马蹄燕菜(Water Chestnut Jelly)

 这是烧烤会时，另一款受欢迎的甜品。

孩子们吃了，还会要食谱呢！
This is another one of the treats that was highly clamored after during NaNak's barbecue. The kids love it so much, they actually asked for the recipe!

 上层是脆口的马蹄丝和香甜的椰糖味；

下层则是充满浓郁的椰奶香气。

加上冷藏过后，冰冰凉凉的口感，很受孩子们的欢迎。
The top layer of palm sugar jelly is made crunchy by the water chestnut, while the bottom layer adds its delicious flavor of coconut milk to the dessert. Chilled, this cooling dessert 

马蹄燕菜

食谱参考：Eileen Lee

材料:
(A)
5g 菜燕粉
50g 幼糖
50g 椰糖
5 马蹄(切丝)
2 香兰叶
500ml 水

(B)
2g 菜燕粉
40g 幼糖
100ml 水

(C)
350ml 椰浆

做法:
1) 把(A)所有材料 (除马蹄外),用小火搅拌约5分钟.
2) 将香兰叶取出,加入马蹄,拌搅片刻,熄火再倒入模型里至8分满.
3) 以中火把(B)材料煮至糖溶解,再加入椰浆,过滤.
4) 把做法3)倒入做法2)的模型里.
5) 待凝固后,放入冰箱.

小小记忆:
确定第一层菜燕稍凝结,才倒入椰浆部分.

Water Chestnut Jelly
Recipe adapted from : Eileen Lee

Ingredients:
(A)
5g jelly powder
50g caster sugar
50g palm sugar
5pcs water chestnut, julienned
2pcs pandan leaves
500ml water

(B)
2g jelly powder
40g caster sugar
100ml water

(C)
350ml coconut milk

Method:
1) Stir all ingredients (A), except the water chestnut, in a pot over low flame for about 5 minutes.
2) Remove the pandan leaves and add in the water chestnut. Stir the mixture for a bit more before turning off the flames. Pour the mixture into the jelly moulds until four-fifths full.
3) Cook all ingredients (B) over medium flame until all the sugar has dissolved, then add in the coconut milk and strain the mixture.
4) Pour (3) unto the moulds filled with (2) until the moulds are full.
5) When the jelly has solidify, place it into the fridge to chill.

Reminder:
Make sure the water chestnut layer has solidify before pouring in the coconut milk layer.

 以当天的受欢迎度来看，

改天如果再做，肯定要做双倍食谱的分量。

谢谢Eileen 分享这么棒的马蹄燕菜。
If its popularity on the evening of the barbecue was anything to go by, next time I ever make this jelly again, I really need to double the amount. Thanks to Eileen for sharing such a wonderful water chestnut recipe.

 @@@@@ Enjoy ! @@@@@@