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炎熱的天氣，真的讓人吃不消！今天做了这款班兰椰香燕菜糕，最適合和家人小孩一起享用了！非常值得推薦的消暑聖品。
模具：1个长方模 21x15x6cm
香兰汁：
200毫升清水+8片香兰叶（搅拌成汁，过滤）
香兰透明燕菜材料：
45克 糖
2茶匙 燕菜粉 （6克）
1 茶匙 粟米粉
200毫升清水+ 200毫升香兰水
*將細砂糖，燕菜粉 ，粟米粉混合均勻，全部材料煮滾,備用 。
椰漿燕菜材料：
45克 糖
2茶匙 燕菜粉 （6克）
1茶匙 粟米粉
200毫升 清水
200毫升 椰漿
1/4 茶匙 鹽
1-2片 斑蘭葉( 打結 )
*將細砂糖，燕菜粉 ，粟米粉混合均勻，先煮滾, 接著再徐徐倒入濃椰漿再次煮成微滾, 熄火，備用。（椰漿不要煮大滾，會出油哦。鍋邊冒小泡就可以了）
***剩下的燕菜如果冷却了，需要加热，避免层层分离****
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Pandan Coconut Jelly
The hot weather is really overwhelming! I made this Pandan Coconut Agar-Agar today, it is most suitable for family and children to enjoy together! It is a very recommended summer sanctuary.
Mold: 1 rectangular mold 21x15x6cm
Pandan Juice:
200ml water + 8 pandan leaves (blended into juice, strained)
Pandan Transparent Jelly Ingredients:
45g sugar
2 tsp agar-agar powder (6g)
1 tsp cornflour
200ml water + 200ml pandan water
*Mix the caster sugar, agar-agar powder and corn flour evenly, bring all the ingredients to a boil and set aside.
Coconut Jelly Ingredients:
45g sugar
2 tsp agar-agar powder (6g)
1 teaspoon corn flour
200ml water
200ml coconut milk
1/4 tsp salt
1-2 pieces pandan leaves (knotted)
*Mix sugar, agar-agar powder and corn flour evenly, bring to a boil first, then slowly pour in coconut milk and bring to a boil again, turn off the heat and set aside. (Don’t bring the coconut milk to a boil, as it will produce oil. It’s fine to have small bubbles on the side of the pot)
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Business cooperation contact
商業合作聯系
sharecorner01.my@gmail.com
Thank you 😊☺️😘😘
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