Apart from drinking lots of water, mothers can also consume foods that have high water content, such as fruit, vegetables with soup, and soup when eating sahur and breaking the fast. Several types of food also contain the nutrients needed during pregnancy.
Instead of buying food outside, mothers can prepare their own menu for breaking the fast and sahur at home. There are various recipes for menu variations that are easy to make, such as takjil for breaking the fast. When making takjil, mothers can measure the ingredients themselves, so they can limit their intake of flour and sugar.
If you are pregnant and planning to fast during Ramadan, here are 9 takjil menu recipes that are healthy and easy to make:
1. Compote the taro balls
Ingredients:
500 grams sticky rice taro, peeled, steamed, ground 75 grams sago flour 1/2 teaspoon salt 2 drops red and green coloring 1 liter water, for boiling 500 ml coconut milk from 1 coconut 100 grams granulated sugar 3 pandan leaves, summed
How to make:
Stir the ground taro, sago flour and salt together. Divide the dough into two parts, add color to each (color according to taste), then mix well. Shape the dough into balls the size of marbles. Do the same thing until the dough runs out. Boil water, add the dough balls, boil until cooked and float. Lift and drain. Put the colored taro balls into the coconut milk sauce, boil again briefly until it boils. Lift. Pour into a bowl, serve while warm.
2. Green Banana Ice
Ingredients:
4 king bananas, steamed. It could also be kepok banana, jackfruit, Tandauk. 6 tablespoons rice flour 2 tablespoons tapioca flour 1/2 teaspoon salt 250 ml pandan leaf juice 1/2 teaspoon pandan green cake coloring Syrup to taste.
How to make:
Cook all ingredients except bananas. Cook until it becomes a dense dough, then turn off the heat and let the mixture warm. Take 4 tablespoons of the mixture, then spread it on a piece of plastic or banana leaf that has been smeared with oil. Flatten. Place the steamed banana in the middle. Wrap. Make sure the entire surface of the banana is covered with batter. Press the dough, prick the surface of the plastic wrap with a toothpick if using plastic wrap. Steam again for 20 minutes. Remove, cool. Serve with coconut milk sauce or syrup.
3. Tofu Meatball Filling
Ingredients:
2 white tofu 100 grams ground beef 1 segment of chopped ginger 3 cloves of garlic Pepper Salt 2 tablespoons oyster sauce 1 tablespoon soy sauce 2 tablespoons cornstarch Spring onions
How to make:
Cut the tofu into four pieces. Make a hole in the middle of the tofu. Mix meat, garlic, ginger, salt and pepper. Stir well. Shape the meat like a small ball. Insert the meat into the middle of the tofu.
Steam the tofu for 15 – 20 minutes. Set aside. Mix oyster sauce, soy sauce, cornstarch and salt. Stir until thick. Tofu is ready to be served.
4. Tempe Mendoan
Ingredients:
15 pieces of mendoa tempeh, cut into thin wide strips 200 grams of wheat flour 250 cc of water 2 spring onions, finely sliced Cooking oil
Softened seasoning:
4 cloves garlic 4 cloves shallots 1 tablespoon coriander 5 candlenuts 1 centimeter turmeric, roasted 1 centimeter galangal Salt
How to make:
Mix flour, water, ground spices, spring onions and salt. Then, stir until evenly mixed, and dip each piece of tempeh into the flour mixture. Fry tempeh briefly in hot oil. Remove and serve while still warm with soy sauce.
Illustration of Tempe Mendoan/ Photo: Getty Images/iStockphoto/Asahi Idamanto
5. Rainbow Fruit Soup
Ingredients:
1/2 apple 1/4 large dragon fruit 1 small bowl of melon to taste Lychee syrup to taste Sweetened condensed cold water 6 pieces of colorful jelly 1 small bowl of nata de coco
How to make:
Cut the fruit into small pieces, add jelly, nata de coco and water. Mix with lychee syrup and thick sweet Stir and adjust the taste. Ready to serve cold.
6. Shrimp Bakwan
Ingredients:
250 grams of fresh medium sized shrimp, washed and drained 100 grams of wheat flour 50 grams of rice flour Enough cooking oil Enough water
Ground spices:
Mix wheat flour, rice flour and ground spices. Then, stir until evenly mixed, pour in enough water to make a thick dough. Heat the pan. Put the stemmed mold into hot oil, pour in the bakwan mixture, then add 3 to 4 shrimp. Fry in hot oil. If the dough has separated from the mold and has started to harden, immediately remove it. Serve as a snack to break the fast or as a side dish.
7. Green Bean Porridge
Ingredients:
650 grams of green beans, washed 250 grams of brown sugar 125 grams of granulated sugar 1 tsp salt Enough water to cover the green beans 2 pandan leaves, squeezed, knotted 2 knuckles of ginger, bruised 1 tablespoon cornstarch dissolved in a little water
How to make:
Boil all ingredients until tender, stirring occasionally. Add cornstarch liquid, stir well. Remove when cooked and soft. Let it sit at room temperature before eating.
8. Tropical Fruit Ice Setup
Ingredients:
300 grams pineapple flesh, cut into 2 cm cubes 1 dragon fruit, cut into 2 cm cubes 3 kiwi fruit, peeled, cut into cubes 1 sweet fragrant mango, cut into cubes 2 star fruit, cut crosswise 4 passion fruit, flesh removed 350 ml lime juice 200 grams granulated sugar 200 ml water Ice cubes to taste
How to make:
Mix all the cut fruit. Stir the lime, sugar and water until the sugar dissolves. Pour into the fruit mixture, stir well. Cook over low heat until the fruit wilts. Remove and let cool. Mothers can serve it with ice cubes.
9. Green Grasshopper Coconut Ice
Ingredients:
200 grams young coconut, dredged wide 1 tsp basil, soaked 200 grams green grass jelly, dredged with a tablespoon 300 grams shaved ice 150 ml syrup (flavor free)
Coconut milk sauce ingredients:
500 ml coconut milk from 1 coconut 2 panda leaves, knotted 1/2 tsp salt
How to make:
Boil the coconut milk ingredients while stirring until it boils. Then, lift and cool. Serve green grass jelly with coconut milk sauce, young coconut, basil, shaved ice and syrup.
The takjil recipes above are quoted from the book 100 Natural Kolak Recipes by Dapur Alma, the book Popular Indonesian Cakes Sabine Cake Shop Bakulan Recipes by AA Putu Tuti Diantarini, the book 30 Ramadhan Takjil Recipes by Lailatul Khafidhoh, the book 1500 Selling Drink Recipes by Indriani, and several other sources. Good luck trying this takjil recipe chosen by HaiBunda.
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(aci/ank)