Sunday, 10 July 2016

豆腐龙眼冻糕 ~ Sweet Longan with Cool Tofu Dessert




食谱取自 : 名食谱 @ 39

豆腐龙眼冻糕

材料 :
2 日本蛋豆腐
1大匙 即溶jelly
1大匙 燕菜粉
160g 幼糖
1 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 beancurd
1tbsp 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 .