PUDDING CASSAVA DUSK RAINBOW.

Dessert :

180 Cassava gr, blend.

50 Jack fruit gr.

100 milk coconut ml.

Merringue :

200 Egg white gr.

200 White sugar gr.

Sabayone :

3 Egg yolk pcs.

Garnish :

Brownian [of] sugar.

Salt.

Cassava Slick.

Pandon Leaves.

Red Simple syrup.

Cassava Grated

Method :

1. The cassava Pelled, water add blend and steam ( milk coconut and cooked).

2. The fruit jack Blend.

3. Well well stir meringue for sugar white and white egg the Mixed.

4. The sabayone for stove the on the on yolk egg Stir.

5. All ingridients Mixed ( 1,2,3,4) glass the in pul and.

6. brownian With Garnish [of] sugar, leaves pandon and stivck cassava graled.

For 5 portion.



PUDDING of LOLI.

Materials :

1 bale a. 145 milk pudding gram of isntant feel strawberi.

400 water ml.

50 brown gram cook, melting.

colourful mesyes sufficiently

ice-cream wood stik 10.

Way of making :

1. Prepare popsicle printing;mould, wett with water.

2. Water Didihkan, including milk pudding powder of isntant ripe till boil again and pour into printing;mould. Eliminating heat vapour and keep in cooler cupboard;locker.

3. After ossifying to [release] and jab with wood stik till can be upheld.

4. Ripe cacao which have been melted to [enter/include] into decorative plastic sack;bag and make decoration [at] and pudding of taburi with colourful mesyes.

Present immediately

To : 10.



PUDDING FISH of KOI.

Materials :

1 white colour powder jelly bale.

1 flour sdm of maizena

500 liquid milk ml.

100 sand sugar gram.

1/4 powder vanili sdt.

colourant of orange sufficiently

Way of making :

1. Prepare printing;mould form fish of plastic, wett with pipette and water.

2. Mingle powder jelly with maizena, liquid milk and sand sugar swirl to flatten, enhancing powder vanili swirl to flatten.

3. Cook till boil to take 100 dough ml give colourant of orange sufficiently, pouring the rest of dough into printing;mould till almost full (of).

4. After a little a few/little, spraying dough of orange with pipette till form colour like fish of koi, keep in cooler cupboard;locker till ossify.

5. Present to be chilled with fruit cocktail.

To : 6.



PUDDING TRAIN.

Materials :

4 bale @ 145 gram of pudding milk of instant feel cacao.

2 water litre.

1 bale @ 100 gram of biscuit brown.

complement : flag, brown [of] cacao and variegation of stik.

Way of making :

1. Prepare printing;mould of pudding 1 size measure rectangle form : 29 x cm 10 x cm 4 cm, 1 long semicircle form [of] size measure: 24 x cm 8 x cm 5 cm and 1 brass of segiempat size measure : 15 x cm 10 x cm 4 cm.

2. Water Didihkan, including powder of pudding and cook till boil again, lift, pouring into brass eliminate heat vapour and made cool.

3. Form model train and give wheel of biscuit. Present.

To : 20 cutting.



Soft Brown Pudding.

Materials :

1 bale ( 145 gram) pudding of PESTAA brown [of] cream, feel cacao 400 water ml, 2 protein.

Saus :

500 sweet orangeade ml.

100 sand sugar gram.

6 cinnamon cm.

8 clove seed.

1 pineapple, crosscut [of] fan form.

2 apple, crosscut [of] dice.

Decoration :

ripe cacao, melting.

Way of making :

1. Pudding : prepare circular brass [of] size measure 600 ml, casting aside. Water Didihkan, including pudding of PESTAA brown [of] cream, swirl to flatten, cook during 5 minute, lift. Protein shake stiff till, including pineapple pudding dough, swirl to flatten and pour into brass, made cool.

2. Cook sweet orangeade with sand sugar, clove and cinnamon, after boiling, lift, eliminating heat vapour, including fruit cutting and keep in cooler cupboard;locker.

3. Presentation : prepare dish put pudding, pouring saus and [his/its] stuffing, decorate with ripe cacao which have been melted.

To : 12 cutting.



PUDDING of PESTAA CHILD.

Materials:

1 bale ( 145 gram), PUDDING MILK of INSTANT, feel cacao.

500 water ml.

Complement : Ice-Cream, brown ball [of] wafer and variegation.

Way of making :

1. Prepare multifarious pudding brass [of] form, according to appetite, wett and cast aside.

2. Water Didihkan, including PUDDING MILK of INSTANT feel cacao, swirl to flatten. Cook during 5 minute, lift.

3. Pouring into brass, eliminating heat vapour and made cool.

4. Present cool pudding, provide with brown ball and ice-cream [of] variegation, wafer cake.

To : 8 cutting.



PUDDING of PESTAA PAPAW

Materials :

1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao 500 water ml.

1 of papaya, heavy 1 singk, wash out.

Way of making :

1. Papaya which have been washed out, split length, throw away fibre and seed, make hole papaya by using fruit bolider / appliance pembentuk of balls, papaya form balls [enter/include] into ice water, [so that/ to be] remain to be fresh.

2. Water Didihkan, including PUDDING MILK of INSTANT PARTY, ripe during 5 minute, lift.

3. Pouring pudding into papaya, including balls of papaya, eliminating heat vapour and made cool till ossify.

4. Pare husk of papaya, and cut to pieces.

Present to be chilled.



SATE PUDDING of PESTAA

Materials :

1. 1 bale ( 145 gram) PUDDING MILK of INSTANT PESTAA, feel cacao.

2. 500 ml irrigate fresh Fruit: papaya, melon, watermelon, kiwi sufficiently

3. Sate rough poke, sufficiently

4. Saus : 250 coconut mink ml jell to braise, by 1 sand sugar sdm and 1 / 4 salt sdt.

Way of making :

1. Prepare brass of segiempat size measure 22 cm, casting aside.

2. Water Didihkan, including pudding, swirl to flatten and cook during 5 minute.

3 Pouring pudding, eliminating heat vapour and let till ossify.

4 Cutting pudding form dice 2 cm, fresh fruit cut [is] same size measure.

5. Take one sate rough poke, jab pudding, fruit of bergantian according to appetite.

6. Present to be chilled with coconut mink braise.



PUDDING of BOLU FURL.

Materials :

1 of bolu furl weight 400 gram, ready to buy, iris.

1 PUDDING bale of PESTAA feel cacao.

500 water ml.

Brown Saus :

200 brown gram cook.

150 liquid milk ml.

Way of making :

1. Prepare heatresistant concave form dish or brass, slice of bolu furl to arrange to encircle dish, casting aside.

2. Water Didihkan, including PUDDING of PESTAA feel cacao, swirl to flatten, after boiling again, lift, pouring into brass, eliminating heat vapour and keep in cooler cupboard;locker.

3. Brown Saus : ripe cacao [of] team till melt, mixe with liquid milk, swirl to flatten and cook till boil, lift.

4. Present pudding with brown saus.

To : 8 people.



Pudding In Glass.

Materials :

1 bale ( 145 gram) pudding of PESTAA BROWN [of] CREAM. Feel orange.

500 water ml.

250 fruit cocktail gram.

ripe cacao plane down, red cherry and cream.

Way of making :

1. Prepare 6 glass have handle, fill by 2 fruit cocktail sdm, casting aside.

2. Disihkan 500 water ml, including pudding of PESTAA BROWN [of] CREAM feel orange, ripe during 5 minute.

3. Pouring into glass till 3 / 4 full (of), eliminating heat vapour and made cool till ossify.

4. After chilled to decorate with cream, brown plane down and red cherry.

Present to be chilled to 6 glass.