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Pandan Jelly with Peach

香兰蜜桃冻

Ingredients
1 stalk pandan leaf
100g rock sugar
30g konnyaku jelly powder
10g osmanthus flowers
some peaches (from can), sliced
1 litre water

Method
1   Wash pandan leaf, then tie into a knot to put in a pot. Pour in water to cook for 20 minutes till water turns green. Spoon out 200ml to set aside. Remove pandan leaf from pot.
2   Add rock sugar into pot to cook till dissolved. Dissolve konnyaku jelly powder in adequate water before pouring into pot to boil. Set aside half of the solution into a container to cool before refrigerating.
3   Mix the osmanthis flowers with the remaining solution. Set aside to cool before refrigerating. Once firm, cut into cubes.
4   Pour the 200ml pandan water (from Step 1) into a bowl. Scoop pandan jelly (from Step 2) into bowl, followed by the osmanthis pandan jelly. Lastly, add peach slices before serving.

Tips
1   Lemongrass can be used in place of pandan leaf.
2   To test how well the jelly can be formed, scoop out a bit of the boiled konnyaku solution and blow to cool it. If it does not solidify easily, add more konnyaku powder.
3   Not advisable to be consumed by toddlers three and below.

用料
香兰叶1把
桂花10克
冰糖100克
蜜桃 (罐头) 适量, 切片
果冻粉30克
清水1升

作法
1   香兰叶清洗干净后打结放入锅内, 倒入清水煮20分钟至清水变绿。盛出200毫升备用。把锅里香兰叶捞出扔掉。
2   把冰糖倒入香兰水煮溶。果冻粉用少许清水化开后倒入煮香兰水的锅内一起煮滚。把煮开的香兰果冻液一半倒入容器内放凉后移入冰箱冷藏。
3 把桂花倒入另一半果冻液中搅拌均匀, 倒入另外一个容器放凉冷藏。凝固后用刀划成小方块。
4   把之前留起来的200毫升香兰水倒入碗中, 再把作法2的果冻用勺片成片儿放入碗里, 之后再放入有桂花的香兰果冻, 最后把蜜桃摆放在顶部即可。

小贴士
1   这道甜点不仅可以用香兰叶制作, 也可以用香茅草来制作。
2   煮果冻看能不能凝固, 可在煮沸后用勺盛一小勺果冻液出来用嘴吹凉, 如果不能凝固可再加一些果冻粉。
3   不适合三岁以下小宝宝食用。

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