17 Apr 2017

~~ Cendol, Coconut Milk & Palm Sugar JellyCake ~~ ~~ 晶露,椰奶&椰糖燕菜蛋糕 ~~


~~~   之前我有制作两个,这类型的燕菜蛋糕送给一位好友新居入伙,
          一个主料是晶露,配上椰奶,另外一个是晶露和椰糖。。。口感和
          味道都配合得吓吓好。。。大家品尝过后,都赞不绝口。。。好好吃!
          今天,又有好友集餐party,向我订购这似类型的燕菜蛋糕。。。。
          我用二合一的方式,把两者(椰奶和椰糖)都配合在一个蛋糕里,哇哈哈。。。
          也不赖啊!一口咬下,有三层口感。。。好有满足感。。。yummy! ~~~

         

 ~~~  晶露夹心椰奶和椰糖 ~~


~~~   一次过,做三个。。。有美美出摸哦! ~~~


~~~  晶露 夹心椰奶和椰糖  ~~~


~~~ 之前做的。。。。  晶露夹心椰奶  ~~~


~~~ 之前做的。。。。 晶露夹心椰糖  ~~~

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~~~ 晶露,椰奶&椰糖燕菜蛋糕~~~

 食谱: 材料:(A)青色层 
燕菜粉- 10g 
即溶遮里粉- 5g (Instant jelly powder )
 糖- 160g
 晶露- 200g + 100ml 水(磨烂过滤)
 清水- 400ml
 椰奶- 200ml 
材料:(B)椰奶白色层
 燕菜粉- 5g 
即溶遮里粉- 1 tsp
糖- 80g 
清水- 350ml 
椰奶- 100ml 
晶露- 随意(切小块)
材料:(C)椰糖棕色层 
燕菜粉- 5 g
即溶遮里粉- 1 tsp
椰糖- 80g
清水- 350ml
椰奶- 100ml
晶露- 随意(切小块)
 用具:七寸正方形普通摸盘
做法:
 1)将材料(A)除椰奶,放入锅中,拌均煮滚, 转小火,加入椰奶再煮至滚。
 2)将1/2 燕菜汁倒入摸盘中,待半凝固。。。
 3)将材料(B)除椰奶,放入锅中,拌均煮滚, 转小火,加入椰奶再煮至滚,倒下在
      青色层上,随意洒下一些切小块的晶露。
4) 将材料(C),除椰奶,放入锅中,拌匀煮滚,转小火,加入椰奶再煮至滚,倒下在
     白色层上,随意洒下一些切小块的晶露。
 5)将余剩的青色层燕菜汁稍微弄热,倒下在棕色层上。
 6)待冷却,放入冰箱冷冻,最少四个小时或隔夜。
 7)取出,切片,即可食用。
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~~~  Cendol , Coconut Milk & Palm Sugar JellyCake  ~~~

Thanks  Evelyn Lee for  the  English Version translation.

Recipe :
Ingridients : (A) Green layer
Agar powder - 10g
Instant Jelly Powder - 5g
Sugar - 160g
Cendol - 200g + water -   100ml   ( blend &  sieve)
Water - 400 ml
Santan  - 200ml

Ingridient  : (B) Santan layer
Agar powder - 5g
Instant Jelly Powder - 1 tsp
Sugar - 80g
Water - 350ml
Santan - 100ml
Cendol -  cut to small pcs

Ingridient : (C) Palm Sugar layer
Agar powder - 5g
Instant Jelly Powder - 1 tsp
Palm sugar - 80g
water - 350ml
Santan - 100ml
Cendol - cut to small pcs

 Equiment use - 7 ins square baking tin

Method: -
1. Mix (A) except coconut milk in a pot, stir until boiling. Once boiled, reduce to simmer, add in coconut   milk and let mixture boil.
2. Pour in half of the above mixture to a 7" square pan.
3. Mix (B) except coconut milk and cendol bits in a pot, stir until boiling. Once boiled, reduce to simmer and add in coconut milk, let mixture boil. Add in cendol bits. Pour in the cake pan. (Prick with a fork so that the layers adhere well).
4. Mix (C) except coconut milk and cendol bits in a pot, stir until boiling and reduce to simmer. Add in coconut milk and let mixture boil. Add in cendol bits. Pour in the cake pan.
5. Reheat the remaining half portion of green layer (A) and pour it in the cake pan to create the final layer.
6. Cool and chill jelly cake for at least 4 hours or overnight in the fridge.
7. Once chilled, cut to small pieces and enjoy.