食谱取自 : 名食谱 @ 第39期
豆腐龙眼冻糕
材料 :
2条 日本蛋豆腐1大匙 即溶jelly粉
1大匙 燕菜粉
160g 幼糖
1罐 龙眼糖水
1000ml 清水
做法 :
1.
豆腐先以500ml清水以起以搅拌机捣烂至滑,取出,备用。
2.
将剩余的500ml清水,糖,燕菜粉和jelly粉搅拌均匀,然后用慢火搅煮至糖溶化及浓稠。
3.
加入捣烂之豆腐,继续搅煮均匀。把混合物倒入8寸方形蒸盘里,铺平,待冷却后存入冰箱冷藏至冻,取出,切方块,并倒入龙眼糖水共食。
Recipe
source : Famous Cuisine @ No . 39
Sweet
Longan with Cool Tofu Dessert
Ingredients
:
2
nos Japanese egg beancurd1tbsp instant jelly powder
1tbsp agar-agar powder
160g caster sugar
1 canned longan in syrup
1000ml water
Method
:
1.
Pound the beancurd with 500ml water in a blender until smooth . Remove and keep
aside .
2.
Mix the rest of 500ml water with syrup , agar-agar powder and jelly powder
until well combined .Cook over at low heat until sugar is completely dissolves
and slightly thicken .
3.
Add in pounded beancurd . stir well . Pour the mixture into 8” square steaming
tray , level the surface .Leave to cool and chill in the fridge . Remove , cut
into pieces , serve with longan syrup .
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