Coconut Milk Jelly 椰奶果冻

A simple and gorgeous Coconut Milk Jelly 椰奶果冻 - sweet, chewy and refreshing. Ideal to serve this on a party dessert table or as anytime snacks on a hot day. ;)

Ingredients: 
材料

135g Thick Coconut Milk 浓椰奶 135克

300g Fresh Milk 鲜奶 300克

530g Water 水 530克

10g (1pkt) Konnyaku Jelly Powder 蒟蒻果冻粉 10克（看下图）

200g Sugar 细砂糖 200克

5 Pandan Leaves 班兰叶 5片

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. In a bowl, mix sugar and Konnyaku jelly powder. 
细砂糖和蒟蒻果冻粉混合均匀。

2. Heat up water, coconut milk, fresh milk and pandan leaves in a pot. Gradually stir in (1).
将水，椰奶，鲜奶和班兰叶加入锅里，加热。慢慢加入（1），不断搅拌。

3. Continue stirring. Bring to a boil, turn off heat and constantly stir till the jelly powder is fully dissolve.
继续搅拌，加热至煮滚／烧开。熄火，继续搅拌至果冻粉完全溶解。

4. Discard pandan leaves. Pour the mixture into jelly mould/ cups/ tray. Let it cool, cover and keep in the refrigerator for 4 hours. Serve chilled.
捞起班兰叶，丢掉。倒入模里待凉后盖好放进冰箱。四小时后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Nata De Coco Mango Pudding 椰果芒果布丁

Nata de coco is chewy, translucent and the texture is similar to jelly that is produced by the fermentation of coconut water. Originated in the Philippines, nata de coco is most commonly used in sweetened desserts and it pair perfectly with pudding, ice cream and fruit cocktails.

In this recipe, I paired it with mango pudding. Why? because it taste really good and adds a nice chewy texture to the creamy pudding. 

This recipe was adapted from here. I adjusted the recipe to yield softer and creamier pudding. If you like pudding that can be un-mould, click here to get the recipe. If you love creamy pudding that serves right in the cup, you may continue to read and try out this recipe. ;)

Ingredients: 材料

(A)

40g Water 水 40克

1 tbsp Gelatin Powder 吉利丁粉 1汤匙


(B)

260g Mango Puree 芒果泥 260克

1 tsp Lemon Juice 柠檬汁 1小匙

60g Mango Cubes 芒果果肉 60克，切粒

70g Nata De Coco 椰果 70克

70g Sugar 细砂糖 70克

110g Water 水 110克

82g Whipping Cream 动物性鲜奶油 82克

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method: 步骤

1. In a small bowl, sprinkle gelatin over water. Set aside for 10 mins.
将吉利丁粉撒在40克水面，待10分钟。

after 10 mins...

2. Meanwhile, prepare the mango puree, add 3/4 tsp lemon juice to mango puree, mix well. Add the remaining 1/4 tsp lemon juice to mango cubes, mix well, set aside.
将芒果用搅拌机打成泥状，过筛，加入3/4小匙柠檬汁备用。另外，将1/4小匙柠檬汁加入芒果粒，备用。

To prepare mango puree, blend the fresh mangoes and strain through a sieve.

3. When the gelatin is fully bloom, heat water and sugar in a saucepan. Bring to a boil and simmer until sugar is fully dissolved. 
将糖和水放进锅里，煮滚，转小火煮至糖融化，熄火。

4. Turn off heat and add in soaked gelatin, stir until the gelatin is fully dissolved.
加入吉利丁，搅拌至融化。

5. Stir in mango puree and whipping cream. 
加入芒果泥和动物性鲜奶油。拌均。

6. Pour the mixture evenly in the prepared ramekins/ pudding cups. Add in some mango cubes and nata de coco. Cover and keep in the refrigerator for at least 4 hours. Garnish with some mangoes and nata de coco, serve chilled.
倒入布丁杯，加入芒果粒和椰果，盖好放进冰箱4小时。加上一些芒果粒和椰果装饰，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Mango Jelly 芒果果冻

Mango Jelly made with fresh, juicy and sweet mangoes. Simple preparation, gorgeous colour with no artificial colouring and you can make this into any shapes that you desired. This is a pleasant dessert that kids or even grown up will love! 

我的小朋友喜欢吃果冻，但是外边买的实在太多色素和人造香精。乘着芒果季节，就做了一些芒果果冻给他。用了新鲜又多汁的芒果打成泥，做出来的果冻颜色漂亮，存天然色素，又有芒果的香味，小朋友超爱的！


Ingredients: 材料

160g Mango Puree 芒果泥 160克

10g Konnyaku Jelly Powder 果冻粉 10克
(Redman brand)

790g Water 水 790克

1 tsp Lemon Juice 柠檬汁 1小匙

200g Sugar 细砂糖 200克


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method: 步骤

1. Prepare mango puree. Strain through a sieve, stir in lemon juice, set aside.
芒果泥过筛，加入柠檬汁，搅拌均匀。备用。

2. Mix Konnyaku jelly powder and sugar in a bowl.
果冻粉和细砂糖混合均匀。

2. Heat up water in a pot, gradually stir in (2).
将水倒入锅里，慢慢搅入（2）。

3. Stir constantly and bring to a boil. When the powder has fully dissolved, turn off heat, very quickly stir in mango puree. Mix until well combined.
继续搅拌至煮滚，果冻粉和糖完全溶解，熄火，搅入芒果泥。搅拌均匀。

4. Pour the mixture into jelly mould. Let it cooled completely, cover with cling wrap and keep chill in the refrigerator. Un-mould and serve chilled. 
倒入果冻模，待凉后用保鲜纸盖好放冰箱。果冻完全凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


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If you're looking for the duck design jelly mould, CLICK HERE send a pm to place your order. 
Only available in Singapore. Stock arriving in June 2017.
鸭子果冻模可以点击这里上专页私讯订购，只限新加坡。

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Some feedback from those who have tried this recipe:

Feedback from Poh Chee Wei

By Lawrence Seng

Feedback from Vanessa Ong

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Ribena Panna Cotta 利宾纳意式奶冻

Panna Cotta is an Italian dessert that is creamy and sweet. It is simple to make at home with this easy recipe. Added a layer of Ribena jelly gives this recipe an extra hit of fruity taste and the gorgeous colour that we like....and that balanced out the sweetness of the creamy panna cotta.

意式奶冻是意大利北部的一款传统甜品。这款奶冻的口感顺滑，口感介于慕斯和果冻之间。流传至今，已经改良成一款变幻多端，可以随意配搭自己喜欢口味的甜品。这个食谱是配搭我喜欢的利宾纳果汁口味，加了水果的微酸味，即甜而不腻。非常赞！

Ingredients: Yield 6 servings
材料：


(A)

30g Water 水 30克

2 tsp Gelatin Powder 吉利丁粉 2小匙

160g Whipping Cream 动物性鲜奶油 160克

240g Fresh Milk 鲜奶 240克

60g Sugar 细砂糖 60克

(B)

100g Water 水 100克

2 tsp Gelatin Powder 吉利丁粉 2小匙

80g Ribena Blackcurrant Cordial 利宾纳果汁 80克



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤：

1. Measure 30g water in a bowl, sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes.
把30克水倒进碗里，撒上2小匙吉利丁粉，待10分钟。

2. Heat up the remaining (A) ingredients in a saucepan until sugar dissolved (do not boil). 
把剩下的（A）材料倒进锅里，开小火煮至糖溶化。不要煮沸。

3. Turn off heat, stir in (1) until gelatin fully dissolved.
熄火，倒入（1）搅拌至吉利丁溶化。

4. Pour through a sieve into pudding jars, cover and keep in the refrigerator once cooled. Let it chill until set, 4 hours or longer.
过筛倒入布丁杯里，盖好，待凉后放进冰箱至少4小时以上（或至凝固）。

5. Measure 100g water in a small bowl and sprinkle in 2 tsp gelatin powder (without stirring). Set aside for 10 minutes. Place the bowl in a larger bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
把100克水倒入碗里，撒上2小匙吉利丁粉。静置10分钟后把碗放进热水加温至吉利丁溶化。

6. Stir in Ribena cordial and pour this over the creamy pudding. Chill until set. 
待凉后加入利宾纳果汁，混合均匀。倒入已凝固的白色层，盖好放进冰箱。凝固后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

Some feedback from those who have tried this recipe:

By Ruyeras Mel

By Yen Ping

By Yen Ping

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