1 packet of green jelly
750 ml of milk
100 g of dredged coconut
100 g of sugar
10 torn, concluded pandan leaves
¼ tsp of salt
¼ tsp of pandan paste
Sauce:
100 g of combed brown sugar
2 tbsp of granulated sugar
200 ml of water
1 tbsp of cornstarch + 1 tbsp of water
Salt
3 torn, concluded pandan leaves
How to make:
Cook gelatin, milk, sugar, and salt until boiling.
Enter pandan paste. Stir well. Turn off the flame. Filter.
Pour into mold two serving spoons of batter.
After the dough is a bit hard but not stiff, arrange the coconut.
Pour again two serving spoons slowly. Repeat until consumables. Freeze.
Serve pudding with brown sugar sauce.
Sauce:
Cook water, sugar, brown sugar, salt, and pandan leaves to a boil until thickened. Strain. Give cornstarch solution. Stir. Cook until thickened.
For 10 pieces.
Nutrition facts per piece:
Calorie: 107 kcal
Protein: 1.2 g
Fat: 2.1 g
Carbohydrate: 21.7 g
Cholesterol: 3.4 mg
Fiber: 1.5 g
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