Raw materials: Cantaloupe Dates 100 gr 150 gr 100 gr Kolang Cincau kaling 50 g 250 ml coconut milk 100 gr sugar 100 ml Syrup
Directions:1. Diced cantaloupe, dates, grass jelly and kolang kaling.2. Enter into a glass and arranged according to taste.3. Add syrup and symple syrup in it 4. Add coconut milk to taste 5. Add ice cubes on top 6. Serve cold as suitable for iftar menu.
Served by: Yosie Bagus Taruna, Chef Hotel Novotel Semarang
Directions:1. Diced cantaloupe, dates, grass jelly and kolang kaling.2. Enter into a glass and arranged according to taste.3. Add syrup and symple syrup in it 4. Add coconut milk to taste 5. Add ice cubes on top 6. Serve cold as suitable for iftar menu.
Served by: Yosie Bagus Taruna, Chef Hotel Novotel Semarang
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