Page 101 - MODUL KELAS X 2021-protected

NAME OF DISHES : JAPANESE SILKY PUDING

YIELD : 10 PORTIONS

NO QTY UNIT INGREDIENTS EXPLANATION

1 10 g Jelly instant

2 1100 ml Fresh Milk

3 110 g Sugar

4 2 Sdm Maizena

5 Pinch of Salt

6 few drops Flavour Agent

Procedures:

1. First step put the corn starch and instan jelly into dry pot or sauce pan.

2. Stir well, then pour the milk, stir till the liquid dough is not clump.

3. If the liquid dough ready done or soft add some sugar and milk left.

4. Boil the liquid dough on the flame and keep on stir till to keep the milk not grunt.

5. Add some drop greentea essens, then stir well.

6. After that stir and wait until the vapourize dry, then pour jelly in the glass cup,
make it cold.

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