Bahan-bahanmanis :
1/2 kg cincau hijau, potong potong
50 gram butiran mutiara sagu yang berwarna merah
100 gram daging kelapa muda
1/2 kg es serut
Bahan-bahan sirup merah :
400 ml air kelapa
200 gram gula pasir
5 tetes pewarna merah
1 lembar daun pandan
Bahan kuah santan :
700 ml santan terbuat dari 1 butir kelapa
2 lembar daun pandan simpulkan
1/4 sendok teh garam
Cara Membuat es daluman segar :
Kita buat santan terlebih dahulu : rebus 70 ml santan dengan daun pandan dan juga garam hingga mendidih. Dalam proses mendidihkan santan gunakan api sedang dan terus diaduk aduk agar santan tidak pecah.
Kita lanjutkan dengan membuat sirup merah : kita rebus air kelapa dengan gula pasir, pewarna merah dan daun pandan. Angkat dan dinginkan.
Kita sajikan es daluman yaitu seperti ini kita ambil gelas saji, masukkan cincau, mutiara sagu merah yang telah direbus. daging kelapa muda serut, sirup, kuah santan dan juga es serut.
Sajikan selagi es daluman masih dingin dan segar.
Ingredients:
1/2 kg of green grass jelly, cut into pieces
50 grams of red sago pearl granules
100 grams of young coconut meat
1/2 kg of shaved ice
Red Syrup Ingredients:
400 ml coconut water
200 grams of sugar
5 drops of red dye
1 pandan leaves
Ingredients of coconut milk:
700 ml of coconut milk is made from 1 coconut
2 pieces of pandan leaves conclude
1/4 teaspoon salt
How to Make ice fresh incense:
We make coconut milk first: boiled 70 ml coconut milk with pandan leaves and also salt until boiling. In the process of boiling the coconut milk using medium heat and stirring constantly to make coconut milk is not broken.
We continue by making red syrup: we boil coconut water with sugar, red dye and pandan leaves. Lift and chill.
We serve ice dal that is like this we take a serving glass, insert grass, red sago pearl that has been boiled. young coconut meat, syrup, coconut milk and also shaved ice.
Serve while the ice is still cool and fresh.
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