QQ BALLS DESSERT TERNYATA RASANYA ENAK BANGET
QQ Balls Ubi & Jelly Teh
QQ Balls Sweet Potato Dessert
Makes 8 cup
Bahan
Bahan Jelly Tea:
Bahan Ubi:
Bahan Kuah Santan:
Bahan Kuah Susu:
Bahan Tambahan:
Bahan rendaman air gula:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 100 gr gula pasir, 700 ml air putih, dan satu kantong teh celup ke dalam panci, lalu masak hingga mendidih dan tehnya berwarna kecoklatan.
- Angkat kantong tehnya lalu masukkan satu bungkus bubuk jelly plain, aduk sampai rata dan mendidih kembali.
- Tuang adonan jeli ke dalam wadah, diamkan hingga mengeras, lalu dinginkan di dalam kulkas.
- Kupas, potong, dan cuci bersih ubi Taiwan, ubi ungu, dan ubi cilembu masing-masing sekitar 350 gr.
- Kukus ubi sekitar 25 menit sampai lembut saat ditusuk.
- Haluskan ubi selagi masih panas, kerjakan satu jenis ubi lebih dulu.
- Masukkan 2 sdm gula pasir lalu haluskan kembali sampai gulanya tercampur rata.
- Masukkan 85 gr tepung tapioka secara bertahap lalu uleni hingga kalis.
- Pilin adonan memanjang, taburi sedikit tapioka agar tidak lengket, lalu potong-potong sesuai selera.
- Lakukan hal yang sama untuk ubi cilembu dan ubi ungu.
- Rebus 100 gr sagu mutiara sekitar 10 menit, matikan api, tutup panci, diamkan 10 menit sampai bening, lalu tiriskan dan siram dengan air suhu ruang.
- Masak 500 ml santan dengan 1 lembar daun pandan, 1/2 sdt garam, dan 2 sdm gula pasir dengan api kecil sambil diaduk sampai mendidih, lalu dinginkan.
- Masak 600 ml air putih dengan 200 gr gula pasir sampai mendidih dan gulanya larut.
- Rebus adonan ubi dalam air mendidih berisi daun pandan sampai mengapung semua, angkat dan tiriskan, lalu rendam dalam larutan gula.
- Tata bola ubi, jeli teh, sagu mutiara, kelengkeng, dan nata de coco dalam cup, tuang kuah santan atau susu evaporasi, lalu sajikan dalam keadaan dingin.
Ingredients
Tea jelly:
Sweet potato balls:
Coconut milk broth:
Milk broth:
Extras:
Sugar syrup for soaking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 100 g of granulated sugar, 700 ml of water, and one tea bag into a pot, then cook until it boils and the tea turns brown.
- Lift out the tea bag, then add one packet of plain jelly powder and stir until even and boiling again.
- Pour the jelly into a container, let it set, then chill it in the fridge.
- Peel, cut, and wash about 350 g each of Taiwanese sweet potato, purple sweet potato, and cilembu sweet potato.
- Steam the sweet potatoes for about 25 minutes until soft when poked.
- Mash the sweet potatoes while still hot, working on one kind first.
- Add 2 tbsp of granulated sugar and mash again until the sugar is evenly mixed.
- Add 85 g of tapioca starch gradually and knead until smooth.
- Roll the dough into ropes, dust with a little tapioca starch so it does not stick, then cut into pieces as you like.
- Do the same with the cilembu sweet potato and the purple sweet potato.
- Boil 100 g of pearl sago for about 10 minutes, turn off the heat, cover the pot, rest it for 10 minutes until clear, then drain and rinse with room temperature water.
- Cook 500 ml of coconut milk with 1 pandan leaf, 1/2 tsp of salt, and 2 tbsp of granulated sugar over low heat while stirring until it boils, then let it cool.
- Cook 600 ml of water with 200 g of granulated sugar until it boils and the sugar dissolves.
- Boil the sweet potato pieces in boiling water with a pandan leaf until they all float, lift and drain them, then soak them in the sugar syrup.
- Arrange the sweet potato balls, tea jelly, pearl sago, longan, and nata de coco in a cup, pour over the coconut milk or the evaporated milk, then serve cold.
Mode Masak
QQ BALLS DESSERT TERNYATA RASANYA ENAK BANGET
QQ BALLS DESSERT TERNYATA RASANYA ENAK BANGET
Bahan
Bahan Jelly Tea:
Bahan Ubi:
Bahan Kuah Santan:
Bahan Kuah Susu:
Bahan Tambahan:
Bahan rendaman air gula:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Masukkan 100 gr gula pasir, 700 ml air putih, dan satu kantong teh celup ke dalam panci, lalu masak hingga mendidih dan tehnya berwarna kecoklatan.
- Angkat kantong tehnya lalu masukkan satu bungkus bubuk jelly plain, aduk sampai rata dan mendidih kembali.
- Tuang adonan jeli ke dalam wadah, diamkan hingga mengeras, lalu dinginkan di dalam kulkas.
- Kupas, potong, dan cuci bersih ubi Taiwan, ubi ungu, dan ubi cilembu masing-masing sekitar 350 gr.
- Kukus ubi sekitar 25 menit sampai lembut saat ditusuk.
- Haluskan ubi selagi masih panas, kerjakan satu jenis ubi lebih dulu.
- Masukkan 2 sdm gula pasir lalu haluskan kembali sampai gulanya tercampur rata.
- Masukkan 85 gr tepung tapioka secara bertahap lalu uleni hingga kalis.
- Pilin adonan memanjang, taburi sedikit tapioka agar tidak lengket, lalu potong-potong sesuai selera.
- Lakukan hal yang sama untuk ubi cilembu dan ubi ungu.
- Rebus 100 gr sagu mutiara sekitar 10 menit, matikan api, tutup panci, diamkan 10 menit sampai bening, lalu tiriskan dan siram dengan air suhu ruang.
- Masak 500 ml santan dengan 1 lembar daun pandan, 1/2 sdt garam, dan 2 sdm gula pasir dengan api kecil sambil diaduk sampai mendidih, lalu dinginkan.
- Masak 600 ml air putih dengan 200 gr gula pasir sampai mendidih dan gulanya larut.
- Rebus adonan ubi dalam air mendidih berisi daun pandan sampai mengapung semua, angkat dan tiriskan, lalu rendam dalam larutan gula.
- Tata bola ubi, jeli teh, sagu mutiara, kelengkeng, dan nata de coco dalam cup, tuang kuah santan atau susu evaporasi, lalu sajikan dalam keadaan dingin.
Ingredients
Tea jelly:
Sweet potato balls:
Coconut milk broth:
Milk broth:
Extras:
Sugar syrup for soaking:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Put 100 g of granulated sugar, 700 ml of water, and one tea bag into a pot, then cook until it boils and the tea turns brown.
- Lift out the tea bag, then add one packet of plain jelly powder and stir until even and boiling again.
- Pour the jelly into a container, let it set, then chill it in the fridge.
- Peel, cut, and wash about 350 g each of Taiwanese sweet potato, purple sweet potato, and cilembu sweet potato.
- Steam the sweet potatoes for about 25 minutes until soft when poked.
- Mash the sweet potatoes while still hot, working on one kind first.
- Add 2 tbsp of granulated sugar and mash again until the sugar is evenly mixed.
- Add 85 g of tapioca starch gradually and knead until smooth.
- Roll the dough into ropes, dust with a little tapioca starch so it does not stick, then cut into pieces as you like.
- Do the same with the cilembu sweet potato and the purple sweet potato.
- Boil 100 g of pearl sago for about 10 minutes, turn off the heat, cover the pot, rest it for 10 minutes until clear, then drain and rinse with room temperature water.
- Cook 500 ml of coconut milk with 1 pandan leaf, 1/2 tsp of salt, and 2 tbsp of granulated sugar over low heat while stirring until it boils, then let it cool.
- Cook 600 ml of water with 200 g of granulated sugar until it boils and the sugar dissolves.
- Boil the sweet potato pieces in boiling water with a pandan leaf until they all float, lift and drain them, then soak them in the sugar syrup.
- Arrange the sweet potato balls, tea jelly, pearl sago, longan, and nata de coco in a cup, pour over the coconut milk or the evaporated milk, then serve cold.
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