Fresh Orange Papaya Pudding Recipe

ayahbunda.co.id

To train your baby's ability pinching, try Make a papaya orange pudding. The sweetness of citrus fruits and fresh papaya fruit is preferred by your baby, you know, in addition to rich in vitamin C, vitamin A, potassium, calcium, folic acid, and fiber. The following recipe is suitable given to infants aged 9-12 months.

Orange-Papaya pudding

Serves 2

Material:

2 tablespoons white gelatinous

100 ml water

50 grams of papaya, mashed with a fork

2 oranges, take the juice

1 tablespoon cornstarch

How to make:

1. Cook the white gelatin with water to the boil, while stirring.

2. Enter the papaya. Stir well.

3. Add the lemon juice and cornstarch. Stir well. Lift.

4. Pour into a gelatin mold. Chill. Serve.

Nutritional value (per serving):

Energy: 71.05 kilo calories

Protein: 1.15 grams

Fat: 0.15 grams

Carbohydrates: 17.75 grams

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Milk Jelly Pudding Recipe Chewy, delicious and Delicious

supernews.id

The pudding is makann the chewy texture with good taste and fresh custard is usually made as a refreshing dessert. Usually after eating we need small meals as a dessert.

Make jelly milk pudding is not hard because it is basically almost the same manufacturing pudding with jelly pudding just over have a variety of flavors and shapes making it more attractive

The trick is simple and practical Before you make it, please prepare some materials needed as below.

Materials Used:

Gelatinous white powder 2 bngks

1200 ml of liquid milk liter

Jelly powder 3 tablespoons

200 gr granulated sugar

½ tsp fine salt

Pasta vanilla 1 tsp

½ white sweet condensed milk cans

Bubble colorful 100 gr

How to Make Chewy Milk Jelly Pudding:

1. In making this milk jelly pudding, the first step you should do adal be some mix up the ingredients such as milk, gelatin powder, sugar, jelly powder, salt and vanilla powder into the pan. Mix well.

2. After that, boil all ingredients with a medium flame until boiling.

3. If you have a boil, turn off the heat and then stole with sweet condensed milk, stirring frequently so the milk can be mixed with pudding mixture well. Wait until the steam that comes out is lost.

4. Pour the pudding into molds that you have prepared and EBRI bubble colorful sprinkles to make it look more beautiful. Let stand for a moment to sink

5. Wait until the pudding hardened. To make it quicker you can put it into the refrigerator. Having already hard just cut to taste and serve.

6. pudding you created this could be the opening menu when breaking the fast or after dinner dessert menu. Hopefully this recipe can be beneficial to us all.

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Sponge Cake Dessert Recipes Japanese

pesona.co.id

Nothing snack cake at home for only practical, it is guaranteed delicious snack fit for a family at home

One of them blend of coconut and chocolate flavors, with the addition of lemon, delicious and refreshing atmosphere. The recipe is simple, see the recipe below.

Material:

1 piece of vanilla sponge cake Japan is ready to buy

Chocolate layer, the team until late, pour in a flat pan, refrigerate:

100 g dark cooking chocolate, chopped

70 g whipping cream

Coconut mousse, beat well and cook until dissolved, strain:

2 sheets of gelatin

2 tablespoons coconut milk powder

50 g sugar grained

50 ml milk

100 g whipping cream, whipped until stiff

Lemon curd, the team until late:

1 lemon, grated peel, take the water

3 egg yolks

60 g sugar grained

30 g unsalted butter

How to make:

1. Prepare a baking sheet 1 piece layered with baking paper. Place 6 pieces of 6 cm diameter cake ring on it, set aside.

2. Cut the sponge cake with cake ring into 6 sections. 5 mm-thick slices and place on each basic cake ring (as the basis of a mousse).

3. Cut the chocolate cake into 6 sections circular ring, put it back in the refrigerator until needed.

4. Coconut mousse: Soak gelatin in ice water until tender, drain and squeeze. Mix the milk powder with sugar until blended and set aside. Warm the milk in the pan over medium heat, put the gelatin, stirring until gelatin dissolves. Add the powdered coconut milk and whipping cream, stir, strain.

5. Pour half the coconut mousse cake ring mold which already contains a sponge cake in it. Put a layer of chocolate on top. Pour back the remaining coconut mousse sponge cake on top. Store in the refrigerator until stiff.

6. Remove the cake ring mold slowly. Rub with lemon curd and garnish with the remaining chocolate. Serve immediately.

For 6 servings:

Nutritional value per serving:

Calories 519 kcal

Carbohydrates 58.2 g

Protein 7.4 g

Fat 43.8 g

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