我们家做的菊花茶燕菜糕口感滑嫩,比例是10克(1包)燕菜糕:1400毫升水(菊花茶)。喜欢硬脆口感的燕菜糕,把水份调少就可以了。但也别少过1000毫升水,因为越硬脆的燕菜糕,滑嫩度就会越低,燕菜糕的口感就会大大打折了。
分量:6-7人份 / 30粒(4-5cm 燕菜糕模)
准备时间:10分钟
煮时:30分钟 + 1小时冷藏
材料A (菊花茶)*:
100克 菊花 (洗净)
3片 甘草
1500毫升/ 6碗 水
材料B (燕菜糕)*:
10克/1包 燕菜糕粉
100克 糖
400毫升 水(室温)*
准备功夫:
1. 把材料A的1500毫升水煮滚,加入菊花和甘草,拌匀盖上,文火煮20分钟
2. 菊花水沥渣,盛起1000毫升的菊花茶待用
做法:
1. 把燕菜糕粉和糖混合,倒入锅
2. 把400毫升水加入锅,搅拌
3. 文火煮至燕菜糕和糖至溶化
4. 加入1000毫升的菊花茶,搅匀煮滚
5. 熄火,把燕菜水倒入模,待凉,收入冰箱冷藏至凝固
6. 燕菜脱模,冰凉享用
*小提示:
1. 甜度可跟自己喜好做加减
2. 室温水混合燕菜粉才煮,燕菜粉就能完整煮溶无粒状
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Chrysanthemum Tea Agar-Agar Jelly 菊花茶燕菜糕
Course: DessertCuisine: Chinese6
servings10
minutes30
minutesFeel free to reduce the water portion if you prefer harder texture, but not less than 1000 ml water as you might lose the smoothness of the jelly
Ingredients
- Ingredients A (Chrysanthemum Tea)
100 g chrysanthemum
3 pc licorice
1500 ml / 6 bowl water
- Ingredients B (Agar-agar)
10 g / 1 pack agar-agar powder
100 g sugar
400 ml water (room temperature)*
Instructions
- Preparations
- Bring 1500ml water to boil, add in chrysanthemum and licorice, mix well, switch to medium-low heat, cover with a lid and cook for 20 minutes
- Drain 1000 ml of chrysanthemum tea, set aside
- Steps
- Mix well agar-agar powder and sugar, pour into a pot
- Add 400ml water (room temperature) into the pot, stir evenly
- Cook with medium-low heat until dissolved
- Add 1000ml chrysanthemum tea, stir well & bring to boil
- Turn off the gas, fill mixture into the jelly moulds, set it aside and let it cool, store in the fridge until it becomes solid
- Demould the agar-agar, ready to serve!
Recipe Video
Notes
- Adjust the sweetness to your own preference
- For best results, use room temperature water to mix with the agar-agar powder
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