Sunday, January 22, 2012




Material A :

500 ml of water
50 grams sugar
Jelly powder 1 teaspoon (4 grams)
1 / 2 tablespoon of order - so powder (3 grams)
2 packs of instant orange juice (11 grams each)
1 / 4 teaspoon lemon juice
Material B :

400 ml coconut milk from 1 / 4 coconut
2 pieces of pandan leaf
30 grams sugar
1 packet in order to - in order to powder
1 / 8 teaspoon of the pink dye
3 egg whites
1 / 4 teaspoon salt
50 grams sugar
200 grams of coconut Kopyor

ORANGE COCONUT PUDDING i recipesProcessing Method:

1. Materials I: boiled water, sugar, jelly powder, and gelatin powder, stirring until boiling.
2. Enter an instant orange juice and lemon juice. Stir well.
3. Pour into the pan 18x18x6 cm. Allow frozen. Form small balls. Set aside.
4. Materials II: boiled coconut milk, pandan leaves, sugar, and gelatin, stirring until boiling. Add the pink dye. Stir well. Remove and set aside. Remove leaves pandannya.
5. Beat the egg whites and salt until fluffy half. Enter the sugar a little while whipped until fluffy.
6. Enter a gelatinous stew a little while gently shaken.
7. Enter Kopyor coconut. Stir well. Pour over ingredients I. Sprinkle balls. Allow frozen.

For 16 pieces

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