Light and refreshing coconut jelly infused with the fragrance of the osmanthus flower, it's a perfect dessert on a hot scorching day.
Ingredients:
材料
2 Coconut (640g Coconut Water) 椰子
125g Konnyaku Premix Jelly Powder 蒟蒻果冻粉
1 tsp Osmanthus Flower 桂花
材料
2 Coconut (640g Coconut Water) 椰子
125g Konnyaku Premix Jelly Powder 蒟蒻果冻粉
1 tsp Osmanthus Flower 桂花
Method: 步骤
1. Gently heat coconut water, gradually stir in jelly powder.
将椰子水加入锅里加热,慢慢加入果冻粉,不断搅拌。
继续搅拌,加热至煮滚/烧开后加入桂花。熄火,继续搅拌至果冻粉完全溶解。
3. Place coconut flesh in the jelly container, and pour in the jelly mixture (optional: pour through a sieve to filter out the osmanthus flowers). Let it cool, cover, and keep in the refrigerator for 4 hours. Serve chilled.
和椰子肉一起加入模里待凉后盖好放进冰箱。四小时后即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to "FAVOURITE" the pages if you wish to see my post on news feed.
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