Nuffnang

晶露椰糖燕菜月饼Cendol Jelly Mooncakes


原食谱:《时尚燕菜月饼》
Recipe from "时尚燕菜月饼"

燕菜蛋黄材料(A)
1茶匙燕菜粉
40克幼糖
1/8茶匙盐
150毫升水
100克红萝卜,切块后煮熟,打成泥

馅料(B)
50克椰糖
1茶匙燕菜粉
1/8茶匙盐
75毫升浓椰浆
150毫升水
1片班兰叶,打结 

皮料(C)
70克幼糖
1/8茶匙盐
1/2 汤匙燕菜粉
100毫升浓椰浆
250毫升水
120克晶露,滤干水份(D)

做法:
  1. 材料(A) 倒入锅里煮滚,熄火过滤后倒入制作冰块的小圆模内,待凝固扣出。
  2. 馅料(B)全倒入锅里煮滚熄火,取出班兰叶过滤,待用。
  3. 将少许(2)倒入一小杯内,稍凝固置入一粒(1)的蛋黄,再倒入(2)至盖满蛋黄,待凝固冷却后取出修饰边沿,待用。 
  4. 皮料(C) 倒入锅里,煮滚熄火,待凉。
  5. 将(D)料的晶露放少许在模内,倒入少许(4),稍凝固置入(3),再加入晶露和(4),分数次倒满。
  6.  待(5)凝固冷却后,放入冰箱冷藏。
 Jelly Egg Yolk Ingredients(A):
1tsp jelly powder
40g castor sugar
1/8tsp salt
150ml water
100g carrots, cut into pieces, cook and mash

Fillings(B):
50g palm sugar
1tsp jelly powder
1/8tsp salt
75ml coconut milk
150ml water
1 pandan leaf, knotted

Jelly Skin(C):
70g castor sugar
1/8tsp salt
1/2 tbsp jelly powder
100ml coconut milk
250ml water
120g cendol, strained (D)

Steps:
  1. Boil ingredients A in a pot, then remove from heat and strain into a jelly egg yolk mould. Remove once solid for later use.
  2. Boil ingredients B in another pot, then remove the knotted pandan leaf.
  3. Pour some of (2) into a bowl. When it has solidify somewhat, add in a jelly egg yolk from (1), then pour in some more (2) until it covers the egg yolk. Chill in the fridge until it has solidify completely and carefully remove from mould.
  4. Boil ingredients C, then allow to cool.
  5. Put some cendol from D into the jelly mooncake mould, then pour in some of (4). When it has solidify slightly, put in a filling from (3), then add in more cendol and (4) until the mould is full.
  6. When (5) has cooled and solidified completely, store the jelly mooncake in a fridge.
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