GARING KENYAL MANIS ! RESEP ES MERAH DELIMA !
Resep
Es Merah Delima
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat saus santan dulu: tuang santan kental, gula pasir, sedikit garam, dan daun pandan, masak sampai mendidih tapi jangan sampai santannya pecah. Cicipi, lalu sisihkan sampai dingin.
- Kupas dan potong dadu bengkuang (1-1,5 cm), rendam air supaya tidak kering.
- Potong dadu buah nangka (buang bijinya).
- Didihkan air, masukkan gula pasir dan pewarna merah banyak, masukkan bengkuang, rebus sampai mengapung (tanda matang), angkat, tiriskan, saring.
- Selagi hangat, lumuri bengkuang dengan tepung tapioka sampai terbalut rata (gunakan saringan besar agar tepung berlebih turun).
- Rebus kembali bengkuang berlapis tapioka dalam air mendidih, lalu celupkan ke air es supaya tidak lengket.
- Siapkan kelapa muda yang dikerok panjang sebagai isian tambahan.
- Susun: taruh es batu dan daging kelapa muda di dasar gelas, lalu tambahkan merah delima (bengkuang berlapis) dan potongan nangka.
- Siram dengan santan yang sudah dingin, aduk dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the coconut sauce first: pour in the thick coconut milk, granulated sugar, a little salt, and pandan leaves, cook until it comes to a boil but don't let the coconut milk split. Taste, then set aside to cool.
- Peel and dice the jicama (1-1.5 cm), soak in water so it doesn't dry out.
- Dice the jackfruit (remove the seeds).
- Boil water, add granulated sugar and plenty of red food coloring, add the jicama, boil until it floats (a sign it's cooked), remove, drain, and strain.
- While still warm, coat the jicama with tapioca starch until evenly covered (use a large sieve so excess flour falls through).
- Boil the tapioca-coated jicama again in boiling water, then dip it in ice water so it doesn't stick together.
- Prepare the young coconut, scraped into long strips as an extra filling.
- Assemble: put ice cubes and the young coconut flesh at the bottom of the glass, then add the red ruby jicama and jackfruit pieces.
- Pour over the cooled coconut sauce, stir, and serve.
Cook Mode
GARING KENYAL MANIS ! RESEP ES MERAH DELIMA !
Es Merah Delima
GARING KENYAL MANIS ! RESEP ES MERAH DELIMA !
GARING KENYAL MANIS ! RESEP ES MERAH DELIMA !
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Buat saus santan dulu: tuang santan kental, gula pasir, sedikit garam, dan daun pandan, masak sampai mendidih tapi jangan sampai santannya pecah. Cicipi, lalu sisihkan sampai dingin.
- Kupas dan potong dadu bengkuang (1-1,5 cm), rendam air supaya tidak kering.
- Potong dadu buah nangka (buang bijinya).
- Didihkan air, masukkan gula pasir dan pewarna merah banyak, masukkan bengkuang, rebus sampai mengapung (tanda matang), angkat, tiriskan, saring.
- Selagi hangat, lumuri bengkuang dengan tepung tapioka sampai terbalut rata (gunakan saringan besar agar tepung berlebih turun).
- Rebus kembali bengkuang berlapis tapioka dalam air mendidih, lalu celupkan ke air es supaya tidak lengket.
- Siapkan kelapa muda yang dikerok panjang sebagai isian tambahan.
- Susun: taruh es batu dan daging kelapa muda di dasar gelas, lalu tambahkan merah delima (bengkuang berlapis) dan potongan nangka.
- Siram dengan santan yang sudah dingin, aduk dan sajikan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Make the coconut sauce first: pour in the thick coconut milk, granulated sugar, a little salt, and pandan leaves, cook until it comes to a boil but don't let the coconut milk split. Taste, then set aside to cool.
- Peel and dice the jicama (1-1.5 cm), soak in water so it doesn't dry out.
- Dice the jackfruit (remove the seeds).
- Boil water, add granulated sugar and plenty of red food coloring, add the jicama, boil until it floats (a sign it's cooked), remove, drain, and strain.
- While still warm, coat the jicama with tapioca starch until evenly covered (use a large sieve so excess flour falls through).
- Boil the tapioca-coated jicama again in boiling water, then dip it in ice water so it doesn't stick together.
- Prepare the young coconut, scraped into long strips as an extra filling.
- Assemble: put ice cubes and the young coconut flesh at the bottom of the glass, then add the red ruby jicama and jackfruit pieces.
- Pour over the cooled coconut sauce, stir, and serve.
Cook Notes
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