RASANYA GURIH CREAMY BIKIN NAGIH! DESSERT MATCHA JELLY
Matcha Jelly Dessert
Matcha Jelly Dessert Drink
Bahan
Bahan jelly cincau:
Bahan jelly kelapa pandan:
Bahan Kuah:
Bahan Pelangkap:
Cara Membuat
- Masukkan 1 bungkus bubuk jeli rasa cincau dan 3 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml air putih, aduk rata, lalu masak dengan api sedang hingga mendidih.
- Matikan api kompor, tuang adonan jeli ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Masukkan 1 bungkus bubuk jeli rasa kelapa dan 3 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml air putih dan setengah sendok teh pasta pandan, aduk rata, lalu masak dengan api sedang hingga mendidih.
- Matikan api kompor, tuang adonan jeli ke dalam wadah atau cetakan, lalu diamkan hingga dingin dan mengeras.
- Rebus 100 gram sagu mutiara di dalam air mendidih dengan panci tertutup sekitar 10 menit menggunakan api sedang.
- Matikan api kompor, tutup panci, lalu diamkan sekitar 5 sampai 7 menit hingga sagu mutiaranya bening dan transparan.
- Saring sagu mutiara, lalu bilas dengan air suhu ruang supaya proses memasaknya berhenti.
- Potong jeli cincau membentuk kotak-kotak kecil dan serut jeli kelapa pandannya.
- Larutkan 10 gram bubuk matcha dengan 100 ml air panas, lalu aduk hingga larut.
- Rendam 1 sendok makan selasih dengan sedikit air putih sekitar 3 menit hingga mengembang.
- Masukkan 150 gram susu kental manis, 1 kaleng susu evaporasi, 500 ml susu cair, dan larutan matcha ke dalam wadah, lalu aduk hingga tercampur rata.
- Masukkan jeli cincau, jeli kelapa pandan, sagu mutiara, nata de coco secukupnya, dan selasih ke dalam kuah, lalu aduk hingga tercampur rata.
- Dinginkan di dalam kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Grass jelly ingredients:
Pandan coconut jelly ingredients:
Liquid Ingredients:
Steps
- Put 1 packet of grass jelly flavoured jelly powder and 3 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of water, stir well, then cook over medium heat until it boils.
- Turn off the heat, pour the jelly mixture into a tray, then leave it until cold and set.
- Put 1 packet of coconut flavoured jelly powder and 3 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of water and 1/2 teaspoon of pandan paste, stir well, then cook over medium heat until it boils.
- Turn off the heat, pour the jelly mixture into a container or mould, then leave it until cold and set.
- Boil 100 g of pearl sago in boiling water with the pot covered for about 10 minutes over medium heat.
- Turn off the heat, cover the pot, then leave it for about 5 to 7 minutes until the pearl sago is clear and translucent.
- Strain the pearl sago, then rinse it with room temperature water so the cooking process stops.
- Cut the grass jelly into small cubes and shred the pandan coconut jelly.
- Dissolve 10 g of matcha powder in 100 ml of hot water, then stir until dissolved.
- Soak 1 tablespoon of basil seeds in a little water for about 3 minutes until they swell.
- Put 150 g of sweetened condensed milk, 1 can of evaporated milk, 500 ml of liquid milk, and the dissolved matcha into a container, then stir until evenly combined.
- Add the grass jelly, pandan coconut jelly, pearl sago, nata de coco to taste, and basil seeds into the liquid, then stir until evenly combined.
- Chill in the fridge for about 2 hours before serving.
Cook Mode
RASANYA GURIH CREAMY BIKIN NAGIH! DESSERT MATCHA JELLY
RASANYA GURIH CREAMY BIKIN NAGIH! DESSERT MATCHA JELLY
Bahan
Bahan jelly cincau:
Bahan jelly kelapa pandan:
Bahan Kuah:
Bahan Pelangkap:
Cara Membuat
- Masukkan 1 bungkus bubuk jeli rasa cincau dan 3 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml air putih, aduk rata, lalu masak dengan api sedang hingga mendidih.
- Matikan api kompor, tuang adonan jeli ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Masukkan 1 bungkus bubuk jeli rasa kelapa dan 3 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml air putih dan setengah sendok teh pasta pandan, aduk rata, lalu masak dengan api sedang hingga mendidih.
- Matikan api kompor, tuang adonan jeli ke dalam wadah atau cetakan, lalu diamkan hingga dingin dan mengeras.
- Rebus 100 gram sagu mutiara di dalam air mendidih dengan panci tertutup sekitar 10 menit menggunakan api sedang.
- Matikan api kompor, tutup panci, lalu diamkan sekitar 5 sampai 7 menit hingga sagu mutiaranya bening dan transparan.
- Saring sagu mutiara, lalu bilas dengan air suhu ruang supaya proses memasaknya berhenti.
- Potong jeli cincau membentuk kotak-kotak kecil dan serut jeli kelapa pandannya.
- Larutkan 10 gram bubuk matcha dengan 100 ml air panas, lalu aduk hingga larut.
- Rendam 1 sendok makan selasih dengan sedikit air putih sekitar 3 menit hingga mengembang.
- Masukkan 150 gram susu kental manis, 1 kaleng susu evaporasi, 500 ml susu cair, dan larutan matcha ke dalam wadah, lalu aduk hingga tercampur rata.
- Masukkan jeli cincau, jeli kelapa pandan, sagu mutiara, nata de coco secukupnya, dan selasih ke dalam kuah, lalu aduk hingga tercampur rata.
- Dinginkan di dalam kulkas sekitar 2 jam sebelum disajikan.
Ingredients
Grass jelly ingredients:
Pandan coconut jelly ingredients:
Liquid Ingredients:
Steps
- Put 1 packet of grass jelly flavoured jelly powder and 3 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of water, stir well, then cook over medium heat until it boils.
- Turn off the heat, pour the jelly mixture into a tray, then leave it until cold and set.
- Put 1 packet of coconut flavoured jelly powder and 3 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of water and 1/2 teaspoon of pandan paste, stir well, then cook over medium heat until it boils.
- Turn off the heat, pour the jelly mixture into a container or mould, then leave it until cold and set.
- Boil 100 g of pearl sago in boiling water with the pot covered for about 10 minutes over medium heat.
- Turn off the heat, cover the pot, then leave it for about 5 to 7 minutes until the pearl sago is clear and translucent.
- Strain the pearl sago, then rinse it with room temperature water so the cooking process stops.
- Cut the grass jelly into small cubes and shred the pandan coconut jelly.
- Dissolve 10 g of matcha powder in 100 ml of hot water, then stir until dissolved.
- Soak 1 tablespoon of basil seeds in a little water for about 3 minutes until they swell.
- Put 150 g of sweetened condensed milk, 1 can of evaporated milk, 500 ml of liquid milk, and the dissolved matcha into a container, then stir until evenly combined.
- Add the grass jelly, pandan coconut jelly, pearl sago, nata de coco to taste, and basil seeds into the liquid, then stir until evenly combined.
- Chill in the fridge for about 2 hours before serving.
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