BUAT YANG SEGER DAN GURIH, ENAKNYA BIKIN NAGIH
Es Teler Jelly Kelapa Melon
Es Teler with Coconut and Melon Jelly
Bahan
Bahan jelly kelapa:
Bahan jelly melon:
Bahan Kuah santan:
Bahan Pelengkap:
Cara Membuat
- Masukkan 1 bungkus bubuk jeli rasa kelapa dan 2 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml santan, aduk rata, lalu masak dengan api sedang sambil terus diaduk hingga mendidih supaya santannya tidak pecah.
- Matikan api kompor, tuang adonan ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Masukkan 1 bungkus bubuk jeli rasa melon dan 2 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 ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Rebus 100 gram sagu mutiara di dalam air mendidih dengan panci tertutup sekitar 5 menit menggunakan api sedang.
- Matikan api kompor, tutup panci, lalu diamkan sekitar 10 menit hingga sagu mutiaranya bening dan transparan.
- Saring sagu mutiara, lalu siram dengan air suhu ruang supaya sagu mutiaranya tidak saling menempel.
- Masukkan 200 gram gula pasir, sejumput garam, dan 1 liter santan ke dalam panci, lalu masak dengan api sedang sambil terus diaduk hingga mendidih.
- Matikan api kompor, dan setelah santannya dingin masukkan 100 gram susu kental manis lalu aduk hingga tercampur rata.
- Kerok jeli kelapa dan potong jeli melon membentuk kotak-kotak kecil.
- Masukkan cincau, cendol delima, jeli melon, jeli kelapa, daging buah alpukat, sagu mutiara, nata de coco, dan nangka secukupnya ke dalam toples.
- Tuang kuah santan yang telah dingin, lalu dinginkan di dalam kulkas 2 jam sebelum disajikan.
Ingredients
Coconut jelly ingredients:
Melon jelly ingredients:
Coconut milk liquid ingredients:
Extra Ingredients:
Steps
- Put 1 packet of coconut flavoured jelly powder and 2 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of coconut milk, stir well, then cook over medium heat while stirring constantly until it boils so the coconut milk does not split.
- Turn off the heat, pour the mixture into a tray, then leave it until cold and set.
- Put 1 packet of melon flavoured jelly powder and 2 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 mixture into a tray, then leave it until cold and set.
- Boil 100 g of pearl sago in boiling water with the pot covered for about 5 minutes over medium heat.
- Turn off the heat, cover the pot, then leave it for about 10 minutes until the pearl sago is clear and translucent.
- Strain the pearl sago, then rinse it with room temperature water so the pearls do not stick together.
- Put 200 g of granulated sugar, a pinch of salt, and 1 litre of coconut milk into a pot, then cook over medium heat while stirring constantly until it boils.
- Turn off the heat, and once the coconut milk has cooled add 100 g of sweetened condensed milk then stir until evenly combined.
- Scrape the coconut jelly into shreds and cut the melon jelly into small cubes.
- Put grass jelly, red rubies, melon jelly, coconut jelly, avocado flesh, pearl sago, nata de coco, and jackfruit to taste into a jar.
- Pour in the cooled coconut milk liquid, then chill in the fridge for 2 hours before serving.
Cook Mode
BUAT YANG SEGER DAN GURIH, ENAKNYA BIKIN NAGIH
BUAT YANG SEGER DAN GURIH, ENAKNYA BIKIN NAGIH
Bahan
Bahan jelly kelapa:
Bahan jelly melon:
Bahan Kuah santan:
Bahan Pelengkap:
Cara Membuat
- Masukkan 1 bungkus bubuk jeli rasa kelapa dan 2 sendok makan gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Tuang 700 ml santan, aduk rata, lalu masak dengan api sedang sambil terus diaduk hingga mendidih supaya santannya tidak pecah.
- Matikan api kompor, tuang adonan ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Masukkan 1 bungkus bubuk jeli rasa melon dan 2 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 ke dalam loyang, lalu diamkan hingga dingin dan mengeras.
- Rebus 100 gram sagu mutiara di dalam air mendidih dengan panci tertutup sekitar 5 menit menggunakan api sedang.
- Matikan api kompor, tutup panci, lalu diamkan sekitar 10 menit hingga sagu mutiaranya bening dan transparan.
- Saring sagu mutiara, lalu siram dengan air suhu ruang supaya sagu mutiaranya tidak saling menempel.
- Masukkan 200 gram gula pasir, sejumput garam, dan 1 liter santan ke dalam panci, lalu masak dengan api sedang sambil terus diaduk hingga mendidih.
- Matikan api kompor, dan setelah santannya dingin masukkan 100 gram susu kental manis lalu aduk hingga tercampur rata.
- Kerok jeli kelapa dan potong jeli melon membentuk kotak-kotak kecil.
- Masukkan cincau, cendol delima, jeli melon, jeli kelapa, daging buah alpukat, sagu mutiara, nata de coco, dan nangka secukupnya ke dalam toples.
- Tuang kuah santan yang telah dingin, lalu dinginkan di dalam kulkas 2 jam sebelum disajikan.
Ingredients
Coconut jelly ingredients:
Melon jelly ingredients:
Coconut milk liquid ingredients:
Extra Ingredients:
Steps
- Put 1 packet of coconut flavoured jelly powder and 2 tablespoons of granulated sugar into a pot, then stir until evenly combined.
- Pour in 700 ml of coconut milk, stir well, then cook over medium heat while stirring constantly until it boils so the coconut milk does not split.
- Turn off the heat, pour the mixture into a tray, then leave it until cold and set.
- Put 1 packet of melon flavoured jelly powder and 2 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 mixture into a tray, then leave it until cold and set.
- Boil 100 g of pearl sago in boiling water with the pot covered for about 5 minutes over medium heat.
- Turn off the heat, cover the pot, then leave it for about 10 minutes until the pearl sago is clear and translucent.
- Strain the pearl sago, then rinse it with room temperature water so the pearls do not stick together.
- Put 200 g of granulated sugar, a pinch of salt, and 1 litre of coconut milk into a pot, then cook over medium heat while stirring constantly until it boils.
- Turn off the heat, and once the coconut milk has cooled add 100 g of sweetened condensed milk then stir until evenly combined.
- Scrape the coconut jelly into shreds and cut the melon jelly into small cubes.
- Put grass jelly, red rubies, melon jelly, coconut jelly, avocado flesh, pearl sago, nata de coco, and jackfruit to taste into a jar.
- Pour in the cooled coconut milk liquid, then chill in the fridge for 2 hours before serving.
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