在次做果冻

请了朋友们试吃，都说好好吃~谢谢朋友们的喜欢~^.^

你喜欢用Konyaku粉做的果冻 吗??

这是用了konyaku做的Jelly,呢会喜欢吗??有的人爱也有些人不爱~不过我很喜欢尤其加入多多的火龙果肉，好好吃！天气都一直不好，就做些果冻来凉凉吧！在这谢谢Lim Ps朋友给得食谱~

来杯雪糕吧！

芋头雪糕

龙珠果雪糕
 

最近的天气真的很热很热，就想到给家人做雪糕。。冰冰凉凉的！

最近也刚到很疲劳，没什么上到blog..有时间都在睡觉休息。。 

 

yam ice cream

 ingredients a:

2 egg yolk

100g caster sugar

ingredients b:

200g yam puree

ingredients c:

150g dairy whipping cream

ingredients d:

300g non dairy whipping cream

purple colouring.

1. Beat a until well mixed. Add in mashed yam,dairy whipping cream and double boil until the mixture is thick.

2. Strain and  leave to cool.

3.Whisk non dairy whipping cream until soft peak is formed.Add in all ingredients and stir well. Pour mixture into a container and put into freezer for overnight.

Dragon fruit ice cream

ingredients a:

100g brown sugar

50g honey

250g dragon fruit puree

1/2 lemon juice

ingredients b:

250g non dairy whipping cream

1. Put ingredients a into a saucepan, stir and bring to boil at low heat until slightly thick. Remove from heat and leave to cool.

2.Whisk non dairy whipping cream until stiff. Add in dragon fruit mixture and stir well.

3. Pour ice cream mixture into container and freeze overnight or until firm.

Rainbow Marshmallow Pudding

 这好好吃，像棉花糖要冷吃才好吃！！

Ingredients:
2tbsp ( 20g) gelatine powder
250ml water
4 egg whites,
150-180g castor sugar ( 180g too sweet i put 150g )
1tsp vanilla
a little red, green, yellow colouring
1 cup desiccated coconut, for coating

1. Put gelatine powder and water into a small pot and boil until dissolved.
2.Whisk egg whites and castor sugar until stiff. Mix in vanilla and gelatine.Divide into 4 portions.
3. Colour one portion with red, one portion with green, one portion with yellow and leave one portion uncoloured.
4. Pour red portion into a square pudding mould ( 7 mould ) and leave to set in the fridge before adding green, yellow and white portion respectively.
5. Chill in the fridge until firm. Cut into pieces, coat with desiccated coconut before serving. 

豆花

小时候在家常常帮妈妈做豆奶及豆花，我就负责帮妈妈把黄豆blend好，由妈妈来挤来煮而我在一旁观看^^妈妈就会一旁叮咛: 什么都要学，学会了就是自己的。那时的我可没理那么多，只知道今天有豆奶及豆花吃就是了，我们兄弟姐妹可开心!一直到今天我才亲自做豆花，让我想起童年时的情景，如今我也做了妈妈，我也在为家人做好吃的。。心中在想那时妈妈的话是对的，妈妈那时那么说也希望我学了改次大了她不在身边而我一样可以做自己的豆花，如今我人在KL,妈妈在家乡忽然另我想起妈妈，想说妈妈我想你~~

这食谱我在carol那里看到的，第一次做就成功，非常开心！

http://tw.myblog.yahoo.com/carol-jay/article?mid=77657&prev=78228&next=76978&l=f&fid=39

材料:
A.黃豆120g,清水1000cc,
B.市售豆花粉(食用石膏)30g,冷開水200cc

配料:
糖水,花生或紅豆,綠豆
二砂糖與清水以重量1:1的比例煮到糖融化放涼即可

步驟:
1.黃豆洗乾淨加上足量冷水(材料份量外)放冰箱浸泡過夜
2.浸泡好的黃豆將泡的水倒掉,放入果汁機中加入清水1000cc
   打成細緻的豆漿
3.打好的豆漿用豆漿濾布將豆渣過濾掉
4.將生豆漿上方的浮沫撈起去除
5.放入瓦斯爐上用中小火煮至沸騰再繼續煮7-8分鐘即可
   (火不能大,否則容易整鍋溢出)

6.B材料中的豆花粉倒入冷開水中攪拌均勻至無粉粒狀態
7.將煮好的豆漿趁熱一口氣倒入豆花粉漿中,不可以攪拌
   (倒之前要將豆花粉漿攪拌均勻,不要有沉澱狀態)　　
8.靜置10-15分鐘即凝固成豆花
9.加上適當的糖水及花生,紅豆,綠豆等配料即可

红豆凉糕

• 1400ml 水
• 600ml 浓耶浆
• 1罐甜大红豆，历干水份
• 230g 幼糖 ( 我放180g)
• 1/2大匙agar agar powder
• 1/4小匙salt

1. 将以上材料煮直变浓，离火。
2. 倒入模型里，待冷放入冰箱里冷藏4小时即可。

杨枝金露

想做这道甜点很久了，那天买好水果今天刚好心血来操就做了。一定要做这到甜点哦！好好吃！！

1. 500g熟透的芒果肉那来Blend好放着。

2. 200g sago泡在水中半小时然后煮直透明，用清水冲洗清洁放着。

3. 500ml 动物性奶油， 原食谱是放耶浆，我感到耶浆吃多不好就换成whipping cream.如果你喜欢当然 可以放耶浆^^

4. 150g 糖加125ml水两片pandan叶煮直糖咏。

5.一碗冰块

**将芒果泥+sago+动物性奶油+糖水+冰=杨枝金露^^

桂花菜燕

桂花菜燕

recipe come from neyeeloh^^thank you for share this good recipe o^^

this jelly very yummy, must try to make this.

菜燕粉 10g
白糖 200g  i put 170g
冷水 1 litter
桂花 两大匙 (可以再多些)  i put 3tsp
枸杞 适量  i no put

做法：

1。菜燕粉先和白糖搅拌均匀 (避免菜燕粉在水内结块难溶解)，加入冷水内以小火 慢慢的搅拌至溶
2。加入桂花和枸杞 ，继续煮几分钟让桂花入味&避免菜燕出水
3。把材料倒入菜燕模后，待完全冷却才放入冰箱即可

Yummy Corn Pudding

在neyeeloh家看到这道Pudding很久了,好喜欢!又容易,刚好家里有罐creamy sweet corn就做了这道 Pudding

Recipe from neyeeloh

Corn Pudding

材料：
400 gm creamy sweet corn 罐头碎玉米粒 

150gm 糖
100 gm 蛋黄粉
20 gm 玉米粉
400 gm 椰浆 400克
600 gm 水 600克
5 pieces 香兰叶 5片

做法：

1.将玉米粉和糖放在锅子，加入椰浆搅拌均匀成面糊

2.加入水、罐头碎玉米粒、香兰叶拌匀

3.开中火，一边煮一遍搅拌，以免底部焦掉

4.煮至滚改小火继续煮10分钟左右，至面糊浓稠

5.离火，马上倒入模子内 (动作要快)，放凉后凝固，冷藏后食用更佳

 

Sweet Longans With Cool Tafu Dessert

Ingredients:
2 nos egg beancurd
1tbsp instant jelly powder
1tbsp agar agar powder
160g castor sugar
1 canned Longan In syrup / Lychee in syrup
1000ml water

Method:
1. Pound beancurd with 500ml water in a fruit blender until smooth. Remove and keep aside.
2. Mix the rest of 500ml water with sugar, agar agar powder and jelly powder until well combined . Cook over a low heat until the sugar is complately dissolves and slightley thicken.
3. Add in pounded beancurds, stir well. Pour the mixture into a 8 inches square steaming tray. Level the surface. Leave to cool and chill in the fridge. Remove cut into pieces, serve with longan syrup.

Palm Sugar Jelly

Ingredients A:
3tbsp agar agar powder
220g palm sugar / gula melaka ( crushed)
1 litre water

Ingredients B:
2 nos egg
250ml thick coconut milk
a pich of salt

Method:

1. Put entire ingredients A into a pot, keep stirring over a low heat

until the sugar is completely dissolves.

2. Mix ingredients B, then slowly add into the palm sugar mixture, once boiled. Remove from heat.

3. Pour the mixture in the 7 inches square tin, leave aside to cool and set. Store in the fridge till cold before serve.