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

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 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 .