How to Make Konjac & White Bean Jelly with Brown Sugar Syrup 黑糖蒟蒻 & 蝶豆花白涼粉 - The Fatty Tummy

入秋了🍂就讓這碗碟豆花白涼粉作為這個炎熱夏天的結尾吧!
Autumn is finally here🍂 Let’s try this Konjac & White Bean Jelly at the end of summer!

#蒟蒻 #白涼粉 #黑糖 #蝶豆花
#KonjacJelly #WhiteBeanJelly #BrownSugarSyrup #ButterflyPeaFlower
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材料
白涼粉
- 10g 白涼粉
- 250g 水
- 10g 糖
- 1g 蝶豆花粉末
1. 先開中大火，加入水·白涼粉混合物·糖
2. 水滾後多煮1分鐘，最後加入蝶豆花粉末多煮30秒
3. 放涼後，放入冰箱至少2小時

蒟蒻
- 30g 蒟蒻粉
- 200g 水
- 30g 糖
1. 放入水·糖·蒟蒻粉。攪拌一下，讓蒟蒻粉吸收水分
2. 開中火煮滾。水滾後，再多煮2分鐘
3. 放涼後，放入冰箱至少2小時

黑糖漿
- 30g 黑糖
- 60g 水
1. 先把黑糖切碎，加入水和黑糖在鍋中
2. 開中小火煮開，慢慢把糖水煮到你想要的濃稠度

Recipe
White Bean Jelly
- 10g White Bean Jelly Powder
- 250g Water
- 10g Sugar
- 1g Butterfly Pea Flower Powder
1. Add water, jelly mixture and sugar with medium to high heat.
2. Boil it for 1 minute, then add the butterfly pea flower powder and simmer 30 seconds.
3. Pour into a container and chill for at least 2 hours.

Konjac Jelly
- 30g Konjac Powder
- 200g Water
- 30g Sugar
1. Combine the Konjac powder, sugar and water. Mix to combine, let it absorb water.
2. Turn on medium to high heat. After it starts boiling, simmer for 2 more minutes
3. Pour into a container and chill for at least 2 hours.

Brown Sugar Syrup
- 30g Brown Sugar
- 60g Water
1. Add the ingredients to a pot with medium heat.
2. Keep it simmer and let it reduce.
3. Stop reducing the syrup until it reaches your desire consistency.