fermented cassava coconut pudding
Ingredients A:
100 grams of young coconut long dredged
½ packet of jelly powder
400 ml of water
100 grams of granulated sugar
1 sheet of pandan leaves
Material B:
300 grams of fermented cassava
800 ml coconut milk from 1 coconut
1 packet gelatin powder
125 grams of sugar
2 pieces of pandan leaves
½ teaspoon of salt
How to Make:
Tata coconut in the mold of 22 cm diameter spherical
Boil agar-agar, sugar and pandan leaves, stirring until boiling.
Pour into the mold containing the shaved coconut, then freeze.
Boil the ingredients B until boiling, stirring. Pour into the mold containing the shaved coconut that has been frozen.
Put it in the freezer
Tip: Select the tape sweet and pungent alcohol so the pudding does not taste bitter.
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