Enak Dan Segar Banget! Chocolate Coffee Jelly Dessert
Puding Jelly Coklat Kopi
Chocolate Coffee Jelly Dessert
Bahan
Cara Membuat
- Campur satu bungkus bubuk jelly coklat, 150 gram gula pasir, 1 sendok makan coklat bubuk, dan satu bungkus kopi instan di dalam panci, lalu aduk rata supaya tidak menggumpal saat kena cairan.
- Masukkan 700 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, matikan api, lalu aduk sebentar sampai uap panasnya hilang.
- Tuang adonan ke dalam wadah dan biarkan hingga mengeras membentuk jelly, boleh dipercepat di dalam kulkas.
- Didihkan 1 liter air putih di dalam panci.
- Masukkan 100 gram sagu mutiara, masak 10 menit dengan api sedang, lalu matikan api kompor.
- Tutup panci dan diamkan sekitar 15 menit hingga sagu mutiaranya transparan semua.
- Saring sagu mutiara, lalu siram dengan air suhu ruang supaya proses memasaknya berhenti dan sagunya tidak hancur.
- Masak 150 gram gula merah, sejumput garam, dan 200 ml air putih dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Saring larutan gula merah, lalu biarkan hingga dingin.
- Serut jelly yang sudah mengeras, lalu pindahkan ke wadah yang lebih besar.
- Masukkan 80 gram susu kental manis, cincau potong kotak kecil, sagu mutiara, dan 1 liter susu cair.
- Tuang larutan gula merah secara bertahap sambil diaduk dan dikoreksi rasanya.
- Dinginkan di dalam kulkas minimal sekitar 4 jam, lalu sajikan dingin dengan es batu.
Ingredients
Steps
- Combine one packet of chocolate jelly powder, 150 g granulated sugar, 1 tablespoon cocoa powder, and one sachet of instant coffee in a pot, stirring well so it will not clump when liquid is added.
- Add 700 ml of water, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils, turn off the heat, then stir briefly until the steam has gone.
- Pour the mixture into a container and leave it to set into jelly; chilling speeds this up.
- Bring 1 litre of water to a boil in a pot.
- Add 100 g of tapioca pearls, cook for 10 minutes over medium heat, then turn off the heat.
- Cover the pot and let it stand for about 15 minutes until all the pearls turn translucent.
- Strain the pearls, then rinse them with room temperature water so the cooking stops and they do not fall apart.
- Cook 150 g palm sugar, a pinch of salt, and 200 ml water over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Strain the palm sugar syrup, then let it cool.
- Shred the set jelly, then transfer it to a larger bowl.
- Add 80 g sweetened condensed milk, grass jelly cut into small cubes, the tapioca pearls, and 1 litre of liquid milk.
- Pour in the palm sugar syrup gradually while stirring, tasting as you go.
- Chill in the fridge for at least about 4 hours, then serve cold over ice.
Cook Mode
Enak Dan Segar Banget! Chocolate Coffee Jelly Dessert
Enak Dan Segar Banget! Chocolate Coffee Jelly Dessert
Bahan
Cara Membuat
- Campur satu bungkus bubuk jelly coklat, 150 gram gula pasir, 1 sendok makan coklat bubuk, dan satu bungkus kopi instan di dalam panci, lalu aduk rata supaya tidak menggumpal saat kena cairan.
- Masukkan 700 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang sambil terus diaduk hingga mendidih, matikan api, lalu aduk sebentar sampai uap panasnya hilang.
- Tuang adonan ke dalam wadah dan biarkan hingga mengeras membentuk jelly, boleh dipercepat di dalam kulkas.
- Didihkan 1 liter air putih di dalam panci.
- Masukkan 100 gram sagu mutiara, masak 10 menit dengan api sedang, lalu matikan api kompor.
- Tutup panci dan diamkan sekitar 15 menit hingga sagu mutiaranya transparan semua.
- Saring sagu mutiara, lalu siram dengan air suhu ruang supaya proses memasaknya berhenti dan sagunya tidak hancur.
- Masak 150 gram gula merah, sejumput garam, dan 200 ml air putih dengan api sedang sambil sesekali diaduk hingga mendidih dan gulanya larut.
- Saring larutan gula merah, lalu biarkan hingga dingin.
- Serut jelly yang sudah mengeras, lalu pindahkan ke wadah yang lebih besar.
- Masukkan 80 gram susu kental manis, cincau potong kotak kecil, sagu mutiara, dan 1 liter susu cair.
- Tuang larutan gula merah secara bertahap sambil diaduk dan dikoreksi rasanya.
- Dinginkan di dalam kulkas minimal sekitar 4 jam, lalu sajikan dingin dengan es batu.
Ingredients
Steps
- Combine one packet of chocolate jelly powder, 150 g granulated sugar, 1 tablespoon cocoa powder, and one sachet of instant coffee in a pot, stirring well so it will not clump when liquid is added.
- Add 700 ml of water, then stir until evenly combined.
- Cook over medium heat, stirring constantly, until it boils, turn off the heat, then stir briefly until the steam has gone.
- Pour the mixture into a container and leave it to set into jelly; chilling speeds this up.
- Bring 1 litre of water to a boil in a pot.
- Add 100 g of tapioca pearls, cook for 10 minutes over medium heat, then turn off the heat.
- Cover the pot and let it stand for about 15 minutes until all the pearls turn translucent.
- Strain the pearls, then rinse them with room temperature water so the cooking stops and they do not fall apart.
- Cook 150 g palm sugar, a pinch of salt, and 200 ml water over medium heat, stirring occasionally, until it boils and the sugar dissolves.
- Strain the palm sugar syrup, then let it cool.
- Shred the set jelly, then transfer it to a larger bowl.
- Add 80 g sweetened condensed milk, grass jelly cut into small cubes, the tapioca pearls, and 1 litre of liquid milk.
- Pour in the palm sugar syrup gradually while stirring, tasting as you go.
- Chill in the fridge for at least about 4 hours, then serve cold over ice.
Cook Notes
Cook Notes are private: only you can read your own. Sign in to start logging.
Cook something like it
The closest dishes to this one in the whole archive.
