ENAK DAN MUDAH DIBUAT - RESEP MAKANAN PENUTUP YANG MUDAH DIBUAT
Puding Lapis Ubi Ungu
Purple Sweet Potato Layered Pudding
Bahan
CATATAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas dan potong-potong 200 gram ubi ungu, lalu kukus hingga empuk.
- Masukkan ubi yang sudah dikukus ke dalam blender bersama 250 ml air, lalu blender hingga halus dan lembut.
- Masukkan ubi halus ke dalam wadah bersih, lalu sisihkan.
- Di panci masukkan 10 sendok makan gula pasir, 4 bungkus susu kental manis (160 gram), dan 2 bungkus santan kelapa kental (130 ml).
- Blender 4 lembar roti tawar dengan 250 ml air hingga halus, lalu masukkan ke dalam panci.
- Tambahkan 2 bungkus agar-agar plain (14 gram) dan 1000 ml air.
- Nyalakan api sedang, lalu aduk hingga tercampur rata.
- Jika sudah mulai panas, larutkan 2 sendok makan tepung maizena dengan sebagian adonan, aduk rata, lalu masukkan kembali ke dalam adonan.
- Lanjutkan mengaduk hingga mendidih dan kental, lalu matikan api dan angkat.
- Bagi adonan menjadi 2 bagian, lalu masukkan ubi ungu ke salah satu bagian dan aduk hingga tercampur rata.
- Masukkan ke dalam loyang secara bergantian, 2 sendok adonan putih lalu 2 sendok adonan ungu, hingga adonan habis.
- Diamkan 3 jam di lemari pendingin hingga set, keluarkan dari loyang, balikkan, lalu potong sesuai selera.
Ingredients
NOTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel plus cut 200 grams purple sweet potato into pieces, then steam until tender.
- Put the steamed sweet potato into a blender with 250 ml water, then blend until smooth.
- Pour the smooth sweet potato into a clean bowl, then set it aside.
- In a pot combine 10 tablespoons granulated sugar, 4 packs sweetened condensed milk (160 grams), plus 2 packs thick coconut milk (130 ml).
- Blend 4 slices of white bread with 250 ml water until smooth, then add it to the pot.
- Add 2 packs plain agar-agar (14 grams) plus 1000 ml water.
- Turn on medium heat, then stir until evenly blended.
- Once it starts to warm up, dissolve 2 tablespoons cornstarch in some of the mixture, stir it smooth, then return it to the pot.
- Keep stirring until it boils as well as thickens, then turn off the heat.
- Divide the mixture into 2 parts, then stir the blended purple sweet potato into one part until evenly colored.
- Spoon it into the tin alternately, 2 spoonfuls of the plain mixture followed by 2 spoonfuls of the purple one, until all of it is used.
- Chill for 3 hours until set, turn it out of the tin, flip it over, then slice it to the size you like.
Cook Mode
ENAK DAN MUDAH DIBUAT - RESEP MAKANAN PENUTUP YANG MUDAH DIBUAT
ENAK DAN MUDAH DIBUAT - RESEP MAKANAN PENUTUP YANG MUDAH DIBUAT
Bahan
CATATAN :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas dan potong-potong 200 gram ubi ungu, lalu kukus hingga empuk.
- Masukkan ubi yang sudah dikukus ke dalam blender bersama 250 ml air, lalu blender hingga halus dan lembut.
- Masukkan ubi halus ke dalam wadah bersih, lalu sisihkan.
- Di panci masukkan 10 sendok makan gula pasir, 4 bungkus susu kental manis (160 gram), dan 2 bungkus santan kelapa kental (130 ml).
- Blender 4 lembar roti tawar dengan 250 ml air hingga halus, lalu masukkan ke dalam panci.
- Tambahkan 2 bungkus agar-agar plain (14 gram) dan 1000 ml air.
- Nyalakan api sedang, lalu aduk hingga tercampur rata.
- Jika sudah mulai panas, larutkan 2 sendok makan tepung maizena dengan sebagian adonan, aduk rata, lalu masukkan kembali ke dalam adonan.
- Lanjutkan mengaduk hingga mendidih dan kental, lalu matikan api dan angkat.
- Bagi adonan menjadi 2 bagian, lalu masukkan ubi ungu ke salah satu bagian dan aduk hingga tercampur rata.
- Masukkan ke dalam loyang secara bergantian, 2 sendok adonan putih lalu 2 sendok adonan ungu, hingga adonan habis.
- Diamkan 3 jam di lemari pendingin hingga set, keluarkan dari loyang, balikkan, lalu potong sesuai selera.
Ingredients
NOTE:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel plus cut 200 grams purple sweet potato into pieces, then steam until tender.
- Put the steamed sweet potato into a blender with 250 ml water, then blend until smooth.
- Pour the smooth sweet potato into a clean bowl, then set it aside.
- In a pot combine 10 tablespoons granulated sugar, 4 packs sweetened condensed milk (160 grams), plus 2 packs thick coconut milk (130 ml).
- Blend 4 slices of white bread with 250 ml water until smooth, then add it to the pot.
- Add 2 packs plain agar-agar (14 grams) plus 1000 ml water.
- Turn on medium heat, then stir until evenly blended.
- Once it starts to warm up, dissolve 2 tablespoons cornstarch in some of the mixture, stir it smooth, then return it to the pot.
- Keep stirring until it boils as well as thickens, then turn off the heat.
- Divide the mixture into 2 parts, then stir the blended purple sweet potato into one part until evenly colored.
- Spoon it into the tin alternately, 2 spoonfuls of the plain mixture followed by 2 spoonfuls of the purple one, until all of it is used.
- Chill for 3 hours until set, turn it out of the tin, flip it over, then slice it to the size you like.
Cook Notes
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