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

автор Souped Up Recipes   2 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.

- 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 milk (Sorry for the audio mistake, you should use coconut milk not coconut cream for this recipe)
- 200 ml milk
- 100 ml whipping cream
- 60 grams of sugar
- 30 grams of finely shredded coconut [Amazon buying choice: http://amzn.to/2sPpztc]

- 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

- 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

GET THE FULL RECIPE: https://www.joyoushealth.com/27129-blog-how-to-make-homemade-coconut-milk-yogurt Check out my NEW book JOYOUS DETOX: http://bejoyo.us/29veJyl SUBSCRIBE to my newsletter: http://bejoyo.us/jh1sub Joy McCarthy, Holistic Nutritionist and Founder of Joyous Health (www.joyoushealth.com) shares her recipe for making coconut milk yogurt from scratch. For a printable version of this recipe please visit joyoushealth.com ------------------------------­---------­----------- HEALTHY INSPIRATION TO LIVE YOUR BEST LIFE EVER! WEBSITE: http://www.joyoushealth.com INSTAGRAM: http://www.instagram.com/joyoushealth FACEBOOK: http://www.facebook.com/joyoushealth.ca TWITTER: http://www.twitter.com/joyoushealth

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] [Amazon Link: https://amzn.to/2sAPd40] - 1 tsp vegetable oil [1茶匙植物油] **FOR THE RICE** - 600 grams of glutinous rice [600克糯米] [Amazon Link: https://amzn.to/2PAu2Ih] - 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 ] [Amazon Link: https://amzn.to/2QHNnw7] - 1 tsp of salt [1茶匙盐] **FOR THE STIR-FRY FILLINGS** - 6 pieces of dried mushroom [6个干香菇] [Amazon link: https://amzn.to/2PyyIi8] - 50 grams of dried scallop [50克干贝] [Amazon Link: https://amzn.to/2Ew60xj] - 80 grams of dried shrimp [80克干虾米] [Amazon Link: https://amzn.to/2PBAOgW] - 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] [Amazon link: https://amzn.to/2QNJ1n3] - 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 =)

材料 .......400 300 200 100 40.... 椰奶 400毫升 coconut milk 400ml 全脂牛奶 300毫升 milk 3.25 300ml 凍滾水 200 毫升 water 200ml 白沙糖 100克 sugar 100g 魚膠粉 40 克 gelatine 40g 食在溫哥華,温哥華得天獨厚,各類人士來自五湖四海及七大洲。屬一個多元文化大家庭,食的文化各有獨特,在溫三十多年,紅色為食貓眀查暗訪,廣結朋友名師,吸收大量不同種族名㕑私廚的烹煮技巧,現將之柔合於我們全統廣東菜式,小吃,甜品而形合我們新一代的口味,固名為「雲城新派」,用料新鮮,著重天然調味料,採用卑詩省食物安全控制標準方式處理食物,讓身邊朋友食得健康,食得開心。

So excited to share with you the traditional recipe that inspired my wildly popular Mango Coconut Jelly Cubes recipe! In this dessert, there are two layers representing two different life stages of the coconut: coconut water from a young coconut, and coconut milk from a mature one. Perfumed with aromatic pandan leaf, the combination is wonderfully refreshing and reminds me of home every time. It is very easy to do as well, and you can speed it up significantly by making only 2 layers instead of 5 like I did! Got questions about agar agar? Check out this FAQ video: https://youtu.be/zt6LEDTzrFU Mango Coconut Jelly Cubes: https://youtu.be/o_u21ZAAQuo For full written recipes: http://hot-thai-kitchen.com GEAR, TOOLS, INGREDIENTS I USE: https://kit.com/hotthaikitchen MY COOKBOOK: http://hot-thai-kitchen.com/htk-cookbook/ Connect with me: http://facebook.com/HotThaiKitchen http://instagram.com/HotThaiKitchen http://twitter.com/HotThaiKitchen To donate: http://hot-thai-kitchen.com/support-htk/

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