ES COKLAT KOPI SUSU
Chocolate Coffee Milk Ice (Es Coklat Kopi Susu)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur nutrijell coklat, gula pasir, dan air, aduk rata, masak sampai mendidih.
- Tuang ke loyang, biarkan sampai set/mengeras.
- Masak sagu mutiara dengan air dan pewarna coklat dengan metode 5-30-7 (masak 5 menit, diamkan tertutup 30 menit, masak lagi 7 menit) sampai bening.
- Saring sagu mutiara, bilas dengan air bersih agar tidak lengket, sisihkan.
- Potong jelly coklat menjadi kotak-kotak kecil.
- Campur kopi cappuccino, kopi Nescafe classic, dan air panas, aduk sampai larut.
- Tambahkan susu kental manis dan susu cair, aduk rata.
- Masukkan sagu mutiara dan potongan jelly, aduk rata, tuang ke standing pouch yang sudah diberi motif glaze coklat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the chocolate Nutrijell, sugar, and water, stir well, and cook until boiling.
- Pour into a pan and let it set.
- Cook the pearl sago with water and chocolate food coloring using the 5-30-7 method (cook 5 minutes, let sit covered for 30 minutes, cook again for 7 minutes) until translucent.
- Strain the pearl sago and rinse with clean water so it doesn't stick together, then set aside.
- Cut the chocolate jelly into small cubes.
- Mix the cappuccino coffee, Nescafe classic coffee, and hot water, and stir until dissolved.
- Add the condensed milk and milk, and stir well.
- Add the pearl sago and jelly cubes, stir well, then pour into a standing pouch decorated with chocolate glaze.
Cook Mode
ES COKLAT KOPI SUSU
Chocolate Coffee Milk Ice (Es Coklat Kopi Susu)
ES COKLAT KOPI SUSU
ES COKLAT KOPI SUSU
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur nutrijell coklat, gula pasir, dan air, aduk rata, masak sampai mendidih.
- Tuang ke loyang, biarkan sampai set/mengeras.
- Masak sagu mutiara dengan air dan pewarna coklat dengan metode 5-30-7 (masak 5 menit, diamkan tertutup 30 menit, masak lagi 7 menit) sampai bening.
- Saring sagu mutiara, bilas dengan air bersih agar tidak lengket, sisihkan.
- Potong jelly coklat menjadi kotak-kotak kecil.
- Campur kopi cappuccino, kopi Nescafe classic, dan air panas, aduk sampai larut.
- Tambahkan susu kental manis dan susu cair, aduk rata.
- Masukkan sagu mutiara dan potongan jelly, aduk rata, tuang ke standing pouch yang sudah diberi motif glaze coklat.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Mix the chocolate Nutrijell, sugar, and water, stir well, and cook until boiling.
- Pour into a pan and let it set.
- Cook the pearl sago with water and chocolate food coloring using the 5-30-7 method (cook 5 minutes, let sit covered for 30 minutes, cook again for 7 minutes) until translucent.
- Strain the pearl sago and rinse with clean water so it doesn't stick together, then set aside.
- Cut the chocolate jelly into small cubes.
- Mix the cappuccino coffee, Nescafe classic coffee, and hot water, and stir until dissolved.
- Add the condensed milk and milk, and stir well.
- Add the pearl sago and jelly cubes, stir well, then pour into a standing pouch decorated with chocolate glaze.
Cook Notes
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