World Drinks Recipes

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

MATERIALS:
1 / 2 cup low fat milk
1-2 tablespoons sugar
1 1 / 2 tbsp cooking chocolate
1 cup hot water


HOW TO MAKE:
Combine milk, sugar, and chocolate in a glass of rather large
Enter the hot water, stir until blended
Garnish with cream on it, according selara
Serve while still hot

Material:
-1 / 2 kg corn
-1 cup green cendol
-1 cup fruit roof / fro
-1 cup cooked pearl seeds
-200 g brown sugar
-250 cc coconut milk from half coconut
-ice cubes to taste

How to Make

• Cook brown sugar until the liquid, strain 
• Cook the thick coconut milk, give a little salt, let it boil 
• Combine corn, cendol, seed pearls, and fro, palm sugar and coconut milk, put ice cubes 
• Serve

Ok before making this fresh fruit ice, Prepare the ingredients:
• 500 gr of green melon
• 500 gr cantaloupe
• 500 gr ripe papaya (red)
• 500 gr kolang kaling, cut into thin slices
• 500 ml water
• 100 grams sugar
• sweetened condensed milk
• vanilla syrup
• ice cubes



Well if the above is the ingredient of this recipe, now is a way to make the drink
1. Cut papaya round shape or dice, set aside.
2. Dredging and cantaloupe melon flesh, set aside.
3. Boil kolang kaling and sugar with water until cooked for about 30 minutes.
4. Remove and set aside.
5. Place in a glass serving papaya, melon, cantaloupe, and kolang kaling.
6. Give vanilla syrup and sweetened condensed milk.
7. Pour the boiled water or coconut milk to taste, put ice cubes. Serves 6.