RESEP MANISAN KOLANG KALING SUPER ENAK PRAKTIS DAN TAHAN LAMA
Manisan Kolang Kaling Dua Rasa
Sweet Kolang Kaling Preserve in Two Flavours
Bahan
Cara Membuat
- Rendam 2 kg kolang-kaling dengan air cucian beras sekitar 30 menit supaya lendirnya berkurang dan warnanya lebih bening.
- Bersihkan kolang-kaling dari matanya dengan cara dipencet lalu buang matanya, dan lakukan hingga seluruhnya selesai.
- Cuci lagi kolang-kaling hingga bersih sekitar dua kali.
- Didihkan air di dalam panci lalu masukkan kolang-kaling sampai terendam semua.
- Masak sekitar 15 menit menggunakan api sedang hingga airnya mendidih kembali.
- Matikan api kompor lalu saring kolang-kaling dari airnya.
- Tiriskan kolang-kaling selama 1 jam hingga airnya habis.
- Siapkan dua buah wadah lalu masukkan sebagian gula pasir ke dasar masing-masing wadah.
- Bagi kolang-kaling menjadi dua bagian sama rata lalu tuang di atas gula pasir.
- Tuang sisa gula pasir di atasnya sehingga setiap bagian memakai 500 gram gula pasir.
- Untuk satu bagian, masukkan 300 ml sirup.
- Untuk bagian yang lain, masukkan 1 sendok makan pasta pandan.
- Tutup wadahnya lalu biarkan di suhu ruang sekitar 2 jam hingga gulanya mencair tanpa perlu diaduk.
- Setelah 2 jam dan gulanya mencair semua, aduk hingga tercampur rata lalu koreksi rasa.
- Tutup wadahnya lalu simpan di rak kulkas selama 2 hari supaya rasa gulanya meresap.
- Simpan manisan di dalam wadah tertutup rapat di rak kulkas dan ambil menggunakan sendok kering dan bersih supaya tahan sampai 1 bulan.
Ingredients
Steps
- Soak 2 kg kolang kaling in rice-washing water for about 30 minutes so it is less slimy and the colour is clearer.
- Clean the eye out of each kolang kaling by pressing it out, and repeat until all of them are done.
- Wash the kolang kaling again until clean, about twice.
- Bring water to the boil in a pot, then add the kolang kaling so they are fully submerged.
- Cook for about 15 minutes over medium heat until the water comes back to the boil.
- Turn off the heat, then strain the kolang kaling from the water.
- Drain the kolang kaling for 1 hour until no liquid is left.
- Prepare two containers and put part of the sugar in the bottom of each.
- Divide the kolang kaling into two equal parts, then tip them onto the sugar.
- Pour the rest of the sugar on top, so each portion uses 500 g granulated sugar.
- For one portion, add 300 ml syrup.
- For the other portion, add 1 tbsp pandan paste.
- Cover the containers and leave them at room temperature for about 2 hours until the sugar liquefies, without stirring.
- After 2 hours, once all the sugar has dissolved, stir until evenly combined and taste to adjust.
- Cover the containers and keep them on a fridge shelf for 2 days so the sweetness soaks in.
- Store the preserve in an airtight container on a fridge shelf and serve it with a clean dry spoon so it keeps for up to 1 month.
Cook Mode
RESEP MANISAN KOLANG KALING SUPER ENAK PRAKTIS DAN TAHAN LAMA
RESEP MANISAN KOLANG KALING SUPER ENAK PRAKTIS DAN TAHAN LAMA
Bahan
Cara Membuat
- Rendam 2 kg kolang-kaling dengan air cucian beras sekitar 30 menit supaya lendirnya berkurang dan warnanya lebih bening.
- Bersihkan kolang-kaling dari matanya dengan cara dipencet lalu buang matanya, dan lakukan hingga seluruhnya selesai.
- Cuci lagi kolang-kaling hingga bersih sekitar dua kali.
- Didihkan air di dalam panci lalu masukkan kolang-kaling sampai terendam semua.
- Masak sekitar 15 menit menggunakan api sedang hingga airnya mendidih kembali.
- Matikan api kompor lalu saring kolang-kaling dari airnya.
- Tiriskan kolang-kaling selama 1 jam hingga airnya habis.
- Siapkan dua buah wadah lalu masukkan sebagian gula pasir ke dasar masing-masing wadah.
- Bagi kolang-kaling menjadi dua bagian sama rata lalu tuang di atas gula pasir.
- Tuang sisa gula pasir di atasnya sehingga setiap bagian memakai 500 gram gula pasir.
- Untuk satu bagian, masukkan 300 ml sirup.
- Untuk bagian yang lain, masukkan 1 sendok makan pasta pandan.
- Tutup wadahnya lalu biarkan di suhu ruang sekitar 2 jam hingga gulanya mencair tanpa perlu diaduk.
- Setelah 2 jam dan gulanya mencair semua, aduk hingga tercampur rata lalu koreksi rasa.
- Tutup wadahnya lalu simpan di rak kulkas selama 2 hari supaya rasa gulanya meresap.
- Simpan manisan di dalam wadah tertutup rapat di rak kulkas dan ambil menggunakan sendok kering dan bersih supaya tahan sampai 1 bulan.
Ingredients
Steps
- Soak 2 kg kolang kaling in rice-washing water for about 30 minutes so it is less slimy and the colour is clearer.
- Clean the eye out of each kolang kaling by pressing it out, and repeat until all of them are done.
- Wash the kolang kaling again until clean, about twice.
- Bring water to the boil in a pot, then add the kolang kaling so they are fully submerged.
- Cook for about 15 minutes over medium heat until the water comes back to the boil.
- Turn off the heat, then strain the kolang kaling from the water.
- Drain the kolang kaling for 1 hour until no liquid is left.
- Prepare two containers and put part of the sugar in the bottom of each.
- Divide the kolang kaling into two equal parts, then tip them onto the sugar.
- Pour the rest of the sugar on top, so each portion uses 500 g granulated sugar.
- For one portion, add 300 ml syrup.
- For the other portion, add 1 tbsp pandan paste.
- Cover the containers and leave them at room temperature for about 2 hours until the sugar liquefies, without stirring.
- After 2 hours, once all the sugar has dissolved, stir until evenly combined and taste to adjust.
- Cover the containers and keep them on a fridge shelf for 2 days so the sweetness soaks in.
- Store the preserve in an airtight container on a fridge shelf and serve it with a clean dry spoon so it keeps for up to 1 month.
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