RECIPES PUDDING LAYER cendol

 

MATERIALS:
• Rambutan peel seedless 300 grams
• ready-made green cendol 100 grams
• Gelatin 1 packet of white powder
• Jelly white powder 1/2 packs
• Water 1000 ml
• Sugar 100.gram
SAUCE INGREDIENTS:
• 350 ml of liquid milk
• 1 egg yolk
• Granulated sugar 75 grams
• 10 grams of maize flour
• 1/4 teaspoon orange Essences
• green food coloring to taste
HOW TO MAKE PUDDING LAYER cendol:
1. Puree 100 g rambutan and 100 ml of water in a blender. Cut the rest of rambutan into 2 parts, set aside.
2. Pudding: Mix gelatin powder, jelly powder, sugar, rambutan juice and remaining water into the pot. Cook while stirring occasionally until boiling, remove from heat.
3. Prepare the pan size 20x20x8 cm which has been soaked in water. Pour 250 ml of pudding mixture, leave until half frozen. Tusuki surface of the pudding with a toothpick randomly.
4. Set the green cendol in rows on top of the pudding, topped slices give rambutan. Pour 250 ml of batter pudding back, let up half frozen. Do the same to the batter-coated and exhausted. Store in refrigerator until congealed. Set aside.
5. Sauce: Whisk the milk, egg yolks and sugar with a mixer until smooth and creamy. Pour into the pan containing the cornstarch and cook, stirring constantly until boiling and thickened. Lift. Add essences of orange and green coloring and stir.
6. Remove the pudding from the mold. Cut and place on a serving plate. Serve topped with sauce.

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