RESEP JUALAN ES TELER SULTAN KUAH KENTAL CREAMY YANG ENAK BANGET
Resep
Es Teler Sultan with Thick Creamy Syrup
Bahan
KUAH KENTAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sagu mutiara: didihkan air, lalu masukkan 250 gram sagu mutiara dan pewarna makanan merah. Aduk hingga tercampur rata dan masak kurang lebih 5 menit.
- Tutup pancinya, matikan api, dan biarkan kurang lebih 30 menit tanpa tutupnya dibuka-buka.
- Buka tutup pancinya dan aduk sagu mutiaranya agar bagian bawahnya tidak gosong. Nyalakan lagi apinya, tambahkan gula pasir agar ada rasa manisnya, lalu masak lagi selama 7 menit. Tutup lagi pancinya, matikan api, dan biarkan hingga sagu mutiaranya matang bening semua.
- Cuci sagu mutiara dengan air, lalu masukkan ke dalam air es agar tidak saling menempel, kemudian tiriskan.
- Puding cincau: campur 1 saset nutrijel cincau 15 gram dengan 4 sendok makan gula pasir, aduk rata, tambahkan 700 ml air dan aduk lagi. Masak dengan api sedang sambil terus diaduk hingga mendidih, lalu matikan api, tunggu uap panasnya berkurang, tuang ke dalam wadah, dan biarkan sampai ngeset.
- Puding hijau: campur 1 saset agar-agar swallow hijau dengan 4 sendok makan gula pasir, aduk rata, masukkan 800 ml air dan pewarna hijau, aduk lagi. Masak sambil terus diaduk hingga mendidih, lalu matikan api, tunggu uapnya berkurang, tuang ke wadah, dan biarkan sampai ngeset.
- Kelapa KW: campur 1 saset nutrijel kelapa 15 gram, 4 sendok makan gula pasir, dan 1/4 sendok teh garam, aduk rata. Masukkan 700 ml air dan 1 saset santan instan 65 ml, aduk rata. Masak sambil terus diaduk hingga mendidih, lalu matikan api, tuang ke wadah, dan biarkan sampai benar-benar ngeset.
- Rendam 3 sendok makan biji selasih dengan air hangat, aduk-aduk hingga biji selasihnya mengembang.
- Kuah kental: masukkan 250 gram gula pasir yang sudah diblender, creamer, satu kaleng kental manis, satu kaleng susu evaporasi, setengah bungkus keju oles, dan sedikit vanili cair ke dalam wadah. Aduk sebentar dengan sendok agar tidak berterbangan saat dimixer.
- Tambahkan 50 gram es batu, lalu mixer dengan kecepatan sedang hingga tercampur rata. Naikkan ke kecepatan paling tinggi dan mixer kurang lebih 15 menit hingga mengental, lalu simpan di kulkas agar hasilnya lebih kental lagi.
- Iris tipis nangka yang bijinya sudah dibuang, potong kotak-kotak kecil puding cincau dan puding hijaunya, dan kerok puding kelapa menggunakan kerokan kelapa.
- Susun dalam cup ukuran 22 ons: satu centong agar-agar hijau, satu centong kelapa KW, satu centong sagu mutiara, 1 sendok makan nangka, satu centong puding cincau, lalu tambahkan es batu dan dua centong kuah kental.
- Beri alpukat, topping nangka, biji selasih, dan parutan keju di atasnya, lalu tutup cupnya. Satu resep ini jadi sekitar 20 cup.
Ingredients
THICK SYRUP:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sago pearls: bring water to a boil, then add 250 g sago pearls and red food colouring. Stir until evenly mixed and cook for about 5 minutes.
- Cover the pot, turn off the heat, and leave it for about 30 minutes without lifting the lid.
- Open the lid and stir the pearls so the bottom does not scorch. Turn the heat back on, add granulated sugar to sweeten them, then cook for another 7 minutes. Cover again, turn off the heat and leave until the pearls are cooked clear all the way through.
- Rinse the sago pearls in water, then drop them into iced water so they do not clump together, and drain.
- Grass jelly pudding: mix 1 sachet (15 g) grass jelly Nutrijell with 4 tbsp granulated sugar, stir well, add 700 ml water and stir again. Cook over medium heat, stirring constantly, until it boils, then turn off the heat, let the steam subside, pour into a container and leave to set.
- Green pudding: mix 1 sachet green Swallow agar-agar with 4 tbsp granulated sugar, stir well, add 800 ml water and green food colouring, and stir again. Cook, stirring constantly, until it boils, then turn off the heat, let the steam subside, pour into a container and leave to set.
- Mock coconut: mix 1 sachet (15 g) coconut Nutrijell, 4 tbsp granulated sugar and 1/4 tsp salt, stirring well. Add 700 ml water and 1 sachet (65 ml) instant coconut milk, and stir until combined. Cook, stirring constantly, until it boils, then turn off the heat, pour into a container and leave until fully set.
- Soak 3 tbsp basil seeds in warm water, stirring until they swell up.
- Thick syrup: put 250 g blended granulated sugar, the creamer, one can of sweetened condensed milk, one can of evaporated milk, half a pack of cheese spread and a little liquid vanilla into a bowl. Stir briefly with a spoon first so nothing flies out when you switch on the mixer.
- Add 50 g ice cubes, then beat on medium speed until combined. Turn up to the highest speed and beat for about 15 minutes until thickened, then chill in the fridge so it thickens further.
- Thinly slice the jackfruit with the seeds removed, cut the grass jelly and green puddings into small cubes, and scrape the coconut pudding with a coconut scraper.
- Assemble in a 22 oz cup: one scoop green agar-agar, one scoop mock coconut, one scoop sago pearls, 1 tbsp jackfruit, one scoop grass jelly pudding, then add ice cubes and two scoops of the thick syrup.
- Top with avocado, extra jackfruit, basil seeds and grated cheese, then put the lid on. One batch makes about 20 cups.
Cook Mode
RESEP JUALAN ES TELER SULTAN KUAH KENTAL CREAMY YANG ENAK BANGET
Es Teler Sultan with Thick Creamy Syrup
RESEP JUALAN ES TELER SULTAN KUAH KENTAL CREAMY YANG ENAK BANGET
RESEP JUALAN ES TELER SULTAN KUAH KENTAL CREAMY YANG ENAK BANGET
Bahan
KUAH KENTAL :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Sagu mutiara: didihkan air, lalu masukkan 250 gram sagu mutiara dan pewarna makanan merah. Aduk hingga tercampur rata dan masak kurang lebih 5 menit.
- Tutup pancinya, matikan api, dan biarkan kurang lebih 30 menit tanpa tutupnya dibuka-buka.
- Buka tutup pancinya dan aduk sagu mutiaranya agar bagian bawahnya tidak gosong. Nyalakan lagi apinya, tambahkan gula pasir agar ada rasa manisnya, lalu masak lagi selama 7 menit. Tutup lagi pancinya, matikan api, dan biarkan hingga sagu mutiaranya matang bening semua.
- Cuci sagu mutiara dengan air, lalu masukkan ke dalam air es agar tidak saling menempel, kemudian tiriskan.
- Puding cincau: campur 1 saset nutrijel cincau 15 gram dengan 4 sendok makan gula pasir, aduk rata, tambahkan 700 ml air dan aduk lagi. Masak dengan api sedang sambil terus diaduk hingga mendidih, lalu matikan api, tunggu uap panasnya berkurang, tuang ke dalam wadah, dan biarkan sampai ngeset.
- Puding hijau: campur 1 saset agar-agar swallow hijau dengan 4 sendok makan gula pasir, aduk rata, masukkan 800 ml air dan pewarna hijau, aduk lagi. Masak sambil terus diaduk hingga mendidih, lalu matikan api, tunggu uapnya berkurang, tuang ke wadah, dan biarkan sampai ngeset.
- Kelapa KW: campur 1 saset nutrijel kelapa 15 gram, 4 sendok makan gula pasir, dan 1/4 sendok teh garam, aduk rata. Masukkan 700 ml air dan 1 saset santan instan 65 ml, aduk rata. Masak sambil terus diaduk hingga mendidih, lalu matikan api, tuang ke wadah, dan biarkan sampai benar-benar ngeset.
- Rendam 3 sendok makan biji selasih dengan air hangat, aduk-aduk hingga biji selasihnya mengembang.
- Kuah kental: masukkan 250 gram gula pasir yang sudah diblender, creamer, satu kaleng kental manis, satu kaleng susu evaporasi, setengah bungkus keju oles, dan sedikit vanili cair ke dalam wadah. Aduk sebentar dengan sendok agar tidak berterbangan saat dimixer.
- Tambahkan 50 gram es batu, lalu mixer dengan kecepatan sedang hingga tercampur rata. Naikkan ke kecepatan paling tinggi dan mixer kurang lebih 15 menit hingga mengental, lalu simpan di kulkas agar hasilnya lebih kental lagi.
- Iris tipis nangka yang bijinya sudah dibuang, potong kotak-kotak kecil puding cincau dan puding hijaunya, dan kerok puding kelapa menggunakan kerokan kelapa.
- Susun dalam cup ukuran 22 ons: satu centong agar-agar hijau, satu centong kelapa KW, satu centong sagu mutiara, 1 sendok makan nangka, satu centong puding cincau, lalu tambahkan es batu dan dua centong kuah kental.
- Beri alpukat, topping nangka, biji selasih, dan parutan keju di atasnya, lalu tutup cupnya. Satu resep ini jadi sekitar 20 cup.
Ingredients
THICK SYRUP:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Sago pearls: bring water to a boil, then add 250 g sago pearls and red food colouring. Stir until evenly mixed and cook for about 5 minutes.
- Cover the pot, turn off the heat, and leave it for about 30 minutes without lifting the lid.
- Open the lid and stir the pearls so the bottom does not scorch. Turn the heat back on, add granulated sugar to sweeten them, then cook for another 7 minutes. Cover again, turn off the heat and leave until the pearls are cooked clear all the way through.
- Rinse the sago pearls in water, then drop them into iced water so they do not clump together, and drain.
- Grass jelly pudding: mix 1 sachet (15 g) grass jelly Nutrijell with 4 tbsp granulated sugar, stir well, add 700 ml water and stir again. Cook over medium heat, stirring constantly, until it boils, then turn off the heat, let the steam subside, pour into a container and leave to set.
- Green pudding: mix 1 sachet green Swallow agar-agar with 4 tbsp granulated sugar, stir well, add 800 ml water and green food colouring, and stir again. Cook, stirring constantly, until it boils, then turn off the heat, let the steam subside, pour into a container and leave to set.
- Mock coconut: mix 1 sachet (15 g) coconut Nutrijell, 4 tbsp granulated sugar and 1/4 tsp salt, stirring well. Add 700 ml water and 1 sachet (65 ml) instant coconut milk, and stir until combined. Cook, stirring constantly, until it boils, then turn off the heat, pour into a container and leave until fully set.
- Soak 3 tbsp basil seeds in warm water, stirring until they swell up.
- Thick syrup: put 250 g blended granulated sugar, the creamer, one can of sweetened condensed milk, one can of evaporated milk, half a pack of cheese spread and a little liquid vanilla into a bowl. Stir briefly with a spoon first so nothing flies out when you switch on the mixer.
- Add 50 g ice cubes, then beat on medium speed until combined. Turn up to the highest speed and beat for about 15 minutes until thickened, then chill in the fridge so it thickens further.
- Thinly slice the jackfruit with the seeds removed, cut the grass jelly and green puddings into small cubes, and scrape the coconut pudding with a coconut scraper.
- Assemble in a 22 oz cup: one scoop green agar-agar, one scoop mock coconut, one scoop sago pearls, 1 tbsp jackfruit, one scoop grass jelly pudding, then add ice cubes and two scoops of the thick syrup.
- Top with avocado, extra jackfruit, basil seeds and grated cheese, then put the lid on. One batch makes about 20 cups.
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