Monday 3 April 2017

蛋花黄糖燕菜糕 【Brown Sugar Coconut Milk Jelly】






去年大哥的生日, 小姨做了这道好吃的燕菜糕,获得亲友们的赞赏。  之后,就向小姨寻问关于制作蛋花的步骤, 其余的应该不难吧!

旧作, 去年11月家里有“贵宾”到访, 我就依样画葫芦将这甜品变出来咯!




【蛋花黄糖燕菜糕】

[材料]
25克燕菜粉
5克果冻粉
250克黄糖
2300克清水
350克椰奶
2粒鸡蛋 (1粒~连壳65克)
1杯椰糖酱 (以少量的清水将椰糖煮至溶化, 亦可省略以黄糖取代)

【做法】
1.  将燕菜粉, 果冻粉,黄糖, 班兰叶和清水放入锅里, 煮至黄糖溶解, 再加入椰糖酱拌匀。
2.  将鸡蛋和椰奶混合搅拌均匀,然后慢慢的加入步骤(1)已煮好的燕菜锅里, 拌匀离火。
3.  把燕菜倒入备好的燕菜模里至满, 待冷却凝固后,放入冰箱里冷藏至少1个时辰即可享用。

** 椰糖酱是煮糖水剩下的, 所以没有记录下份量。  



【Brown Sugar Coconut Milk Jelly】

[Ingredients]
25g agar agar powder
5g konnyaku jelly powder
250g brown sugar
2300g water
8 screw of pandan leaves tied into knot
350g coconut milk
2 large eggs (with shell 65g each)
1 cup of gula melaka syrup 
( cook with a small amount of water until the gula melaka fully dissolved or you may replace this syrup with brown sugar)

Method:
1.  Combine agar-agar powder, konnyaku powder, brown sugar, pandan leaves and water into a pot and cook until sugar completely dissolved.  Then, add gula melaka syrup and mixedl.
2.  Beat the eggs, whisk into the coconut milk and mix well.  Slowly add the coconut mixture into brown sugar jelly mixture and mixed.  Remove from the heat.  

3.  Pour the jelly mixture into the prepared mould or cups and leave it to set slightly before transferring to the refrigerator to chill.





2 comments:

  1. May, 小时候做过这项jelly..正找这个食谱湼!那天才又想念它!谢谢你的分享!

    ReplyDelete
    Replies
    1. 嗨!夫人, 这道燕菜糕很有小时候的味道,我也超喜欢!我们都在忆童年了,呵呵。。

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