Rose Syrup & Milk Layered Agar-Agar/ Jelly 玫瑰奶香燕菜

This is another variation of my Butterfly Pea Flower & Coconut Milk Layered Agar-Agar and Rose Syrup Glass Jelly Mooncake. A beautiful red and white layered jelly made using rose syrup for red layer, white layer can be made with coconut milk, fresh milk or evaporated milk. If you like stronger milk flavour, go for fresh milk or evaporated milk, I personally like the more fragrant option, which is coconut milk. ;)

Ingredients: 
材料

Red Layer:
玫瑰燕菜做法

5g Agar-agar Powder 燕菜粉 5克

430ml Water 水 430毫升

40g Castor Sugar 细砂糖 40克

70ml Rose Syrup 玫瑰糖浆 70毫升


White Layer: 
白色燕菜

(A)

220g Water 水 220克

4g Agar agar Powder 燕菜粉 4克


(B)

255g Milk/ Coconut Milk/ Evaporated Milk 牛奶/ 椰奶/ 淡奶 255克

50g Castor Sugar 细砂糖 50克

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如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤


1. Dissolve agar-agar powder in water. Stir in sugar, turn on medium heat, bring to boil. 
燕菜粉加入水，拌均。加入糖，拌均。以中火煮滚。

2. Stir in rose syrup. Lower heat just enough to keep warm, not boiling.
加入玫瑰糖浆，拌均。转小火保温。

3. Mix (A), stir to dissolve the powder. Add in (B), bring to boil. Lower heat just enough to keep warm, not boiling.
（A）拌均至溶解，加入（B），煮滚。转小火保温。

4. Pour a red layer on the prepared container/ mould. Refrigerate for 3-5 minutes till the jelly layer is just set, the jelly should be still wobbly in the middle. 
模具里倒入红色层，放进冰箱3-5分钟或至刚凝固。

5. Pour the white layer on the red layer. Refrigerate for 3-5 minutes till the jelly layer is just set, the jelly should be still wobbly in the middle. 
倒入白色层，放进冰箱3-5分钟或至刚凝固。

6. Repeat steps 4 and 5 to use up all the jelly liquid. Cover and keep in the refrigerator for 1 hour. 
重复步骤 4 和 5 至用完为止。盖上，放进冰箱冷藏1小时。

7. To serve: Gently loosen the sides of the jelly. Place a larger plate on the container, turn it upside down. The jelly will drop on the plate nicely. Slice and serve chilled. 
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Enjoy!