EASY DESSERT RECIPES - Coconut Jelly / Coconut Milk Pudding [椰子冻]

автор Souped Up Recipes   1 год. назад

This coconut jelly recipe is full of the creaminess of the coconut. It is sweet, cool, refreshing. So perfect for the summer. You can be very creative with it, you can make some coconut pudding cups with different fruits. They taste amazing.
Invite your friends and impress them with this amazing tropical dim sum. You gonna get a lot of compliments.

**INGREDIENTS**
- 20 grams of gelatin powder [Amazon buying choice: http://amzn.to/2s0zucF]
Or 2 and 1/4 tsp of agar-agar powder [Amazon buying choice: http://amzn.to/2skTVR5]
- 400 ml coconut cream
- 200 ml milk
- 100 ml whipping cream
- 60 grams of sugar
- 30 grams of finely shredded coconut [Amazon buying choice: http://amzn.to/2sPpztc]

**AMERICA MEASUREMENT**
- 0.72 ounces of gelatin powder
or 2 and 1/4 tsp of agar-agar powder
- 13.5 oz of coconut cream
- 6.8 oz of milk
- 3.4 oz of whipping cream
- 4 tbsp of sugar
- 1/4 cup of finely shredded coconut


**HOW TO MAKE THE COCONUT JELLY**
- First, we need to soak the gelatin powder into 1/3 cup of cold water for about 5 minutes. Do not throw it into the hot water or else it will clump up and will be really hard to get it dissolved.
- While waiting, let’s get the liquid ready. Pour in 200 ml of milk, 400 ml of coconut cream, 100 ml of whipping cream into the pot.
- Add some sugar and a pinch of salt.
- Also, add in the gelatin. Turn the heat to medium, stir it until dissolved.
- When it comes to a boil, turn off the heat immediately. Transfer it into a container.
- Let it go through a fine sieve just in case there is still some gelatin that is not fully combined.
- If there is extra, you can make some jelly cups with different fruits=)
- let them cool down a little bit then Cover it. Let it sit in the refrigerator overnight.
- Next day, Use a sharp knife, separate the edge. Flip it over with the cutting board. Cut it into the shape you like. Coat it with finely shredded coconut
- You can enjoy this delicious coconut dessert.

This ain't your mama's "fruit cake"! This light and refreshing beauty is an absolute showstopper, and nothing says "summer treats" more than these gorgeous cubes of fruit-embedded jelly. The coconut layer adds an extra tropical flare! The fruit combination I used: mango, papaya, pineapple, lychee, kiwi and blueberries, is a winning combination, but you can really be creative with it. You can have colour themes for your cake too: red, purples, oranges... RECIPE FOOTNOTES: Watch this before you make it! https://youtu.be/NP9cuETmytY COCONUT JELLY DUO RECIPE: https://youtu.be/eAAawB3BTsA?list=PLaS2Ffd8cyD4bdjgL1QgZr7BVwcMOk7dY WRITTEN RECIPE: https://hot-thai-kitchen.com/agar-agar-fruit-cake/ LOVE THE SHOW? Support us on Patreon and become part of the HTK team! https://www.patreon.com/pailinskitchen MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

ShaoBing (a Chinese flatbread), was my favorite breakfast growing up. It is still a typical Chinese breakfast for many people in Guangzhou, where I live. I’m sure you will enjoy it! **INGREDIENT** **FOR MAKING THE DOUGH** - 300 g of plain flour .300克面粉[] - 165 ml of water [165ml水] - 1/2 tsp of salt [1/3茶匙盐] **MAKE THE FILLING** - 250 g of ground beef [250克牛肉沫] - 1 tbsp of Chinese cooking wine [1汤匙料酒] - 1 tbsp of soy sauce [1汤匙生抽] - 2 tsp of sesame oil 2茶匙芝麻油[] - 1 tsp of five spices [1茶匙五香粉] - 1 tsp of chicken powder [1茶匙鸡精] - 1/4 tsp of salt or to taste [1/4茶匙盐] - 1/3 cup of chopped onion [1/3杯洋葱] - 1/4 cup of chopped coriander [1/4杯香菜] - 1/4 cup of spring onion [1/4杯香葱] - 2 tsp of ground ginger [2茶匙姜末] **FOR MAKING THE GLAZE** - 1/3 cup of oil [1/3杯油] - 2 tbsp of spring onion [2汤匙葱] - 1 and half tbsp of flour [1.5汤匙面粉] - 2 tsp of Sichuan peppercorn powder [2茶匙花椒粉] - 2 tsp of white pepper [2茶匙白胡椒粉] **OTHERS* - Have some sesame seeds ready [芝麻] - 3 tbsp vegetable oil to fry the bread [3汤匙植物油] **HOW TO COOK** **MAKE THE DOUGH** - Mix the flour and the salt - Add in the water - Mix it and knead it it until all the flour come together became a dough. - Cover it and let it sit for 30 minutes. **MAKE THE FILLING** - Marinate the ground beef with 1 tbsp of Chinese cooking wine, 1 tbsp of soy sauce, 2 tsp of sesame oil, 1 tsp of five spice, 1 tsp of chicken powder, and some salt. - Mix them until the beef absorbs the liquid and you can feel the texture is smooth. - Combine it with the vegetables. Which are 1/3 cup of chopped onion, 1/4 cup of cilantro, 1/4 cup of scallion and 2 tsp of ground ginger. - Set it aside for 30 minutes. **MAKE THE GLAZE** - you will need 2 tbsp of diced spring onion, 1 and a half tbsp of flour, 2 tsp of Sichuan peppercorn powder and 2 tsp of white pepper. - We are going to heat up some oil, the hottest possible. - Pour the oil into the bowl immediately. - Give it a mix and set it aside. We are going to use this later. **MAKE THE SHAO BING** - Roll the dough it into a long even strip. Cut it into 12 pieces. Each one should be about 35 grams. - Brush some glaze onto the small dough. - Take one dough. Roll it a little bit. Then flatten it by your hand. Using rolling pin roll it until you have a long thin piece. It is about 25 cm long and 13 cm wide. - Now brush the glaze again on one side of the piece. - Put some filling on it. Do put it all the way full. because it is a really thin. It will have a higher chance of breaking if you fill it up all the way. - Fold the edge of it. Roll it from one side and then wrap the end of it to finish it. - Then press it down gently. It should be about half inch thick and 10 cm long across. - Coat one side with sesame seeds. - Finish the rest and we can fry the shao bing. **FRY THE SHAO BING** - Put enough vegetable oil to cover the bottom of the pan. Place your Shao bing in. sesame side up and fry them on low heat for 5 minutes. - Flip them over. Fry the other side for 3 minutes or until both sides turn golden brown. And you are done. Hope you enjoy! If you have any questions, just post a comment. ...and if you've read this far, might as well subscribe. More recipes coming soon =)

Zongzi (Chinese rice dumpling 粽子) is the traditional food that we eat to celebrate Dragon Boat Festival! now it is became a comment food that you can buy in the supermarket all year around. It is one kind of dim sum. Hard to make, so I think it is the most difficult dim sum. **INGREDIENTS SERVE 3-4 PEOPLE** **FOR THE LEAVES** - 50 pieces of dried bamboo leaves [50片粽叶] - 1 tsp vegetable oil [1茶匙植物油] **FOR THE RICE** - 600 grams of glutinous rice [600克糯米] - 2 tsp of sugar [2茶匙白糖] - 2 tsp of dark soy sauce [2茶匙老抽] - 1 tsp of sesame oil [1茶匙芝麻油 ] - 1 tsp of salt [1茶匙盐] **FOR THE STIR-FRY FILLINGS** - 6 pieces of dried mushroom [6个干香菇] - 50 grams of dried scallop [50克干贝] - 80 grams of dried shrimp [80克干虾米] - 100 grams of peanuts [100克花生] - 2 tbsp of vegetable oil [2汤匙植物油] - 1 tbsp of soy sauce [1汤匙生抽] - 1/2 tsp of black pepper [半茶匙黑胡椒] - 1/4 tsp of salt [1/4茶匙盐] **FOR THE CHICKEN MARINADE** - 250 grams of chicken thigh [250克鸡腿肉] - 1 tbsp of soy sauce [1汤匙生抽] - 2 tsp of cooking wine [2茶匙料酒] - 1 tsp of dark soy sauce [1茶匙老抽] - 1 tsp of five spice [1茶匙五香粉] - 1/4 tsp of salt [1/4茶匙盐] **OTHER THINGS* - 12 salted egg yolks [12个咸蛋黄] - Some rope [一些绳子] **HOW TO COOK** **THE NIGHT BEFORE** - Put a tsp of vegetable oil into the water. Boil the dried bamboo leaves for 5 minutes. Soak it in the water overnight. Each zongzi needs 2 pieces of leaves, but you might want to prepare more leaves in case some of them break or are not the right size. - Cut the chicken into the size you like. Marinate it with 1 tbsp of soy sauce, 2 tsp of cooking wine, 1 tsp of dark soy sauce, 1 tsp of five spice, 1/4 tsp of salt. Let it sit in the fridge overnight. - Wash the glutinous rice really well. Soak it overnight. - Soak the dried mushroom, dried shrimp, dried scallop and the peanuts with water overnight. **NEXT DAY** - Drain everything. - Cut the mushroom into small pieces. Rip the scallop into small pieces, too. - Use 2 tbsp of vegetable oil and stir fry the mushroom, shrimp, scallop and peanuts on medium heat for 3 minutes. Add 1/2 tsp of black pepper, 1/4 tsp of salt, 1 tbsp of soy sauce to adjust the taste. Turn off the heat and set it aside. - Drain the glutinous rice. Add 2 tsp of sugar, 1 tsp of salt, 2 tsp of dark soy sauce, 1 tsp of sesame oil. Mix it well and set it aside. - Take the bamboo leaves out of the water. - The ingredients can be switched with anything you like. You can put beef, pork, sausage, bacon. Or other types of nut, like chestnut. Basically, you can make your own filling. **MAKE THE ZONGZI** - Tie one side of the ropes somewhere. This is super helpful especially if you are doing this alone. The rope needs to be long enough to tie 5-6 circles. I think 1.2 m is perfect. - Take 2 bamboo leaves. Wipe the water off. Fluffy side (you can see the stem is very obvious) face down. The front side needs to face up- it feels smooth. - Put them together- one on top of the other one. - Fold it from 3/8. Make it into an ice cream cone shape. Make sure there is no hole on the bottom, so the rice won’t drop. - Put 1 tbsp of glutinous rice in it. Press it down, tightly pack it in. - Add in some fried fillings we prepared, some chicken.And 1 salted egg yolks. - Add enough glutinous rice to cover it. Press it again to make sure it is flat and tight. - Right-hand holds it. Use your thumb and forefinger to press two sides in. Left-hand folds the upper leave down. - The last part is that you have to wrap it up along the surface and follow the shape of the zongzi. - Use the rope to tie a few circles from the center. - The amount I gave is enough to make 12 - 15 zongzi. So we need to finish the rest. - The water should completely cover the zongzi. Boil the zongzi for 2-3 hours, depending on the size. During this time, add more water if you need it. Happy Dragon Boat Festival! Hope you enjoy! If you have any questions, just post a comment. ...and if you've read this far, might as well subscribe. More recipes coming soon =)

Easiest way to Remove Coconut Flesh From Shell With in 30 Seconds. What is the toughest thing to break in this world? Is it a diamond? Or maybe it is a tortoise shell? And what is the second toughest? Yes! You got it right. It’s a coconut. This video shows you how to open coconut flesh and remove shell, its a easier way to remove coconut flesh or meet from the shell with in 30 seconds. Procedure: 1. keep the coconut in deep freezer for 12 hours before cooking. 2. Take it from fridge while cooking. 3. Gently hit the shell with hammer by rotating the coconut till the shell brakes. 4. There you have your coconut meat. For More Recipes please Subscribe www.youtube.com/wowrecipes and follow us on www.facebook.com/wowrecipes

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