Video lengap step by step cara membuat aneka jenis cincau bisa di tonton di channel youtube BUDIBOGA OFFICIAL
CINCAU HIJAU POHON / PERDU
BAHAN: 250 g daun cincau perdu 600 ml air matang 1/2 sdm air jeruk lemon (opsional) 1 sdt air abu / air khi (opsional)
CARA MEMBUAT: 1. Cuci Bersih daun cincau. Potong-potong. 2. Masukan ke dalam food processor atau tabung blender. Tuang air, proses hingga lembut. Angkat, saring. 3. Tambahkan air jeruk lemon dan air abu. Aduk rata. Tuang ke dalam mangkuk. Dinginkan selama 12 jam di dalam kulkas. 4. Potong-potong cincau, sajikan dengan es batu, santan dan sirup gula merah. Untuk 8 porsi
CINCAU HIJAU RAMBAT / CINA
BAHAN:
200 g daun cincau rambat
400 ml air
1 sdt air abu / air khi (opsional)
CARA MEMBUAT:
1. Cuci bersih daun cincau. Masukan ke dalam mangkuk. Tuang air matang. Remas-remas hingga licin dan berlendir dan tersisa hanya ampas serat daun. Saring.
2. Tambahkan air khi, aduk rata. Tuang ke dalam mangkuk. Simpan selama 12 jam di dalam kulkas.
3. Potong-potong cincau. Sajikan dengan santan / susu tawar cair, syrup gula pasir dan whipped cream. Sajikan dingin.
Untuk 8 porsi.
CINCAU HITAM
BAHAN:
1 kg daun cincau hitam kering
4 liter air
50 g tepung kanji
25 g tepung maizena
1 sdm air abu / air khi (opsional)
CARA MEMBUAT:
1. Cuci bersih daun cincau hitam kering.
2. Masukan ke dalam panci, rebus selama 1 jam. Angkat, saring.
3. Campur tepung kanji dan tepung maizena, aduk rata. Tuang sedikit air, aduk hingga tepung larut.
4. Tuang larutan tepung dan air abu ke dalam air rebusan daun cincau. Aduk rata.
5. Masak hingga mendidih dan kental selama 20 menit. Angkat.
6. Tuang ke dalam mangkuk dinginkan di dalam kulkas selama 12 jam.
7. Potong-potong cincau hitam. Sajikan dengan es batu, santan / susu, dan syrup coco pandan. Sajikan dingin.
Untuk 20 porsi.
CINCAU HIJAU BULU
BAHAN:
250 g daun cincau hijau bulu
600 ml air matang
1 sdt air abu / air khi (opsional)
CARA MEMBUAT:
1. Cuci bersih daun cincau. Masukan ke dalam food processor atau tabung blender. Tambahkan air matang. Proses hingga lembut.
2. Saring daun cincau, tambahkan air abu, aduk rata. Tuang ke dalam mangkuk. Dinginkan selama 12 jam.
4. Potong-potong cincau. Sajikan dengan es batu, santan / susu tawar cair, dan syrup gula. Sajikan dingin.
Untuk 5 Porsi.
GRASS JELLY PREMNA OBLONGIFOLIA
INGRIDIENTS:
250 gr of premna oblongifolia leaves
600 ml of water
1/2 tbsp of lemon juice (optional)
1 tsp of iye water (optional)
METHOD:
1. Wash the leaves and cut into pieces.
2. Put the leaves and water in the blender. Blend them till all the leaves finely chopped. Stop the machine and strain from the dregs.
3. Add lemon juice and iye water, which are optional, and stir them well. Place them in bowl and keep in the fridge for 12 hours.
4. Cut into cubes or as you wish and serve with ice, coconut milk, brown simple syrup. Serve Cold.
8 portions
GRASS JELLY COCCULUS ORBICULATUS
INGREDIENTS:
200 gr of cocculus orbiculatus leaves
400 ml of water
1 tsp of iye water
METHOD:
1. Wash the leaves and put them into the bowl. Pour some water and squeeze the leaves till they are slimy and become dregs. Strain.
2. Add iye water (optional) and mix well. Place in the bowl and keep in the fridge for 12 hours.
3. Cut the grass jelly into cubes or as you wish. Serve with coconut milk / milk, simple syrup and whipped cream. Serve cold.
8 potions.
GRASS JELLY MESONA PALUSTRIS
INGREDIENTS:
1 kg of dried mesona palustris
4 lt of water
50 gr of cassava starch flour
25 gr of corn starch flour
1 tbsp of iye water (optional)
METHOD:
1. Wash the dried mesona palustris.
2. Boil them for 1 hour and have them strained.
3. Mix well cassava and corn starch flour and add some water.
4. Pour the starch flour mixtures into the hot grass jelly juice. Mix well
5. Put back into stove and cook till boil for 2 mins.
6. Pour them into bowl and keep in the refrigerator for 12 hours.
7. Cut them in cubes or as you wish. Serve with ice, coconut milk / milk and cocopandan syrup. Serve cold.
20 portions.
GRASS JELLY CYCLEA BARBATA INGREDIENTS: 250 gr of cyclea barbata leaves 600 ml of water 1 tsp of iye water (optional) METHOD: 1. Wash the leaves. Put the leaves and water in the blender. Blend them till all the leaves finely chopped. 2. Strain the leaves from the dregs. Add iye water (optional) and mix well. Place into bowl and keep in the fridge for 12 hours. 3. Cut them into cubes or as you wish. Serve with ice, coconut milk / milk and simple syrup. Serve cold. 5 portions
