According to information and books that I have read, guava or we often call it Kelutuk guava or there are some people who know this fruit as Guava, because this guava has a hard and dense texture, unlike water guava which has a slightly soft flesh. This guava comes from Brazil which then entered Indonesia through Thailand. There are various types of guava, namely rock guava originating from Thailand which has a large size and crunchy flesh and fruit flesh that is not too hard. There are also guava stones that are native to Indonesia. This local guava has a much very small size compared to guava from Thailand which has been widely cultivated in Indonesia. And there is also a red guava stone.

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This red guava or guava is usually used by many people to make various cakes and juices because the color is much more attractive. Not only that, compared to white guava, this red guava has many health benefits, one of which has been proven to be able to increase red blood platelets for people who suffer from dengue fever, namely dengue fever caused by the bite of the Aides agepty mosquito. And when viewed in terms of price, the price of red guava is much more expensive than the price of white or ordinary guava.

And today I happened to have some red guava that I got from a friend. Honestly, I don't really like this fruit if I eat it without processing it first, therefore I will process this guava fruit into a very simple food preparation and of course it doesn't take a long time and doesn't require a lot of ingredients to make it. What is clear is that this pudding is made with fresh ingredients without preservatives and artificial sweeteners.

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Materials needed in general are:

1. 1 pack of agar-agar

2. Sugar

3. Water

4. Guava

5. Maizena Flour

Material A:

1. Half a tablespoon of agar-agar flour

2. 1 tablespoon sugar

3. Half a guava

4. Half a glass of water

5. A quarter tablespoon of cornstarch

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How to make :

1. Separate the guava flesh from the seeds

2. Peel the guava

3. Cut the guava flesh into small pieces then blend it with half a glass of water

4. After the guava juice is soft, put the juice in the milk pot, add half a tablespoon of gelatin, a quarter tablespoon of cornstarch, 1 tablespoon of sugar.

5. After that cook on low heat and stir until boiling

6. After boiling, pour the gelatin mixture into the mold and I chose a rose-shaped mold.

7. After everything is placed in the mold, let stand until it hardens for about 15 minutes.

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Material B:

1. 2 glasses of water

2. 2 tablespoons of agar-agar flour

3. 2 tablespoons of sugar

4. Half a spoon of cornstarch.

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How to make :

1. Put 2 cups of water in the milk pot

2. Mix the agar-agar flour

3. Mix the sugar

4. Mix in half a spoon of cornstarch

5. After that cook in low heat and stir until smooth until boiling.

6. after that lift the agar-agar.

7. Take the rose-shaped guava jelly from the mold then arrange it in a large mold.

8. Then enter the dough B little by little into the dough.

9. And let stand until hard after that put in the refrigerator.

10. You can enjoy fiber-rich guava.

Why does this jelly dough use cornstarch / the answer is so that the jelly that has been shaped is not too watery and has a dense texture so that it is easy to remove from the mold. Good luck. Greetings from us Tomi and Maya from the City of BInjai Indonesia. Greetings healthy and happy always for us all. Don't forget to follow our posts.