Resipi ini Diana olah dan gabungkan dari beberapa resipi... Kepada tuan empunya resipi, izinkan diana gabungkannya ya ( juga ada sedikit olahan yang dibuat )... Terima kasih... Jika ingin buat seperti yang Diana buat.. Cara Diana boleh rujuk di bawah ini ya…
:: Resipi Olahan Oleh ~ SheeryDreamCakes @ skybluemelleymey
- 36 ketul oreo dikisar _ ( ambil krimnya sekali ) _ Diana campurkan oreo perisa vanilla dan peanut butter
- 6 sudu besar butter dicairkan
- Campurkan kesemua bahan dan gaul rata. Ketepikan.
Bahan-Bahan B
- 200 gm cream cheese
- 1 cawan Non-dairy whipping cream
- 100 gm gula kastor ( boleh juga guna gula aising jika suka ) _ Diana kurangkan sedikit
- 2 sudu besar susu segar
** Note ~ Gandakan sukatan sekiranya ingin krimnya tebal sedikit.
- Pukul cream cheese sehingga lembut.
- Kemudian masukkan gula kastor atau gula aising dan pukul lagi sehingga ianya lembut dan gebu.
- Masukkan susu segar dan pukul sebati. Ketepikan.
- Di dalam bekas yang lain, pukul Non-dairy whipping cream hingga kental.
- Kemudian campurkan ke dalam adunan cream cheese tadi dan kaup balik sehingga sebati. Masukkan ke dalam piping bag.
Bahan-Bahan C ( CHOCOLATE COCONUT PUDDING ) ~ Diana buat 1 1/2 adunan
- 1/4 cawan tepung jagung
- 1/2 cawan gula kastor
- 1/8 tsp garam
- 3 cawan susu segar = Diana buat ~ 1 1/2 cawan susu segar + 1 1/2 cawan santan pekat
- 185 gm dark chocolate _ dicincang
- 1 tsp esen vanilla
- 1 tbsp serbuk koko _ Diana tambah
- Campurkan tepung jagung bersama gula dan garam ke dalam bekas. Kemudian campurkan susu segar dan kacau perlahan. Masak di atas double boiler dengan api sederhana. Sentiasa menggaul adunan sehingga ianya sebati dan pekat ( 15 - 20 minit ).* Diana guna hand whisk .
- Tambahkan coklat cincang dan kacau selama kira-kira 2 - 4 minit atau sehingga puding kental.
- Kemudian alihkan dari api dan masukkan esen vanilla. Kacau rata.
- Sejukkan dan ketepikan.
** Note ~ Tapis puding dengan menggunakan penapis sekiranya puding yang terhasil itu berketul-ketul.
- Masukkan sedikit biskut oreo kisar ( bahan A ) ke dalam bekas yang digunakan.
- Kemudian picitkan adunan bahan-bahan B di atasnya.
- Lapis di atasnya dengan chocolate coconut pudding dan ratakan.
- Picitkan lagi adunan bahan-bahan B di atasnya.
- Taburkan dengan chocolate chips, biskut oreo kisar dan sedikit parutan coklat.
- Sejukkan di dalam peti ais sebelum dinikmati.
ATAU anda ingin buat ikut resipi di bawah?
INGREDIENTS
- package regular Oreo cookies ( Not Double Stuff ) – about 36 cookies
- 6 Tablespoon butter, melted
- 1- 8 ounce package cream cheese, softened
- 1/4 cup granulated sugar
- 2 Tablespoons cold milk
- 1- 12 ounce tub Cool Whip, divided
- 2 – 3.9 ounce packages Chocolate Instant Pudding
- 3 1/4 cups cold milk
- 1 and 1/2 cups mini chocolate chips
DIRECTIONS
- Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
- Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
- Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
- In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Silky Chocolate (Coconut) Pudding
4-6 servings
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3 cups whole milk ( substituted with coconut milk* )
- 6 ounces 62% semisweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
- Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smoooth and thickened. Remove from the heat and stir in the vanilla.
- Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes. ( I didn’t do this step because the pudding really came out smooth ).
- If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.
* To make coconut milk from coconut milk powder, I used 4 tablespoons of coconut milk powder to 3 cups of water. Whisk together in a medium saucepan and let it come to a simmer before taking it off the heat.
:: Boleh juga di simpan di dalam bekas begini ::
CoretanKu-Buku Masakan
