PENGGEMAR MANGGA COBAIN DEH RESEP MANGO SAGO
MANGO SAGO UNTUK DIJUAL
Mango Sago
Bahan
Garnish :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air (700 ml) dengan daun mint (5 lembar, opsional), masukkan gula pasir, masak sampai gula larut dan aroma mint keluar.
- Masukkan bubuk jelly/agar-agar rasa mangga (15 gr), aduk dengan balloon whisk agar tidak menggumpal, masak selama 3 menit.
- Matikan api, masukkan acid powder untuk memberi rasa asam segar, aduk rata.
- Tuang ke wadah kotak, biarkan sampai dingin di suhu ruang, lalu masukkan ke kulkas sampai mengeset.
- Untuk sago, masukkan air (1,5 liter) ke panci lalu masukkan sago mutiara (100 gr) sambil terus diaduk agar tidak lengket di dasar panci.
- Masak sampai mutiara mulai transparan, sekitar 10 menit, lalu matikan api, tutup panci, dan diamkan selama 15 menit dalam keadaan api mati.
- Untuk saus mangga, masak susu full cream (300 ml) dengan gula pasir (3 sdm) dan daun pandan (opsional) sampai gula larut, lalu dinginkan di kulkas.
- Cek sago, jika masih ada bagian putih masak lagi sekitar 5-10 menit, lalu matikan, saring, bilas dengan air dingin, dan pindahkan ke ice bath.
- Potong-potong jelly/agar-agar mangga yang sudah set menjadi kotak-kotak kecil.
- Campurkan susu dengan whipping cream (100 ml) dan susu kental manis (2 sdm), aduk rata.
- Olah mangga: blender sebagian untuk dijadikan puree/saus, potong dadu sebagian lagi untuk topping.
- Untuk assembling, masukkan mango puree ke dalam jar, lalu mutiara sago dan jelly, sedikit kuah susu, biji selasih, potongan mangga, dan garnish daun mint.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat water (700 ml) with mint leaves (5, optional), add granulated sugar, and cook until the sugar dissolves and the mint aroma comes through.
- Add mango jelly/agar powder (15 g), whisk with a balloon whisk to prevent lumps, and cook for 3 minutes.
- Turn off the heat, add acid (sour) powder for a fresh tangy taste, and stir well.
- Pour into a square container, let it cool to room temperature, then refrigerate until set.
- For the sago, add water (1.5 liters) to a pot, then add the sago pearls (100 g), stirring continuously so they don't stick to the bottom.
- Cook until the pearls start turning translucent, about 10 minutes, then turn off the heat, cover the pot, and let it sit for 15 minutes with the heat off.
- For the mango sauce, cook full-cream milk (300 ml) with sugar (3 tbsp) and pandan leaves (optional) until the sugar dissolves, then chill in the fridge.
- Check the sago; if there's still a white core, cook for another 5-10 minutes, then turn off, strain, rinse with cold water, and transfer to an ice bath.
- Cut the set mango jelly into small cubes.
- Mix the milk with whipping cream (100 ml) and sweetened condensed milk (2 tbsp), and stir well.
- Prepare the mango: blend part of it into a puree/sauce, and dice the rest for topping.
- To assemble, add the mango puree to a jar, then the sago pearls and jelly, a little of the milk sauce, basil seeds, diced mango, and a mint garnish.
Cook Mode
MANGO SAGO UNTUK DIJUAL
Mango Sago
PENGGEMAR MANGGA COBAIN DEH RESEP MANGO SAGO
PENGGEMAR MANGGA COBAIN DEH RESEP MANGO SAGO
Bahan
Garnish :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Panaskan air (700 ml) dengan daun mint (5 lembar, opsional), masukkan gula pasir, masak sampai gula larut dan aroma mint keluar.
- Masukkan bubuk jelly/agar-agar rasa mangga (15 gr), aduk dengan balloon whisk agar tidak menggumpal, masak selama 3 menit.
- Matikan api, masukkan acid powder untuk memberi rasa asam segar, aduk rata.
- Tuang ke wadah kotak, biarkan sampai dingin di suhu ruang, lalu masukkan ke kulkas sampai mengeset.
- Untuk sago, masukkan air (1,5 liter) ke panci lalu masukkan sago mutiara (100 gr) sambil terus diaduk agar tidak lengket di dasar panci.
- Masak sampai mutiara mulai transparan, sekitar 10 menit, lalu matikan api, tutup panci, dan diamkan selama 15 menit dalam keadaan api mati.
- Untuk saus mangga, masak susu full cream (300 ml) dengan gula pasir (3 sdm) dan daun pandan (opsional) sampai gula larut, lalu dinginkan di kulkas.
- Cek sago, jika masih ada bagian putih masak lagi sekitar 5-10 menit, lalu matikan, saring, bilas dengan air dingin, dan pindahkan ke ice bath.
- Potong-potong jelly/agar-agar mangga yang sudah set menjadi kotak-kotak kecil.
- Campurkan susu dengan whipping cream (100 ml) dan susu kental manis (2 sdm), aduk rata.
- Olah mangga: blender sebagian untuk dijadikan puree/saus, potong dadu sebagian lagi untuk topping.
- Untuk assembling, masukkan mango puree ke dalam jar, lalu mutiara sago dan jelly, sedikit kuah susu, biji selasih, potongan mangga, dan garnish daun mint.
Ingredients
Garnish:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Heat water (700 ml) with mint leaves (5, optional), add granulated sugar, and cook until the sugar dissolves and the mint aroma comes through.
- Add mango jelly/agar powder (15 g), whisk with a balloon whisk to prevent lumps, and cook for 3 minutes.
- Turn off the heat, add acid (sour) powder for a fresh tangy taste, and stir well.
- Pour into a square container, let it cool to room temperature, then refrigerate until set.
- For the sago, add water (1.5 liters) to a pot, then add the sago pearls (100 g), stirring continuously so they don't stick to the bottom.
- Cook until the pearls start turning translucent, about 10 minutes, then turn off the heat, cover the pot, and let it sit for 15 minutes with the heat off.
- For the mango sauce, cook full-cream milk (300 ml) with sugar (3 tbsp) and pandan leaves (optional) until the sugar dissolves, then chill in the fridge.
- Check the sago; if there's still a white core, cook for another 5-10 minutes, then turn off, strain, rinse with cold water, and transfer to an ice bath.
- Cut the set mango jelly into small cubes.
- Mix the milk with whipping cream (100 ml) and sweetened condensed milk (2 tbsp), and stir well.
- Prepare the mango: blend part of it into a puree/sauce, and dice the rest for topping.
- To assemble, add the mango puree to a jar, then the sago pearls and jelly, a little of the milk sauce, basil seeds, diced mango, and a mint garnish.
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