Wednesday, 19 December 2012

褐椰糖燕菜 (Palm Sugar Jelly)

安家Na Nak 和安迪漾都觉得,
既然有了三季燕菜,
那又怎么少得了季呢?
说得也是,春天有绿野仙踪;夏天有海水蓝
冬天有紫罗兰;那秋天就来个褐椰糖吧! 



有了原汁原味得绿野仙踪,好评如许,
那就乘胜追击,再来个原汁原味的褐椰糖燕菜。


原来椰奶和椰糖,超搭的!


不止美味可口,卖相也不赖。


QQ弹弹,浓香椰奶,香甜椰糖,
好好吃的一道甜品。


有够诱人的吧!
mmm。。。。。。yummy!


秋天,让人想到枯树,落叶,秋风凉意。。。。。。。。。
椰糖燕菜,可有带出此情此景?



四季燕菜,陪你走过春夏秋冬,
各有风味,好比人生,平淡精彩,因人而异。

白色部分:

燕菜粉 ~ 12.5g (半包) 
糖 ~ 200g 
盐 ~ 少许 
水 ~ 900ml 
班兰叶 ~ 2片 
浓椰浆 ~ 350ml


褐色部分:

燕菜粉 ~ 12.5g (半包) 
椰糖 ~ 130g 
水 ~ 900ml 
班兰汁~ (15片班兰叶 + 300ml水搅半过滤成汁)

做法: 
1。分别用两个锅。 
2。白色的部分除了浓椰浆,全部放入锅内用小火煮沸,然后才加入椰浆,搅匀就要熄火。
(椰浆不可以煮太久,不然会出油,弄出来的白色燕菜会出现两层-椰油会在上层) 
3。  褐色的部分也一样煮至沸,然后搅拌均匀。 
4。在一个30cm X 25cm 的长盘里倒入一层白色(约450ml)的白燕菜。 
5。等到稍微凝固时,慢慢从盘边倒入同等分量(约450ml)的褐色燕菜。
6。放入冰箱冷藏即可。

小贴士: 1。可以把盘子浸放在加了冰块的冷水里,让燕菜更快凝固。 2。在倒入另一层燕菜时,如直接倒入可能会弄破下一层的燕菜,4用一把汤匙放靠近稍微凝固的燕菜上(只是靠近不是放在燕菜上面哦)然后把杯里的燕菜水轻轻地倒在汤匙上,让它慢慢流入稍微凝固的燕菜上。
3。间中每隔5分钟都稍微用汤匙搅拌在锅里还剩下的燕菜水,以防锅里的燕菜凝固。
4。 两种不同颜色的分量最好要量一样等分量,做出来的燕菜才好看。


White layer:
Agar-agar powder ~ 12.5g (1/2 packet)
White sugar ~ 200g 
salt ~ a pinch
water ~ 900ml 
Pandan leaves ~ 2pcs
Coconut milk ~ 350ml

Palm sugar layer:
Agar-agar powder ~ 12.5g (1/2 packet)
Palm sugar ~ 130g 
Water ~ 900ml 
Pandan juice ~ 15pcs pandan leaves blended with 300ml water, then filtered

Method: 
1。Use two different pots.
2。 To make the white layer, first mix everything except the coconut milk in a pot. Simmer over low heat until it begins to boil, then add in the coconut milk and mix well before turning off the flame.
 (it is not advisable to cook the coconut milk for long as it will turn the mixture oily, causing the resulting white layer to have a layer of oil above it)
3。Prepare the palm sugar layer similarly.
4。Prepare a 30cm X 25cm container. Pour in a layer of white jelly mixture (about 450ml).
5。When the white jelly is nearly solid, gently pour in the same amount of palm sugar jelly (about 450ml). Pour it in on the side of the container to avoid breaking the white jelly layer.
6。Continue adding the layers until finished. Place in the fridge to solidify completely.

Tips: 
1。Place the container in a tray of cold water so that the jelly solidifies faster.
2。When pouring the next jelly layer, avoid pouring directly onto the semi-solid jelly to prevent damaging it. Instead, place a spoon above the jelly (remember not to touch the jelly) before gently pouring the jelly mixture onto the back of the spoon, allowing it to flow gently onto the semi-solid jelly layer.
3。Remember to stir the jelly mixtures in the pot once in awhile (about every 5 minutes) to prevent it from turning solid.
4。Make sure the amount of jelly used in each layer is the same so that the end result would look good.

1 comment:

  1. 請問你用の燕菜粉是泰國美人魚の牌子,是嗎?

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...