Puding Lumut & Mentega – Moss & Butter Pudding


PUDING LUMUT & MENTEGA – MOSS & BUTTER PUDDING

Bahan/ingredients:
1. Untuk puding lumut. For Moss pudding:
2 btr kuning telur kocok lepas dengan whisk. 2 egg yolks, beat with whisk.
100 gr gula pasir.100 gr granulated sugar.
1 bungkus agar2 putih. 1 pack plain pudding powder. (Swallow Globe)
100 ml santan instan. 100 ml instant coconut milk. (Kara)
50 gr fiber cream.
400 ml air mineral. 400 ml mineral water.
150 ml air pandan. (40 lbr pandan suji dan 5 lbr pandan wangi, blender dgn 150 ml air mineral dan saring). 150 ml pandan juice (40 pcs green pandan leaf and 5 pcs fragrant pandan leaf, blender with 200 ml mineral water and drain)
½ sdt garam. ½ tsp salt.
1 tsp ekstrak vanila. 1 tsp vanilla extract.

2. Puding Mentega/Butter Pudding:
4 btr kuning telur, kocok lepas. 4 egg yolk, beaten.
60 ml mentega leleh. 60 ml melted butter. (Elle & Vire)
1 sdt ekstrak vanila. 1 tsp vanilla extract.
100 gr gula putih. 100 gr granulated sugar.
550 ml susu segar tawar. 550 ml plain fresh milk.
1 bgks agar2 bubuk. 1 pack pudding powder.(Swallow Globe))

Cara/method:
1. Membuat puding lumut. How to make Moss Pudding:
Kocok kuning telur hingga lembut. Campur semua bahan, saring dan didihkan. Saat mulai mendidih aduk dengan whisk, bila ingin gumpalan lumut besar2 jangan sering diaduk dan begitu sebaliknya. Bila ada busa, aduk perlahan dgn whisk makan busa akan menghilang dengan sendirinya. Biarkan dalam panci hingga sedikit hangat dan berat. Tuang ke dalam wadah utk mencetak. Beat the egg yolks until smooth. Mix all ingredients, strain and bring to a boil. When it starts boiling, stir with whisk, if you want a large lump of moss don’t stir it often and vice versa. If there is foam, stir gently with whisk eating foam will disappear by itself. Leave in the pan until it is slightly warm and heavy. Pour into the container to print.
2. Membuat puding mentega. How to make butter pudding:
Campur telur, mentega leleh, vanila dan aduk hingga tercampur rata. Campur air, susu, gula dan agar-agar, masak hingga mendidih, matikan api. Ambil sebagian larutan agar dna campur ke adonan mentega, kocok cepat, dan kembalikan ke dalam adonan agar, masak dengan api kecil dan aduk perlahan. Bila terlihat busa mengapung kocok perlahan dgn whisk akan hilang. Tuang diatas adonan puding lumut dan biarkan mengeras. Mix eggs, melted butter, vanilla and stir until well blended. Mix water, milk, sugar and gelatin, cook until boiling, turn off the heat. Take a portion of the solution so that it mixes into the butter mixture, shake it quickly, and return it to the mixture so that it cooks over low heat and stirs slowly. When you see foam float, beat gently with whisk will disappear. Pour over the moss pudding mixture and let it harden.
3. Penyajian/How to serve:
Simpan di lemari es nikmat disajikan dingin. Store in a delicious fridge served cold.

Note:
Kali ini aku pengen membuat puding lumut dengan texture lumut yang halus, jadi sering ku aduk. This time I want to make moss pudding with a smooth texture of moss, so I often stir it.


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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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Cincau Hijau Gula Merah – Green Grass Jelly w/ Brown sugar

CINCAU HIJAU GULA MERAH- GREEN GRASS JELLY w/ BROWN SUGAR

Bahan/ingredients:
30 lbr daun cincau hijau. 30 pcs of Cyclea barbata L.M.

600 ml air hangat. 600 ml warm water.
Sejumput garam. A pinch of salt.
½ sdt ekstrak vanila. ½ tsp vanilla extract.
400 ml air mendidih. 400 ml hot water.

Saus santan/coconut milk sauce:
100 ml santan instan. 100 ml instan coconut milk.
200 ml air mineral. 200 ml mineral water.
1 lbr daun pandan. 1 pcs pandan leaf.
¼ sdt garam. ¼ tsp of salt.

Saus gula merah/ brown sugar sauce:
100 gr gula merah. 100 gr brown sugar..
1 lbr pandan. 1 pcs pandan leaf.
100 ml air mineral. 100 ml mineral water.

Taburan/topping:
Nangka, potong. Jackfruit, cut

Cara/method:
1. Buang tulang daun. Take out leaf bone

2. Cuci daun 3x dgn air bersih. Wash the leaves 3 times with water.

3. Potong kasar Daun cincau dan siram dengan air panas, diamkan 10 menit dan tiriskan. Roughly cut the grass jelly leaves and flush with hot water, let stand 10 minutes and drain.

4. Masukkan daun ke dalam blender bersama garam, vanila dan 600ml air hangat. Dan blender hingga halus (jangan terlalu lama prosesnya). Add the leaves to a blender with salt, vanilla and 600ml of warm water. And blender until smooth (not too long the process)
5. Saring dengan saringan halus, taruh di wadah dan buang busanya simpan wadah tertutup dalam lemari es hingga mengental seperti puding. Strain with a fine sieve, place it in a container and throw away the foam, keep the container closed in the refrigerator until it thickens like a pudding.


6. Sajikan cincau hijau dgn saus santan, saus gula merah, pecahan es batu dan taburi nangka diatasnya. Serve green grass jelly with coconut milk sauce, brown sugar sauce, broken ice cubes and sprinkle jackfruits on top.

Note:
Supaya cincau hijau tidak langu, buang tulang daun dan rendam air mendidih selama 10 mwnit baru di proses. So that the green grass jelly is not unpleasant, remove the leaf bone and soak the boiling water for 10 minutes and then process it

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Coffee Choco Cream Pudding


COFFEE CHOCO CREAM PUDDING

Bahan/ingredients:
1 pak tepung puding. 1 pak pudding flour. Donnica.

500 ml susu segar tawar. 500 ml fresh milk plain
10 gr coklat bubuk. 10 ml cocoa powder. Hershey’s
1 sdm air mineral. 1 tbsp mineral water.

Cara/methods:
1. Masukkan tepung puding ke panci, tuang susu perlahan sambil diaduk rata. Add pudding flour into a pan, pour milk gradually while stirring.
2. Didihkan sambil diaduk dengan whisk. Boiling while stirring with whisk.
3. Campur coklat bubuk dan air. Mixed cocoa powder with water.
4. Bagi 2 adonan dan salah satunya campur dengan coklat. Divide 2 mixture and one of them mix with chocolate.
5. Masukkan ke gelas puding bergantian seperti foto. Put it into a pudding glass alternately like the photo.

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K O L A K


K O L A K

Bahan/ingredients:
10 buah pisang kepok matang, iris serong. 10 pcs of ripe saba banana, oblique.
250 gr kolang kaling. 250 gr atop seed.
200 gr buah nangka, iris. 200 gr jackfruit, slice.
200 gr gula merah (sesuai selera). 200 gr brown sugar.
2 lbr daun pandan, cuci, sobek dan ikat. 2 pcs pandan leaf, wash, tear and tie.
100 ml santan kental. 100 ml coconut milk. KARA
1200 ml air mineral. 1200 ml mineral water.
½ sdt garam. ½ tsp salt.

Cara/method:
1. Rebus air dan pandan. Masukkan kolang kaling, pisang, gula merah dan garam. Masak dgn api kecil selama 15 menit. Boiling water and pandan leaf. Add atop seed, banana. Brown sugar and salt. Simmer for 15 minutes.
2. Masukkan nangka dan santan, aduk rata dan matikan api, tutup panci. Add jackfruit and coconut milk, stir well and switch off the stove, and cover the pan.

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Pisang Coklat Lumer – Melted Banana Chocolate


PISANG COKLAT LUMER – MELTED BANANA CHOCOLATE

Bahan/ingredients:
10 lbr kulit lumpia. 10 pcs spring roll skin.

5 buah pisang kepok matang, iris tipis serong. 5 pcs ripe saba banana, finely slice oblique.
Keju cedar parut secukupnya. Some grated cheddar cheese.
Coklat meses secukupnya. Some rice choco.
Air utk perekat. Water for seal.
Minyak sayur utk olesan. Veggie for spread.

Cara/method:
1. Isi kulit lumpia dgn pisang, keju parut dan coklat, lipat kulit seperti amplop dan beri air pada kulit lumpia supaya merekat. Fill the spring roll skin with banana, grated cheese and chocolate, fold the skin like an envelope and give water to the spring roll skin to seal.
2. Oles kulit lumpia dgn minyak dan letakkan di air fryer, proses dengan suhu 200C selama masing2 sisi 6 menit. Spread spring roll skin with oil and place in water fryer, process with temperature 200C for each side 6 minutes.

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Bubur Sagu – Sagoo Porridge


BUBUR SAGU – SAGOO PORRIDGE

Bahan/ingredients:
8 blok sagu kering, rendam dgn air mineral semalam di kulkas. 8 block dried sagoo, soak with mineral water, refrigerate overnight.

2000 ml air mineral. 2000 ml mineral water.
250 gr gula pasir. 250 gr granulated sugar.
3 lbr daun pandan, sobek dan ikat. 3 pcs of pandan leaf, pull-apart and tide it together.
½ sdt garam. ½ tsp salt.

Saus santan/coconut sauce:
200 ml santan kental. 200 ml coconut milk. KARA
100 ml air mineral. 100 ml mineral water.
1 lbr daun pandan, sobek dan ikat. 1 pcs of pandan leaf, pull-apart and tide it together.
Garam secukupnya. Some salt.

Taburan/topping:
Daun pandan. Pandan leaf.
Nangka secukupnya, potong kecil. Some jackfruit, small cut.
½ sdm tepung beras + 10 ml air utk pengental. ½ tbsp rice flour + 10 ml water for thickener.

Cara/method:
1. Remas2 sagu hingga menjadi gumpalan halus. Squeeze sago until it becomes a fine lump.

2. Masukkan daun pandan dan masak bubur dgn api kecil (15 menit) hingga mengental. Add pandan leaf and simmer the porridge, until it thickens (15 minutes)

3. Tambahkan gula dan garam pada bubur, aduk rata, matikan api. Add sugar and salt on porridge, stir well, turn off the stove.
4. Didihkan bahan saus santan dan kentalkan. Boiling coconut sauce ingredients and thickener.
5. Sajikan bubur sagu dgn saus santan, dan taburi nangka serta hias dgn daun pandan. Serving sagoo porridge with coconut sauce and sprinkle with jackfruits and garnish with pandan leaf.

Note:
1. Bila tekstur bubur terlalu kental tambahkan air secukupnya. When the porridge texture is too thick add water enough.
2. Bubur sagu juga nikmat dgn tambahan labu kuning. Sagoo porridge is also delicious with additional pumpkin.
3. Manfaat Sagu buat kesehatan/The benefits of sagoo for healt:
https://www.google.co.id/amp/s/manfaat.co.id/manfaat-sagu/amp

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#FloKitchen #FreshDessert #HealthyDessert #CookingWithLove #CookingForLove #LoveForLove #YummyDessert #DeliciousDessert #Tastydessert #FloHomeDessertIsTheBest #FloOriginalRecipes #DessertWithLove #FoodPhotography #DessertPhotography