Coconut & Osmanthus Jelly 椰汁桂花糕
This is very delicious Chinese dessert. A layer of coconut jelly and then a layer of osmanthus jelly and so on. Coconut is very sweet, but mix with light and flavourful taste, perfect combination.
This jelly is very easy to make and is perfect for party!
這個椰汁桂花糕非常適合做大食會、派對甜品。預先做好，省時又方便
👍👍
一層一層的甜品，製作的時間較長，但出來的成品卻非常漂亮，絕對值得
😍😍
我非常喜歡椰汁糕，這次加了桂花糕層，陣陣桂花香，令甜品清新不膩，超好味呀！做法簡單，保證大家都鐘意
🤗
For the coconut layer : Add coconut cream and milk into a pot, bring it to boil. Add in sugar and cook until dissolved.
Use extra 4 tablespoons of water mix with gelatine, then put the gelatine into a hot bowl of water to dissolve it.
Pour one layer of coconut mixture, then chill in fridge for 20 minutes.
For the osmanthus layer: Bring water into boil, add in sugar and cook until dissolved. Add in dried osmanthus, mix well.
Use extra 4 tablespoons of water mix with gelatine, then put the gelatine into a hot bowl of water to dissolve it.
Add the gelatine into the sugar syrup, mix well and let it cool. Pour one layer of osmanthus jelly onto coconut layer, chill in fridge for 20 minutes. Then repeat the layer : coconut -> osmanthus -> coconut
Cut into pieces when it set.
椰漿層做法：將椰漿和牛奶放入煲內，用中火煮熱，然後加入糖，煮至糖溶。
用額外4湯匙水與20克魚膠粉拌勻，然後再放入一大碗熱水內座溶魚膠粉。
將魚膠粉溶液加入步驟一的椰漿內，拌勻，然後待涼。倒一層椰漿液在容器內，放入雪櫃20分鐘。
桂花層做法： 將水煮沸後，加入糖，煮至糖溶化，然後加入乾桂花 ，拌勻 （如喜歡也可加入杞子）
用額外4湯匙水與20克魚膠粉拌勻，然後再放入一大碗熱水內座溶魚膠粉。將魚膠粉溶液加入糖水內，拌勻，待涼。
倒一層糖水在椰漿層上，放入雪櫃20分鐘。不停重覆步驟：一層椰漿，一層桂花糖水。雪至凝回，切件享用。
- 250 ml coconut cream
- 200 ml milk
- 60 gram sugar
- 20 gram gelatine
- 400 ml water
- 50 gram sugar
- 2 tablespoons dried osmanthus
- 20 gram gelatine
- 材料：
- 椰汁 250毫升
- 牛奶 200毫升
- 糖 60克
- 魚膠粉 20克
- 桂花層：
- 水 400毫升
- 乾桂花 2湯匙
- 糖 50克
- 魚膠粉 20克
- For the coconut layer : Add coconut cream and milk into a pot, bring it to boil. Add in sugar and cook until dissolved.
- Use extra 4 tablespoons of water mix with gelatine, then put the gelatine into a hot bowl of water to dissolve it.
- Pour one layer of coconut mixture, then chill in fridge for 20 minutes.
- For the osmanthus layer: Bring water into boil, add in sugar and cook until dissolved. Add in dried osmanthus, mix well.
- Use extra 4 tablespoons of water mix with gelatine, then put the gelatine into a hot bowl of water to dissolve it.
- Add the gelatine into the sugar syrup, mix well and let it cool. Pour one layer of osmanthus jelly onto coconut layer, chill in fridge for 20 minutes. Then repeat the layer : coconut -> osmanthus -> coconut
- Cut into pieces when it set.
My New Cookbook
