Coconut Rainbow Jelly Agar-Agar Recipe椰奶彩虹果冻燕菜食谱|Q弹不过硬 QQ Bouncy Not too Hard

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♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

之前聚餐时朋友带来了一个好美的甜点，看了好开心，所以索性来学做了，椰奶彩虹果冻/燕菜。做法还蛮直接，最重要要量准确做出来层次分明均匀。一层椰奶雪白果冻，加上一层透视果冻，叠叠层层形成分明粉色彩虹，超吸睛，好疗愈。而且食谱搭配了燕菜粉和速溶果冻粉，因此燕菜果冬非常会晃动Q弹且稳固定型~切开来层次分明，QQ爽口，好香班兰椰奶味，清新甜度刚好。小孩大人都爱。
注意：
=慢慢把椰奶”介绍” 给热燕菜水，再回锅中小火煮，防止椰奶因太热分离结块。
=食材重量和模具大小要准确，否则会影响软硬和分层效果哦。

收藏方式：做好收普通冰箱冷藏2-3天内吃完，冷冻可以收较久，吃前放回普通冰箱隔夜解冻。

During dinner gathering, my friend brought a pretty dessert, all of us were so happy to see it, so simply self-learnt to make, Coconut Rainbow Jelly/Agar-Agar. The method is quite straightforward, most crucial is to measure accurately to have even layers. A layer of coconut milk snow-white jelly, plus a layer of transparent jelly, stacked layer by layer to form a distinct pastel rainbow, super eye-catching and therapeutic. Moreover, this recipe has paired agar-agar powder with instant jelly powder, so the agar-agar jelly is very jiggly, QQ bouncy yet set nicely~ Distinct layers visible when cut, QQ chewy texture, fragrant pandan coconut milk flavor, refreshing and sweetness are just right. Kids and adults love it.
Notice:
= Slowly "introduce" coconut milk to the hot agar-agar water, then return to the pot and cook on medium-low heat to prevent coconut milk from separating and agglomerating due to too much heat.
= The ingredients’ measurement and mould size should be accurate, otherwise it will affect the hardness and layering effect.

Storage Method: Chill in the normal fridge eat within 2-3 days, and freeze it to store longer. Before eating, place it in normal fridge to thaw overnight.

♦Ingredients 食材=7’x7’inch Square Pan 四方模具=
=Coconut Jelly 椰奶果冻 (7layers, 150g/layers)=
110g Caster Sugar 细砂糖
11g Agar-agar Powder 燕菜粉
5.5g Instant Jelly Powder 速溶果冻粉
8g Cornstarch 玉米淀粉
2.5g Salt 盐
760g Water 水
3 Pandan Leaves 班兰叶
440g Coconut Milk 椰奶

=Rainbow Transparent Jelly 彩虹透视果冻 (7layers, 150g/layers)=
110g Caster Sugar 细砂糖
11g Agar-agar Powder 燕菜粉
5.5g Instant Jelly Powder 速溶果冻粉
8g Cornstarch 玉米淀粉
1200g Water 水
3 Pandan Leaves 班兰叶
Food Coloring (Purple, Blue, Green, Yellow, Orange, Pink, Red) 食物色素 (紫,蓝,青,黄,橙,浅红,红)

(冰库冷冻1小时准/普通冰箱冷却3小时/隔夜)
(Freeze in freezer for 1hour sharp/chill in normal fridge for 3hours/overnight)

#椰奶彩虹果冻 #彩虹燕菜 #彩虹果冻 #椰奶燕菜 #椰奶果冻 #班兰 #Q弹不过硬 #甜度刚好
#CoconutRainbowJelly #CoconutRainbowAgarAgar #Rainbow Jelly #RainbowAgarAgar #CoconutMilkJelly #CoconutAgarAgar #Pandan #QQBouncy #NotTooHard #NotTooSweet

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