BIKIN PUDING SUSU MOZAIK TERENAK DAN LEMBUT
Puding Susu Mozaik
Mosaic Coconut Milk Pudding
Bahan
* Bahan B :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 120 gram gula pasir, tiga bungkus nutrijell plain sekitar 45 gram, dan 1500 ml air ke dalam panci.
- Masak dengan api sedang sambil diaduk hingga tercampur rata dan mendidih, lalu matikan apinya dan angkat.
- Tuang adonan jeli ke dalam wadah, bagi menjadi lima bagian, lalu beri pewarna makanan berbeda pada tiap bagian dan aduk hingga tercampur rata.
- Dinginkan jeli di dalam lemari pendingin sekitar 1 jam hingga beku.
- Keluarkan jeli dari cetakan lalu potong-potong.
- Susun potongan jeli di dalam loyang diameter 24 cm dengan tinggi 8 cm.
- Masukkan dua bungkus agar-agar plain sekitar 14 gram, 180 gram gula pasir, tiga bungkus susu kental manis sekitar 120 gram, 1500 ml santan kelapa, dan 1 sendok teh pasta vanila ke dalam panci.
- Masak semua bahan sambil diaduk hingga tercampur rata dan mendidih, lalu matikan apinya dan angkat.
- Tuang puding santan ke dalam loyang berisi potongan jeli.
- Sediakan satu loyang lagi, lalu tuang sisa jeli dan sisa puding santan ke dalamnya.
- Dinginkan puding di dalam lemari pendingin selama 2 jam hingga beku, lalu keluarkan dari loyang dan potong-potong.
Ingredients
* Ingredients B :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 120 grams granulated sugar, three sachets of plain Nutrijell (about 45 grams), and 1500 ml water into a pot.
- Cook over medium heat while stirring until smooth and boiling, then turn off the heat and take the pot off the stove.
- Pour the jelly into a container, divide it into five portions, then tint each portion a different color and stir it through.
- Chill the jelly in the refrigerator for about 1 hour until firm.
- Turn the jelly out of its container, then cut it into cubes.
- Scatter the jelly cubes in a 24 cm wide, 8 cm tall tin.
- Put two sachets of plain agar-agar (about 14 grams), 180 grams granulated sugar, three sachets of sweetened condensed milk (about 120 grams), 1500 ml coconut milk, and 1 tsp vanilla paste into a pot.
- Cook everything while stirring until smooth and boiling, then turn off the heat and take the pot off the stove.
- Pour the coconut milk pudding over the jelly cubes in the tin.
- Prepare a second tin, then pour the leftover jelly and leftover coconut pudding into it.
- Chill the puddings in the refrigerator for 2 hours until set, then turn them out and slice.
Cook Mode
BIKIN PUDING SUSU MOZAIK TERENAK DAN LEMBUT
BIKIN PUDING SUSU MOZAIK TERENAK DAN LEMBUT
Bahan
* Bahan B :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 120 gram gula pasir, tiga bungkus nutrijell plain sekitar 45 gram, dan 1500 ml air ke dalam panci.
- Masak dengan api sedang sambil diaduk hingga tercampur rata dan mendidih, lalu matikan apinya dan angkat.
- Tuang adonan jeli ke dalam wadah, bagi menjadi lima bagian, lalu beri pewarna makanan berbeda pada tiap bagian dan aduk hingga tercampur rata.
- Dinginkan jeli di dalam lemari pendingin sekitar 1 jam hingga beku.
- Keluarkan jeli dari cetakan lalu potong-potong.
- Susun potongan jeli di dalam loyang diameter 24 cm dengan tinggi 8 cm.
- Masukkan dua bungkus agar-agar plain sekitar 14 gram, 180 gram gula pasir, tiga bungkus susu kental manis sekitar 120 gram, 1500 ml santan kelapa, dan 1 sendok teh pasta vanila ke dalam panci.
- Masak semua bahan sambil diaduk hingga tercampur rata dan mendidih, lalu matikan apinya dan angkat.
- Tuang puding santan ke dalam loyang berisi potongan jeli.
- Sediakan satu loyang lagi, lalu tuang sisa jeli dan sisa puding santan ke dalamnya.
- Dinginkan puding di dalam lemari pendingin selama 2 jam hingga beku, lalu keluarkan dari loyang dan potong-potong.
Ingredients
* Ingredients B :
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 120 grams granulated sugar, three sachets of plain Nutrijell (about 45 grams), and 1500 ml water into a pot.
- Cook over medium heat while stirring until smooth and boiling, then turn off the heat and take the pot off the stove.
- Pour the jelly into a container, divide it into five portions, then tint each portion a different color and stir it through.
- Chill the jelly in the refrigerator for about 1 hour until firm.
- Turn the jelly out of its container, then cut it into cubes.
- Scatter the jelly cubes in a 24 cm wide, 8 cm tall tin.
- Put two sachets of plain agar-agar (about 14 grams), 180 grams granulated sugar, three sachets of sweetened condensed milk (about 120 grams), 1500 ml coconut milk, and 1 tsp vanilla paste into a pot.
- Cook everything while stirring until smooth and boiling, then turn off the heat and take the pot off the stove.
- Pour the coconut milk pudding over the jelly cubes in the tin.
- Prepare a second tin, then pour the leftover jelly and leftover coconut pudding into it.
- Chill the puddings in the refrigerator for 2 hours until set, then turn them out and slice.
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