Peanut Milk Pudding Kopyor

Material Making Peanut Milk Pudding Kopyor:

layer I

     1 pack white gelatinous
     750 cc of coconut water
     100 grams sugar
     200 gr young coconut, mashed
     100 gr young coconut, flower shape

layer II

     1 pack white gelatinous
     500 cc water
     100 grams peanuts, boiled
     50 g pumpkin seeds pumpkin seeds, peel the skin
     10 tablespoons honey
     1 can of sweet corn, mashed
     5 sm sugar

How to make Peanut Milk Pudding Kopyor:

     Create a layer I: cook jelly, coconut milk, sugar, and coconut mixture until boiling.
     Arrange the flowers in coconut form the basis of the mold, pour a little jelly, chill.
     If it has hardened, pour the remaining gelatin mixture. Let stand.
     Create a second layer: Mix water, peanuts and watermelon seeds, puree in blender. Add honey and stir well.
     Mix with gelatin, sweet corn, and sugar. Jerang to the boil, stirring constantly. Lift and pour on top of layer I. Let stand until hard.

For 15 pieces

Nutritional value per piece:
Energy: 101 Cal
Protein: 1.4 g
Fat: 2.3 grams
Carbohydrates: 20.4 grams

Source: Tabloid-nakita.com