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Papaya-Mango-Coconut Lassi Ala Kuta-Bali
The perfect papaya-mango-coconut lassi ala kuta-bali recipe with a picture and simple step-by-step instructions.
For the coconut milk cubes:
- 100 g Mango pulp, fresh
- 100 g Yogurt (without additives), cold
- 80 g Coconut milk, creamy (24% fat)
- 4 tbsp Light Balinese orange syrup (see appendix)
- 1 tsp Vanilla extract, liquid
- 1 pinch Salt
- 0,5 tsp Citric acid, crystalline
- 100 g Creamy coconut milk (24% fat)
- 1 tbsp White sugar
- 1 tsp (heaped) Agar-Agar powder
Optional:
- Ice cubes
To garnish:
- Coconut milk cubes, fresh or frozen
- 2 Discs Papaya fresh
- 2 Discs Papaya cubes
- 2 Discs Paprika powder, mild
- 2 Discs Flowers and leaves
- For the fresh coconut cubes, heat the coconut milk with the ingredients while stirring. Simmer for a minute and pour into a flat plate. Let cool in the fridge. Cut the solidified mass into small cubes. Freeze unused cubes in portions. Let frozen goods thaw.
- Wash a papaya, cut off a sufficiently large piece, peel, core and cut into small pieces. Reserve a slice for garnish, cut a piece for papaya cubes and dice.
- Wash and peel a ripe mango and fillet around the core. Cut the fillets into pieces.
- Put all the ingredients for the lassi in the blender and puree for 30 seconds at maximum speed. Pour into sufficiently large glasses, garnish and serve with a straw and a teaspoon.
Annotation:
- The amounts of pulp and yogurt can be varied according to taste. The crystalline citric acid can be replaced with 3 tablespoons of lemon juice. Lemons are relatively expensive imported goods in Bali and the local, inexpensive limes have a slightly bitter taste, which not every guest likes. Instead of salt, 1 teaspoon of Aji-No-Moto (a highly pure monosodium glutamate) is also used. I’m allergic to cheap glutamate, but not to Aji-No-Moto, which is probably made from tomatoes.
Attachment:
- Link for: “Light Balinese Orange Syrup”: http://www./rezepte/3693671557495497/Heller-balinesischer-Orangensirup.html
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