Thursday, 19 September 2013

黑糖椰浆燕菜 ~ Molasses coconut milk agar-agar


 

 





 
 
 




这个模其实买了很久了,一直想用这它来做蛋糕。因为怕很难脱模所以就放在一旁有几个月了。我啊,很喜欢这个心型模叻。心想用来做燕菜应该很美吧!刚好家里有用剩的黑糖,就动手做啦。
Angelic Heart 的笔记,才知道原来做有层次,不会散开的燕菜是有技巧的。。。我跟着做,终于成功了

 

食谱取自: Angelic Heart ,Step Wong kitchen & Qi Qi in the house
 
 
黑糖椰浆燕菜
 
黑糖燕菜层:
700g
7g 燕菜粉
80g 黑糖
2 香兰叶(打结)

椰汁燕菜层:
250g 椰浆
60g 细糖
7g 燕菜粉
450g
1/4tsp
2 香兰叶(打结)

做法:

1.  将黑糖燕菜层材料混合在一锅中,煮至滚后小火继续慢煮2-3分钟。熄火倒入模具里。

2. 在另一锅中,同样的将椰汁燕菜层材料(除椰浆外)混合煮滚,续小火慢煮2-3分钟。最后加入椰浆再次煮滚后,熄火。

3. 将椰浆燕菜层倒入半凝固的黑糖燕菜层上,撒些蜜红豆(随意)。重复至燕菜液用完。
 
4. 待燕菜完全凝固后,收入冰箱冷藏数小时即可享用
 
 
 




Ingredients :

Molasses layer :
Water 700g
Agar-agar / jelly powder  7g ( I used  10g )
Molasses   80g
Pandan  leaves  2  ( knotted )

Coconut milk layer :
Coconut milk   250g
Sugar    60g
Agar-agar / jelly powder   7g ( I used 10g )
Water 450g
Salt    1/4tsp
Pandan leaves  2 ( knotted )

Method :

1. Add jelly powder, molasses and water in a pot, use a hand whisk to stir till mix well. Bring the pot to medium flame, stirring occasionally till jelly cooked and thickens. Turn off heat and pour the cooked jelly over the prepared  mould . Leave it to set and turned slightly harden .


2. In another pot , add in ingredients B ( except coconut milk ) bring to boil stirring occasionally till jelly cooked and thickens . Then add in coconut milk and bring to boil again . Turn off heat .


3.  Pour coconut layer jelly over molasses layer jelly , sprinkle some red beans or fruits ( optional ) . Repeat this step until all cooked jelly is used up .

 
4. Chill in fridge before serving.