Cassava pudding of Pudding Recipes

Cassava is a traditional food which turned out to be a variety of different food is very tasty. Cassava always fit when processed into traditional snack and even modern. To create a snack that is not bitter cassava choose, because the bitter starch be good only because the starch content of many. To choose a good cassava, break a little tip. If there is a blue section means that you should not buy long-cassava. And it is said that the color red better than white.

From made into small snacks like spring rolls, lemper, onde-onde, even layer cake cassava cake with the basic ingredients of this we can also make a delicious pudding and very inspiring our appetite. Curious ya ... how do I make it so long, we try together 

Material :

• 100 grams of cassava peeled, steamed and mashed
• 600 ml coconut milk (from 1 / 2 coconuts)
• 2.5 packet agar-agar powder
• 100 grams of brown sugar
• 2 pieces of pandan leaf
• 1 / 4 teaspoon salt
• 3 eggs egg white
• 50 grams sugar
• 25 grams sago pearls in green and red
• (Sago can be soaked in hot water once boiled first or seethe)

How to Make :

• First boiled cassava with coconut milk, agar-agar powder, brown sugar, salt and pandan leaves, stirring frequently until boiling. Set aside first.
• Beat the egg whites until fluffy then add half sugar little by little sambail whipped until fluffy.
• Pour the pudding stew was bit by bit slowly while still beating with the flat. Then add sago pearls and mix evenly.
• Pour the batter into the pan tulban diameter of 22 cm high 6 cm then freeze.