World Drinks Recipes

Material:
Banana compote:
5 pcs Uli bananas, cut oblique
300 gr palm sugar
500 ml of water and a little salt

Sticky ointment:
300 g glutinous rice
300 ml boiling water
1 / 2 btr coconut,
1 / 2 teaspoon salt

Kuah Durian:
3 seeds durian
300 ml thin coconut milk
3 tablespoons granulated sugar

Method:

• Banana compote: cook sugar and water until boiling and sugar is dissolved, strain.Cook again with bananas, bring to a boil. Lift. 
• Ketan ointment: steamed glutinous rice until hot, flush with boiling water, stir, steamagain gingga mature. Lift. 
• Waterh Durian: cook all ingredients until boiling. Lift. 
• Grated coconut steamed briefly, give salt mix well. 
• Presentation: in container, put some sticky rice steamed grated coconut toppingberries, flush with banana compote and the durian gravy.

Material:
4 cups water for gravy
250 gr brown sugar
3 segment ginger grilled
1 / 5 sago flour
2 stalks lemongrass
5 grains of cloves
1 teaspoon salt

MATERIALS:
-1.5 liters of water
-100 gr green beans, soaked briefly
-200 gr ginger, crushed
-350 gr sugar
-1 stalk lemongrass, crushed
-1 / 2 teaspoon salt
-1 liter coconut milk
-200 gr candied kolang kaling, long slice
-2 pieces of white bread, diced
-75 g roasted peanuts
-5 eyes of jackfruit, cut lengthwise


HOW TO MAKE:

1. Boil green beans until tender. Add coconut milk, ginger, sugar, lemongrass, and salt. During the boil, stir. Add candied kolang kaling, cook until boiling, remove from heat.
2. Prepare a bowl, pour wedang bread and berries, jackfruit, and fried peanuts. Serve while warm.

For: 6 cups

Material:
210 gr sugar
4 egg yolks
300 gr fresh milk
200 grams fresh cream
200 g fresh strawberries
1 / 2 fresh lemon, squeeze, take the water
100 gr water
20 gr pasta strawberry ice cream


Directions:

• Beat sugar and egg yolks with a balloon wisk until thickened, then set aside.
• Heat the fresh milk and fresh cream over the fire until almost boiling, then remove from heat.
• Enter the cooked milk into egg mixture, stirring constantly.
• Cook returned by way of steamed dough, stirring constantly with a wooden spatulauntil thickened (thin stick on wooden spatula). Remove, let stand until cold.
• Combine strawberries, lemon juice, and water. Blend until smooth, then insert it intothe dough which is cool, mix well.
• Add pasta strawberry ice cream to the batter and stir well.
• Enter the dough into the refrigerator for a minimum of 4 hours or until dough is cool enough.
• Remove the dough from the refrigerator, put in ice cream machine. Process untilthickened and looks heavy rotation.
• Enter the ice cream into a container, store in freezer to make it harder until ready to serve.
• Serve

MATERIALS:
400 grams bananas horn, oblique cut
250 grams kolang kaling, cut thin
150 grams of ripe jackfruit, cut box
800 ml coconut milk from 1 coconut
350 grams of brown sugar, combed thin

• 3 pieces pandan leaves

1 / 4 teaspoon salt

SUPPLEMENTARY MATERIALS:
300 grams glutinous rice
100 ml water
2 pieces of pandan leaf
1 / 4 teaspoon salt

HOW TO MAKE:

• Boil the coconut milk, palm sugar, pandan leaf, and salt until steamy. 
• Enter your horn banana and fro while stir until boiling. Add and cook jackfruit return to boil, remove, and cool. 
• Steamed glutinous rice for 25 minutes. Boil water, salt, and pandan leaves and enter the sticky rice, stir until absorbed water, steamed until cooked. 
• Serve compote, sticky rice, and shaved ice. 

Serves 6