Puding Leci Sakura – Cherry Blossom Leci Pudding


PUDING LECI SAKURA – CHERRY BLOSSOM LECI PUDDING

Bahan/ingredients:
Puding susu/milk pudding:
1 bungkus bubuk agar. 1 pack agar powder.
800 ml susu tawar segar. 800 ml plain fresh milk. (Greenfield).
100 gr cream cheese. (Philadelphia)
120 gr gula pasir. (Saya pakai 100 gr). 120 gr granulated sugar. (I use 100 gr)
1 sdt perisa leci. 1 tsp leci flavor.

Puding bening/clear pudding:
4 gr bubuk agar. 4 gr agar powder.
400 ml air mineral. 400 ml mineral water.
30 gr gula pasir. 30 gr granulated sugar.

20 kuntum preserved sakura, rendam 3x dgn air untuk mengurangi garam. 20 pcs preserved sakura, soak 3 times for reduce the salt.

Cara/method:
1. Campur bahan puding susu dan didihkan sambil diaduk. Setelah mendidih matikan api, aduk terus hingga suhu turun dan buih hilang. Mix the ingredients of milk pudding and bring to a boil while stirring. After boiling, turn off the heat, stirring constantly until the temperature drops and the foam is gone.
2. Tuang perlahan dalam wadah biarkan permukaan puding agak mengeras. Letakkan bunga sakura diatasnya. Pour gently in the container, allowing the surface of the pudding to harden slightly. Put the cherry blossoms on it.
3. Campur dan didihkan puding bening. Matikan api dan aduk agar suhu turun. Tuang diatas puding susu perlahan. Mix and boil the clear pudding. Turn off the heat and stir so that the temperature drops. Pour over the milk pudding slowly.
4. Bila puding sudah suhu ruang, tutup rapat wadah puding dan simpan di lemari es. If the pudding is room temperature, close the pudding container tightly and store it in the refrigerator.
5. Nikmat disajikan dingin. Delicious served cold.

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