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.

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

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

Bubur Ketan Hitam – Black Glutinous Porridge


BUBUR KETAN HITAM – BLACK GLUTINOUS PORRIDGE

Bahan/ingredients:
½ cangkir ketan hitam, cuci.. ½ cup of black glutinous rice. wash.
2 cangkir air mineral. 2 cups of mineral water.
75 gr gula pasir. 75 gr granulated sugar.
2 lbr daun pandan. 2 pcs pandan leaf.
¼ sdt garam. ¼ tsp salt.

Saus santan/coconut sauce:
100 ml santan kental. 100 ml coconut milk. KARA
50 ml air mineral. 50 ml mineral water.
¼ sdt garam. ¼ tap salt.
1 lbr daun pandan. 1 pcs pandan leaf.
2 sdt tepung beras + 1 sdm air utk pengental. 2 tsp rice flour + 1 tbsp water, for thickener.

Cara/method:
1. Rendam ketan semalam dan rebus keesokan harinya dgn pandan hingga ketan lembut dgn api kecil. Soak glutinous rice overnight and in the next simmer it until glutinous rice tender.
2. Masukkan gula dan garam, aduk dan sisihkan. Add sugar and salt. Stir and set aside.

3. Membuat saus santan/how to cook coconut sauce: campur dan didihkan bahan saus santan kemudian kentalkan dgn larutan tepung beras. Combine and boiling coconut sauce ingredients and than thickener with rice flour mixture.

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

Kue Lumpang Coklat Keju – Chocolate Cheese Pastle Cake


KUE LUMPANG COKLAT KEJU – CHOCOLATE CHEESE PESTLE CAKE

Bahan/ingredients:
65 gr tepung tapioka. 65 gr tapioca flour.
45 gr tepung beras. 45 gr rice flour.
15 gr tepung hun kwe. 15 gr mung bean flour
30 gr coklat bubuk. 30 gr cocoa powder. (Hershey’s)
240 ml air. 240 ml water.
100 ml santan kental. 100 ml coconut milk. (Kara)
120 gr gula pasir. 120 gr granulated sugar
1 gr garam. 1 gr salt.

Taburan/topping:
Keju cedar parut. Grated cheddar cheese.

Cara/method:
1. Campur gula, santan, air dan garam, didihkan dan biarkan dingin. Combine sugar, coconut milk, water and salt, boiling and let it cool.
2. Campur tepung tapioka, tepung hun kwe, coklat dan tepung beras dalam mangkuk besar. Tuang air santan bertahap sambil diaduk dengan whisk dan saring. Combine tapioca, mung bean flour, cocoa and rice flour on a big bowl. Pour the coconut milk gradually while stirring with whisk and strain.
3. Panaskan pengukus, tuang adonan kedalam cetakan dan kukus selama 30 menit. Heat the steamer, pour the batter into the mold and steam for 30 minutes.
4. Keluarkan kue lumpang dr cetakan dan hidangkan dgn keju parut. Remove pestle cake from the mold and serve with grated cheese..

Note:
1. Bila menggunakan cetakan silikon tidak perlu cetakan dioles minyak. If you use silicon mold, no need to smear with oil.
2. Bungkus tutup kukusan dgn kain serbet. Cover the steamer top with napkin.
3. Kue Lumpang yg benar saat matang tengahnya berlubang seperti lumpang. pestle cake the correct process of making when mature middle of a hole like pestle.
4. Untuk 15 buah kue lumpang dgn cetakan seperti di foto. For 12 pcs of pestle cake if you use mold like photo

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