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Osmanthus-Water Chestnut Koi Cake

锦鲤桂花马蹄糕

Executive Chinese Chef Brian Wong,
Wan Hao Chinese Restaurant,
Singapore Marriott Tang Plaza Hotel

 

Ingredients 
1.2kg water
380g cane sugar
60g osmanthus syrup
350g water chestnut
112.5g wolfberries
112.5g gelatin powder
1.2kg ice cubes

Method
1    Bring water to boil over high heat. Lower heat to add cane sugar. Gently stir till completely dissolved.
2    Add osmanthus syrup, water chestnut and wolfberries to stir well. The mixture should be slightly sweet to taste.
3    Add gelatin solution (obtained by double-boiling gelatin powder with a little water till melted). Mix well then turn off heat.
4    Slowly add ice cubes and gently stir till they melt. Once mixture gets a little sticky, pour it into the mould. Doing this will distribute the osmanthus evenly.
5    Refrigerate till completely solidified (takes 2 to 3 hours).

 

 

 

 

 

 

 

 

 

 

用料
清水1.2公斤
蔗糖380克
糖桂花60克
马蹄块350克
枸杞子112.5克
鱼胶粉112.5克
冰块1.2公斤

作法
1    将清水以大火煮至沸腾,转小火,加入蔗糖,轻轻搅拌至蔗糖完全溶解。
2    加入糖桂花、马蹄块及枸杞子拌匀,然后试味(完成品稍甜)。
3    接着加入鱼胶液(鱼胶粉加入少许水,置大碗中隔热水煮至溶),拌匀后熄火。
4    慢慢加入冰块,轻轻的搅拌至冰块融化。待混合液有点粘稠的状态才倒入模内,这样能使桂花均匀分布。

Osmanthus-Water Chestnut Koi Cake  — 锦鲤桂花马蹄糕
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