Mango Sago Dessert
Mango Sago
Mango Sago Dessert
Bahan
Cara Membuat
- Masukkan 1 bungkus nutrijel rasa mangga dan 150 gr gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Masukkan 700 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang hingga mendidih sambil diaduk sesekali agar bagian bawahnya tidak mudah gosong dan bergumpal.
- Setelah mendidih, matikan api kompor, aduk sebentar sampai uap panasnya hilang, lalu tuang ke dalam wadah dan biarkan hingga dingin dan mengeras.
- Masukkan 1 liter air putih ke dalam panci, lalu masak hingga mendidih.
- Setelah airnya mendidih, masukkan 100 gr sagu mutiara.
- Tutup panci, masak 10 menit dengan api sedang, lalu matikan api kompor.
- Tutup kembali panci dan diamkan sekitar 20 menit sampai sagu mutiaranya matang dan transparan semua.
- Siapkan 1 kg mangga matang yang sudah dicuci bersih, lalu kupas kulitnya.
- Haluskan mangga, sisakan sedikit lalu potong-potong untuk topping nanti.
- Setelah 20 menit didiamkan, buka tutup panci. Kalau sagu mutiaranya sudah bening dan transparan semua, tandanya sudah matang.
- Saring sagu mutiara, lalu siram dengan air putih matang.
- Setelah jelinya mengeras, potong-potong jeli membentuk kotak-kotak kecil.
- Siapkan wadah, masukkan 200 gr susu kental manis atau secukupnya sesuai selera, lalu masukkan jeli yang telah dipotong dan sagu mutiara.
- Masukkan 1 kaleng susu evaporasi, lalu aduk hingga tercampur rata. Kalau tidak ada susu evaporasi boleh pakai susu cair, tetapi rasanya lebih gurih dan creamy dengan susu evaporasi.
- Siapkan 1 sdm selasih, tuang sedikit air putih, lalu rendam sebentar sampai selasihnya mengembang.
- Tuang mangga yang telah dihaluskan ke dalam wadah saji sebanyak yang diinginkan.
- Tuang campuran jeli, sagu mutiara, dan susu evaporasi di atasnya.
- Beri potongan mangga di atasnya, lalu hias dengan selasih.
- Dinginkan di dalam kulkas minimal dua jam sebelum disajikan.
Ingredients
Steps
- Put 1 packet of mango jelly powder and 150 gr granulated sugar into a pot, then stir until evenly combined.
- Add 700 ml water, then stir until evenly combined.
- Cook over medium heat until it boils, stirring occasionally so the bottom does not scorch or turn lumpy.
- Once it boils, turn off the heat, stir briefly until the steam dies down, then pour it into a container and let it cool and set.
- Put 1 liter of water into a pot and bring it to a boil.
- Once the water boils, add 100 gr sago pearls.
- Cover the pot, cook for 10 minutes over medium heat, then turn off the heat.
- Cover the pot again and let it stand for about 20 minutes until the sago pearls are cooked and completely translucent.
- Prepare 1 kg of ripe mango that has been washed clean, then peel it.
- Puree the mango, setting a little aside to cut up for the topping later.
- After 20 minutes, open the pot. If the sago pearls are clear and completely translucent, they are done.
- Strain the sago pearls, then rinse them with cooled boiled water.
- Once the jelly has firmed up, cut it into small cubes.
- Set out a bowl, add 200 gr sweetened condensed milk or as much as you like, then add the cut jelly and the sago pearls.
- Add 1 can of evaporated milk, then stir until evenly combined. If you have no evaporated milk you can use liquid milk, but it tastes richer and creamier with evaporated milk.
- Measure out 1 tbsp basil seeds, pour in a little water, and soak them briefly until they swell.
- Pour the mango puree into serving cups, as much as you like.
- Pour the jelly, sago pearl, and evaporated milk mixture on top.
- Add the cut mango on top, then garnish with the basil seeds.
- Chill in the fridge for at least two hours before serving.
Cook Mode
Mango Sago Dessert
Mango Sago Dessert
Bahan
Cara Membuat
- Masukkan 1 bungkus nutrijel rasa mangga dan 150 gr gula pasir ke dalam panci, lalu aduk hingga tercampur rata.
- Masukkan 700 ml air putih, lalu aduk hingga tercampur rata.
- Masak dengan api sedang hingga mendidih sambil diaduk sesekali agar bagian bawahnya tidak mudah gosong dan bergumpal.
- Setelah mendidih, matikan api kompor, aduk sebentar sampai uap panasnya hilang, lalu tuang ke dalam wadah dan biarkan hingga dingin dan mengeras.
- Masukkan 1 liter air putih ke dalam panci, lalu masak hingga mendidih.
- Setelah airnya mendidih, masukkan 100 gr sagu mutiara.
- Tutup panci, masak 10 menit dengan api sedang, lalu matikan api kompor.
- Tutup kembali panci dan diamkan sekitar 20 menit sampai sagu mutiaranya matang dan transparan semua.
- Siapkan 1 kg mangga matang yang sudah dicuci bersih, lalu kupas kulitnya.
- Haluskan mangga, sisakan sedikit lalu potong-potong untuk topping nanti.
- Setelah 20 menit didiamkan, buka tutup panci. Kalau sagu mutiaranya sudah bening dan transparan semua, tandanya sudah matang.
- Saring sagu mutiara, lalu siram dengan air putih matang.
- Setelah jelinya mengeras, potong-potong jeli membentuk kotak-kotak kecil.
- Siapkan wadah, masukkan 200 gr susu kental manis atau secukupnya sesuai selera, lalu masukkan jeli yang telah dipotong dan sagu mutiara.
- Masukkan 1 kaleng susu evaporasi, lalu aduk hingga tercampur rata. Kalau tidak ada susu evaporasi boleh pakai susu cair, tetapi rasanya lebih gurih dan creamy dengan susu evaporasi.
- Siapkan 1 sdm selasih, tuang sedikit air putih, lalu rendam sebentar sampai selasihnya mengembang.
- Tuang mangga yang telah dihaluskan ke dalam wadah saji sebanyak yang diinginkan.
- Tuang campuran jeli, sagu mutiara, dan susu evaporasi di atasnya.
- Beri potongan mangga di atasnya, lalu hias dengan selasih.
- Dinginkan di dalam kulkas minimal dua jam sebelum disajikan.
Ingredients
Steps
- Put 1 packet of mango jelly powder and 150 gr granulated sugar into a pot, then stir until evenly combined.
- Add 700 ml water, then stir until evenly combined.
- Cook over medium heat until it boils, stirring occasionally so the bottom does not scorch or turn lumpy.
- Once it boils, turn off the heat, stir briefly until the steam dies down, then pour it into a container and let it cool and set.
- Put 1 liter of water into a pot and bring it to a boil.
- Once the water boils, add 100 gr sago pearls.
- Cover the pot, cook for 10 minutes over medium heat, then turn off the heat.
- Cover the pot again and let it stand for about 20 minutes until the sago pearls are cooked and completely translucent.
- Prepare 1 kg of ripe mango that has been washed clean, then peel it.
- Puree the mango, setting a little aside to cut up for the topping later.
- After 20 minutes, open the pot. If the sago pearls are clear and completely translucent, they are done.
- Strain the sago pearls, then rinse them with cooled boiled water.
- Once the jelly has firmed up, cut it into small cubes.
- Set out a bowl, add 200 gr sweetened condensed milk or as much as you like, then add the cut jelly and the sago pearls.
- Add 1 can of evaporated milk, then stir until evenly combined. If you have no evaporated milk you can use liquid milk, but it tastes richer and creamier with evaporated milk.
- Measure out 1 tbsp basil seeds, pour in a little water, and soak them briefly until they swell.
- Pour the mango puree into serving cups, as much as you like.
- Pour the jelly, sago pearl, and evaporated milk mixture on top.
- Add the cut mango on top, then garnish with the basil seeds.
- Chill in the fridge for at least two hours before serving.
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