Click LIKE & follow us on Facebook for recipe updates

COOK WITH LOVE FOR A HAPPY HIM

Singapore home cooking/ baking/ food & recipe blog features more than 500 tried & tested, quick & easy kid friendly recipes with steps by steps tutorial.


Follow us on Instagram: mfa_dingoozatfood


If you're a company looking for possible collaboration, feel free to send me a message via Miki's Food Archives Facebook Fan Page or email to miki9mak@gmail.com


Search This Blog

Sunday 23 October 2022

Osmanthus Coconut Jelly 椰汁桂花糕



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




If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 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. 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。

2. Continue stirring. Bring to a boil and add in osmanthus flower. Turn off the heat and constantly stir until the jelly powder is fully dissolved.
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 hereLIKE & 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. 

No comments:

Post a Comment

Note: only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...