5 most favorite dessert recipes that are suitable for all occasions

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Brilio.net – Desserts always have a unique way of changing the mood. After a heavy meal, the presence of dessert feels like a small gift that pampers the taste buds. In Indonesia, dessert is not just a complement, but has become part of the lifestyle. From five-star hotel snacks to home-cooked snacks, various types of dessert now come with charming local flavors.

Recently, desserts such as klapertart, tiramisu, and moss chocolate pudding have been on the rise. The texture is soft, the taste is just right, and the appearance is always tempting to take a photo before eating. Many are starting to experiment with making it at home because the ingredients are easy to find and the process is not as complicated as imagined. What’s interesting is that each recipe has its own characteristics, depending on the little touches of the maker.

Desserts like this are not just food, they are an experience. There is a certain satisfaction when you see your homemade products beautifully presented on the table. The texture is smooth, the appearance is tempting, and the taste is no less than store-bought. The world of desserts seems to open up unlimited creativity, where one recipe can be turned into a thousand different creations. And that’s where the fun lies.

Let’s try the delicious dessert recipe below together briliofoodThursday (30/10).

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Material:
– 2 packs of Sasa Liquid Coconut Milk
– 800 gr young coconut meat
– 150 ml white UHT milk
– 200 gr raisins
– 2 eggs
– 4 tbsp sugar
– 1 tablespoon flour, dissolved in 3 tablespoons water
– 2 tablespoons cornstarch, dissolved

How to make:
1. Add sugar, cornstarch, wheat flour, UHT milk and liquid coconut milk, stir until evenly mixed and cook until boiling.
2. Add butter, egg yolks, stir again until evenly mixed.
3. Then add young coconut meat, raisins, stir well. Sprinkle a little cinnamon powder and stir again.
4. Pour into the mold and bake for 15 minutes.
5. Mix the egg whites and sugar until smooth, then pour into the mold.
6. Sprinkle raisins, grated cheese and young coconut meat as toppings. Bake for 30 Minutes.
7. Klapertart is ready to be served.

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Material:
– 100 grams Cream Cheese
– 150 grams of liquid whipped cream
– 2 tbsp Liquid Coconut Milk Sasa
– 3 tablespoons Refined Sugar
– 1 tbsp Matcha Powder
– 100 ml Water
– Ladyfinger Cookies to taste
– 2 pax Strawberries, cut into 2 parts

Matcha Sauce Ingredients:
– 50 ml Liquid Coconut Milk Sasa
– 1 tsp Matcha Powder

How to make:
1. Beat the whipped cream and granulated sugar until fluffy, add the cream cheese and liquid coconut milk sauce.
2. Dissolve the matcha with water, soak the ladyfingers briefly in the matcha solution.
3. Arrange the ladyfingers, cream mixture, lady fingers and cream mixture, top with strawberry topping.
4. Heat liquid coconut milk and matcha powder, pour over the tiramisu when serving.

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Material:
– 2/3 cup heavy cream
– 1/4 tsp vanilla extract
– 1 egg
– 3 egg yolks
– 1/2 cup granulated sugar
– 1/3 cup brown sugar

Coconut Cream Ingredients:
– 2 packs of Sasa Liquid Coconut Milk
– 1 tsp vanilla extract
– Refined sugar, according to taste

How to make:

Coconut Cream:
1. Store Liquid Coconut Milk Sasa in the refrigerator overnight. After leaving it overnight, open the coconut milk storage container and carefully scoop out the head of coconut milk or the thickened fat at the top.
2. Place the coconut milk in a large bowl. Beat at low speed for 5-10 minutes using a mixer until the large chunks of coconut milk become smaller.
3. Increase the speed again and beat until the shape becomes smoother again.

Coconut Creme Brulee:
1. Preheat the oven to 170 degrees Celsius/150 degrees Celsius. Combine coconut cream and vanilla in a small saucepan over medium heat.
2. Cook, stirring regularly for 10 minutes until hot (do not boil).
3. While waiting, beat the eggs, egg yolks and granulated sugar in a heatproof bowl until the mixture is thick and smooth. Gradually, immediately mix in the cream until the mixture is even.
4. Strain this mixture and pour into a heatproof pitcher. Leave it for 5 minutes. Remove the foam on top of the mixture with a metal spoon.
5. Place a folded napkin in the bottom of a large baking dish. Divide the mixture evenly between four small containers placed on a baking sheet.
6. Pour boiling water into the baking dish until it is half the size of a small container. Bake for 30 – 35 minutes (dough will shake slightly).
7. Cool for 30 minutes, then leave in the refrigerator for 3 hours or overnight.
8. Preheat the oven to high temperature. Place small containers of dough in a large baking dish. Sprinkle 1 tablespoon brown sugar into each small container.
9. Place a number of ice cubes around the small container. Bake for four minutes until the sugar melts and is golden.
10. Remove from oven and cool five minutes. Serve with passion fruit pulp.

4. Plain Bread Pudding Recipe

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Material:
– 7 slices of white bread without crust, cut into cubes
– 2 packs of Liquid Coconut Milk Sasa
– 1 pack of plain gelatin
– 200 gr granulated sugar
– 900 ml of water
– Pandan leaf coloring to taste
– Salt to taste

How to make:
1. Cook gelatin, sugar, salt and liquid coconut milk sauce in one container. Bring to a boil.
2. Put the pieces of white bread into the boiled gelatin. Mix well. Lift.
3. Take 200 ml of pudding mixture in another container, add pandan coloring.
4. Prepare the pudding mold, pour the remaining mixture into the pudding mold.
5. Wait until the pudding steam disappears. Gently pour the pandan pudding randomly over the white pudding.
6. Do this until the pandan pudding mixture is finished. Cool.

5. Recipes

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Material:
– 10 horn bananas
– 1 pack of Oreos
– 1 pack of Vanilla Fried Banana Seasoning Flour Sasa
– 155 ml of water
– 50 ml sweetened condensed milk
– 100 grams of grated cheese
– Enough oil for frying

How to make:
1. Cut the bananas into round shapes then stick them with Oreos, stack them neatly.
2. Dissolve 1 packet of Vanilla Flavored Fried Banana Flour Sasa with 155 ml of water, stir well then add the Oreo bananas one by one until evenly coated.
3. Fry Oreo bananas in hot oil until golden brown and cooked, remove and set aside.
4. Arrange each banana fritter then top with sweetened condensed milk and sprinkle with grated cheese. Serve immediately while warm.

(brl/lak)