Showing posts with label Jelly. Show all posts
Showing posts with label Jelly. Show all posts

Thursday, February 16, 2012

Longan Konyaku Jelly

This is our favorites dessert, longan konyaku jelly. I'd tried lychees flavor before, but longan flavor is still the best. 
I used pre-mix konyaku jelly.

1 can longan
1 packet of pre-mix konyaku jelly
1000 ml water
250 ml longan syrup
Few drops of red coloring

Mix 1000ml water with 250 ml longan syrup into a pot.Bring the mixture to boil.
When the mixture boils, stir in the  pre-mix konyaku jelly & red coloring.
Let it boils for another 5 minutes.
Mean while ,place some longan into konyaku  mould.
Pour the mixture into the prepared mould, let it half set, then chill in the fridge till firm.

Here's some pictures taken from Taiwan.
At Sun Moon Lake ....

 I like this pic......nice..
 On the way to Sun Moon Lake, we saw lots of Areca trees....
These are Areca nut...

We visited this shop....the shop selling candied plums

 Assorted candied plums for you to taste.....

Sunday, September 4, 2011

Sweet Corn Mooncake Jelly

Mooncake Festival is around the corner.
We are not really fancy with the traditional mooncake.But, I'm curious about mooncake making, so I attended "hands on making traditional mooncake class" by chef Alan Ooi.
Now I know step by step on how to make traditional mooncake,but I haven't make any traditional mooncake yet....lols
We prefer Jelly Mooncake.We can eat a lot of it. I made several flavours , but I'm sharing one of Alan Ooi's recipe, Sweet Corn Jelly Mooncake. Makes about 12 pieces Jelly Mooncake.
Here's the recipe:

Jelly Egg Yolk :
160ml water
25 gm caster sugar
1/8 tsp salt
1/4 tbsp(2gm) agar-agar (jelly)powder
1 piece pandan (screwpine)leaf

1 tbsp evaporated milk
1/2 tbsp custard powder
few drops orange colouring

Mix (B) and set aside.
Combine ingredients (A) in a pot and bring to boil.
Add in mixed (B), and turn off the flame.
Stir well and discard the screwpine leaf.
Strain the mixture and pour it into a round ball shape ice cube tray.
Leave aside to set.Once it set, take out from the mould for later use.

Jelly Filling:
100 ml water
130gm sweet corn ( I used creamy sweet corn)
60 gm fresh milk
70 gm caster sugar
8 gm agar-agar (jelly powder)

150 gm coconut milk

Combine ingredients (A) in a pot, cook and keep stirring until it boils.
Add in (B), once it boils,turn off the flame.
Pour the mixture into a small cup, or tarts tin.
Allow to set slightly before placing in the prepared jelly egg yolk.
Leave aside to set.Once it set, remove from mould and set aside.

Jelly Mooncake Skin:
1100 ml water
25 gm agar-agar(jelly) powder
150 gm castor sugar
some green colouring

200 gm fresh milk

Combine ingredients (A) in a pot.Bring to boil.
Stir in ingredient (B), turn off the flame.
Pour some mixture into a mooncake jelly mould, about 3/4 full.
Allow to set slightly before placing the prepared jelly filling.Set aside to set.
Pour some mixture into jelly mooncake mould, about 1/2 full.Let it slightly set, place the jelly filling.
Fill the mooncake mould with the remaining mixture.
Leave aside to set.
Chill well before turning out to serve.

Hands on class with Chef Alan Ooi