COLORFUL PUDDING

Pudding Ingredients I:
150 grams of young coconut, dredged width
600 ml of water
1 packet gelatin powder
2 pandan leaves, concluded
200 ml of liquid brown sugar

Pudding Ingredients II:
200 ml of liquid milk
25 grams of sugar
15 grams of cocoa powder
1/2 packet of jelly powder (4 grams)
2 egg whites
25 grams of sugar

Pudding Ingredients III:
200 ml of liquid milk
20 grams of sugar
1/2 packet of jelly powder (4 grams)
2 egg whites
20 grams of sugar
50 grams of black sticky tape, drained

Pudding Ingredients IV:
200 ml of liquid milk
20 grams of sugar
1/2 packet of jelly powder (4 grams)
1/4 teaspoon mocha pasta
2 egg whites
20 grams of sugar

Processing Method:
Pudding I: boiled water, gelatin powder (jelly), and pandan leaves, stirring until boiling. Enter the liquid sugar. Stir well. Remove the pandan leaves.
Pour a layer of batter in tulban patterned pan diameter 24 cm, height 7 cm. Let the half-frozen. Sow coconut.
Pour another layer of dough. Let the half-frozen. Sow coconut. Perform turns until the dough runs out. Let the half-frozen.
Pudding II: boiled milk, sugar, cocoa powder, and gelatin, stirring until boiling. Let warm.
Beat the egg whites until half fluffy. Enter the sugar a little as she whipped until fluffy.
Enter pudding stew a little as she shuffled slowly. Pour over pudding I. Let the half-frozen.
Pudding III: pudding made ​​in the same way with the pudding II. Add black sticky tape. Stir well.
Pour over pudding II. Let the half-frozen.
Pudding IV: pudding made ​​in the same way with the pudding II. Add pasta mocha. Stir well. Pour over pudding III. Freeze.

For 14 pieces