ROTI RAWAR DIBIKIN INI ENAK BANGET | PUDING ROTI TAWAR | PUDING RAINBOW
Puding Roti Tawar Rainbow
Rainbow Bread Pudding
Bahan
Cara Membuat
- Potong kecil-kecil 150 gram roti tawar tanpa kulit, lalu masukkan ke dalam blender.
- Masukkan tiga bungkus bubuk agar-agar putih, 180 gram gula pasir, dan 900 ml susu cair full cream ke dalam blender.
- Tutup blendernya lalu haluskan hingga adonannya halus dan tercampur rata.
- Tuang adonan yang telah dihaluskan ke dalam panci.
- Masukkan 450 ml santan dan 450 ml whipcream cair, lalu aduk hingga tercampur rata.
- Masukkan 225 gram coklat putih.
- Masak dengan api sedang sambil terus diaduk hingga coklatnya meleleh dan adonannya mendidih, mengental, serta meletup-letup, lalu matikan api kompor.
- Bagi adonan menjadi lima bagian sama rata.
- Beri sekitar 5 sampai 7 tetes pewarna makanan pada tiap bagian, lalu aduk hingga pewarnanya tercampur rata.
- Siram loyang berdiameter 24 cm dengan air putih supaya pudingnya tidak lengket.
- Tuang setengah bagian adonan warna pertama ke tengah loyang, lalu susul dengan setengah bagian adonan warna berikutnya secara berurutan hingga semua warna dituang.
- Tuang sisa setengah bagian tiap adonan secara berurutan hingga seluruh adonan habis.
- Biarkan hingga set dan padat, jangan diangkat atau digoyang supaya motifnya tidak berantakan.
- Setelah padat, masukkan ke dalam kulkas sekitar dua jam.
- Tekan-tekan bagian pinggiran puding, keluarkan puding dari loyang, lalu potong dan sajikan.
Ingredients
Steps
- Cut 150 g of crustless white bread into small pieces, then put them into the blender.
- Add three packets of white agar-agar powder, 180 g of granulated sugar, and 900 ml of full cream liquid milk to the blender.
- Put the lid on then blend until the mixture is smooth and evenly combined.
- Pour the blended mixture into a pot.
- Add 450 ml of coconut milk and 450 ml of liquid whipping cream, then stir until evenly combined.
- Add 225 g of white chocolate.
- Cook over medium heat, stirring constantly, until the chocolate melts and the mixture boils, thickens, and bubbles up, then turn off the heat.
- Divide the mixture into five equal portions.
- Add about 5 to 7 drops of food colouring to each portion, then stir until the colour is evenly mixed.
- Rinse a 24 cm mould with water so the pudding does not stick.
- Pour half of the first colour into the centre of the mould, then follow with half of the next colour, one after another, until every colour has been poured.
- Pour the remaining half of each colour in the same order until all the mixture is used up.
- Leave it until set and firm; do not lift or shake it so the pattern does not smear.
- Once firm, chill it in the fridge for about two hours.
- Press gently around the edge of the pudding, turn it out of the mould, then slice and serve.
Cook Mode
ROTI RAWAR DIBIKIN INI ENAK BANGET | PUDING ROTI TAWAR | PUDING RAINBOW
ROTI RAWAR DIBIKIN INI ENAK BANGET | PUDING ROTI TAWAR | PUDING RAINBOW
Bahan
Cara Membuat
- Potong kecil-kecil 150 gram roti tawar tanpa kulit, lalu masukkan ke dalam blender.
- Masukkan tiga bungkus bubuk agar-agar putih, 180 gram gula pasir, dan 900 ml susu cair full cream ke dalam blender.
- Tutup blendernya lalu haluskan hingga adonannya halus dan tercampur rata.
- Tuang adonan yang telah dihaluskan ke dalam panci.
- Masukkan 450 ml santan dan 450 ml whipcream cair, lalu aduk hingga tercampur rata.
- Masukkan 225 gram coklat putih.
- Masak dengan api sedang sambil terus diaduk hingga coklatnya meleleh dan adonannya mendidih, mengental, serta meletup-letup, lalu matikan api kompor.
- Bagi adonan menjadi lima bagian sama rata.
- Beri sekitar 5 sampai 7 tetes pewarna makanan pada tiap bagian, lalu aduk hingga pewarnanya tercampur rata.
- Siram loyang berdiameter 24 cm dengan air putih supaya pudingnya tidak lengket.
- Tuang setengah bagian adonan warna pertama ke tengah loyang, lalu susul dengan setengah bagian adonan warna berikutnya secara berurutan hingga semua warna dituang.
- Tuang sisa setengah bagian tiap adonan secara berurutan hingga seluruh adonan habis.
- Biarkan hingga set dan padat, jangan diangkat atau digoyang supaya motifnya tidak berantakan.
- Setelah padat, masukkan ke dalam kulkas sekitar dua jam.
- Tekan-tekan bagian pinggiran puding, keluarkan puding dari loyang, lalu potong dan sajikan.
Ingredients
Steps
- Cut 150 g of crustless white bread into small pieces, then put them into the blender.
- Add three packets of white agar-agar powder, 180 g of granulated sugar, and 900 ml of full cream liquid milk to the blender.
- Put the lid on then blend until the mixture is smooth and evenly combined.
- Pour the blended mixture into a pot.
- Add 450 ml of coconut milk and 450 ml of liquid whipping cream, then stir until evenly combined.
- Add 225 g of white chocolate.
- Cook over medium heat, stirring constantly, until the chocolate melts and the mixture boils, thickens, and bubbles up, then turn off the heat.
- Divide the mixture into five equal portions.
- Add about 5 to 7 drops of food colouring to each portion, then stir until the colour is evenly mixed.
- Rinse a 24 cm mould with water so the pudding does not stick.
- Pour half of the first colour into the centre of the mould, then follow with half of the next colour, one after another, until every colour has been poured.
- Pour the remaining half of each colour in the same order until all the mixture is used up.
- Leave it until set and firm; do not lift or shake it so the pattern does not smear.
- Once firm, chill it in the fridge for about two hours.
- Press gently around the edge of the pudding, turn it out of the mould, then slice and serve.
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