蛋花黄糖燕菜糕 【Brown Sugar Coconut Milk Jelly】

去年大哥的生日， 小姨做了这道好吃的燕菜糕，获得亲友们的赞赏。  之后，就向小姨寻问关于制作蛋花的步骤， 其余的应该不难吧！

旧作， 去年11月家里有“贵宾”到访， 我就依样画葫芦将这甜品变出来咯！

【蛋花黄糖燕菜糕】

[材料]

25克燕菜粉

5克果冻粉

250克黄糖

2300克清水

350克椰奶

2粒鸡蛋 （1粒~连壳65克）

1杯椰糖酱 （以少量的清水将椰糖煮至溶化， 亦可省略以黄糖取代）

【做法】

1.  将燕菜粉， 果冻粉，黄糖， 班兰叶和清水放入锅里， 煮至黄糖溶解， 再加入椰糖酱拌匀。

2.  将鸡蛋和椰奶混合搅拌均匀，然后慢慢的加入步骤（1）已煮好的燕菜锅里， 拌匀离火。

3.  把燕菜倒入备好的燕菜模里至满， 待冷却凝固后，放入冰箱里冷藏至少1个时辰即可享用。

** 椰糖酱是煮糖水剩下的， 所以没有记录下份量。  

【Brown Sugar Coconut Milk Jelly】

[Ingredients]

25g agar agar powder

5g konnyaku jelly powder

250g brown sugar

2300g water

8 screw of pandan leaves tied into knot

350g coconut milk

2 large eggs （with shell 65g each）

1 cup of gula melaka syrup 

( cook with a small amount of water until the gula melaka fully dissolved or you may replace this syrup with brown sugar)

Method:

1.  Combine agar-agar powder, konnyaku powder, brown sugar, pandan leaves and water into a pot and cook until sugar completely dissolved.  Then, add gula melaka syrup and mixedl.

2.  Beat the eggs, whisk into the coconut milk and mix well.  Slowly add the coconut mixture into brown sugar jelly mixture and mixed.  Remove from the heat.  

3.  Pour the jelly mixture into the prepared mould or cups and leave it to set slightly before transferring to the refrigerator to chill.

泰式椰奶木薯 【Tapioca in Coconut Syrup, Mann Supalang Cheamm）

这是一道泰国常见的传统甜品，做法简单却让人百吃不厌。 以往我都是随意的将木薯蒸熟， 然后再淋上椰奶和椰糖酱， 随便做也随便吃咯， 也从未曾将其贴上!

这回我也跟着泰式传统做法， 将木薯加糖和清水一起煮熟， 让糖浆慢慢渗入木薯。 接着， 将熟透的木薯捞起， 把熬煮的浓稠椰奶淋上， 即是一道著名的泰式甜品之一。

香浓的椰奶， 配上软软棉棉的木薯， 让人吃不停口。 原本只想吃上几口， 然后将其打包送往弟弟家去， 谁知不知觉得吃了过半，这可把我吓坏了。 这甜丝丝的甜品， 还真是”引人犯罪“呢！

【泰式椰奶木薯】

[材料]
650克黄肉木薯
200克黄糖
400克清水（盖过木薯）
6片班兰叶 (打结）

【椰奶酱】
250克椰奶
盐适量
1+1/2茶匙薯粉+1大匙清水（调匀）

【做法】
1.  木薯去皮， 打直切半后再切成8cm的长段， 待用。
2.  取一锅， 加入木薯段，黄糖， 班兰叶以及清水(清水必需盖过木薯）， 以中火煮滚后转小火， 继续煮至木薯熟透至呈透明状。  享用时， 才取出木薯沥干。
3.  椰奶酱：  将椰奶材料以小火煮至小滚， 拌至均匀稍浓即可。 （若椰奶酱太稀， 亦可略加薯粉水）。 
4.  取出木薯， 将椰奶酱淋在木薯上即可享用。

 【Tapioca in Coconut Syrup~Mann Supalang Cheamm】

[Ingredients]
650g yellow tapioca 
200g brown sugar
400g water (enough water to cover)
6 pieces pandan leaves (tight into a knot）

【Coconut syrup】
250g coconut milk
1/4 tsp salt
1+1/2 tsp tapioca flour + 1 tbsp water (mixed)

【Method】
1.  Peel tapioca, cut into 8cm, set aside.
2.  Place tapioca, brown sugar, pandan leave and water in a pot, cook over medium heat until just boiled.  Continue cook over small heat cook until tapioca soft and turn translucent (It will take around 20 to 30 minutes).  Drain the tapioca before serving.
3.  To cook coconut syrup, mix all the ingredients in a pot, cook over small heat until it just boiled.  (if the sauce is too thin,  add additional of tapioca flour)
4.  Pour sauce over tapioca, serve warm or cold.

奥利奥巧克力布丁 【Oreo Chocolate Pudding】

之前用这食谱做了绿茶奶昔布丁和原味的奶香布丁， 像这样类似的布丁是家里最为畅销的甜品。大丫头接到”圣旨“负责教师节的甜品，于是俩母女“夹手夹脚”的在晚饭后完成了这项任务。选了巧克力口味是丫头的意思， 撒入奥利奥饼碎亦是丫头的好主意。发现哦，原来这丫头还蛮多鬼主意的， 配上这充满香气的饼碎， 不但让这甜品添分了， 也加色了！   

 做了丫头要所要的份量， 更为了家人也有得品尝， 我做了以下食谱三倍的份量， 蛮惊人哦！

【奥利奥巧克力布丁】 

[材料]

12克双燕牌的燕菜丝 /琼脂条（剪短）

1500毫升水

200克糖

1罐淡奶 （Evaporated milk）

125克巧克力（切碎）

15克可可粉

4片班兰叶（打结）

** 适量奥利奥饼碎

** 适量双色巧克力豆

[做法]

1.  巧可力碎隔水融化， 加入可可粉混合均匀至顺滑，备用。

2.  将燕菜丝，糖， 班兰叶和水放入锅里，煮至燕菜丝完全溶解，倒入淡奶奶煮至小滚即可。

3.  将淡奶混合物（步骤2）分成两份， 一份加入步骤1的巧克力酱，搅拌至混合，而另一份则保持原味。 

4.  倒入一份原味燕菜混合物， 倾斜着杯子至稍微凝固后， 再舀入一份巧克力味混合物至满， 放入冰箱里冷藏至少一小时至凝固。 

5.  待凝固后， 撒入一适量奥利奥饼碎和双色巧克力豆即可享用。

【Oreo Chocolate Pudding】 

[Ingredients]

12 g agar-agar strip (cut into small pieces)

1500 ml water

200 g castor sugar

1 can evaporated milk

125g chocolate (chopped)

15g cocoa powder

4 pandan leaves (tie)

** adequate amount of oreo crushed 

** adequate amount of chocolate chips

[Method]

1. Place the chopped chocolate in a bowl that can be placed over a small sacepan of simmering water.  Gently melt the chocolate over water simmering in a saucepan until melted and smooth.

2.  Combine agar-agar strip, sugar, pandan leaves and water into a pot and cook until agar-agar strip completely dissolved.  Then, add evaporated milk and bring it just to boil. 

3.  Divide mixture into two portions, mix in chocolate mixture (method 1) into one of the mixture, mix well and set pot aside to cool slightly.

4  Pour the chocolate mixture into the prepared cups and leave it to set slightly before pouring the evaporated milk mixture into it.  

5.  Let cool and keep chilled. Serve with oreo crushed and chocolate chips. 

让丫头带去校园的布丁杯子是塑胶杯带盖的， 路途遥远， 否则。。嘿嘿！

芒果糯米寿司【Coconut Sticky Rice and Mango Sushi】

这是之前做了泰式芒果椰奶糯米后， 留下了一小部分的糯米而做成的芒果寿司。如此以来， 就能以同样的食谱参与芒果月的活动， 一举两得啊！

【芒果糯米寿司】

材料：

100克糯米， 1粒熟芒果， 75克椰奶， 15克细糖， 1/4茶匙盐

*烤香黑芝麻

[做法]

1.  将糯米洗净以热水浸泡3小时或隔夜。沥干水份， 装入小煲里， 备用。

2.  锅里注入半满沸水煮至沸滚后，放入小煲以小火蒸至半小时， 离火。 

3.  这时， 将材料中的椰奶， 细糖以及盐煮至小滚， 倒入熟热的糯米饭里， 搅拌至椰奶完全被吸收即可。

4.   将芒果削皮再以刨刀刨成薄片， 取一张寿司竹帘， 铺上数片芒果薄片。（铺上一张保鲜膜在竹帘上， 然后再铺上数片芒果薄片）

5.  将适量的糯米饭排成长条， 排在芒果薄片的上端。  然后由上而下的卷起，将卷好的芒果寿司放置5分钟定型。

6.  最后， 以利刀切段， 撒上烤香黑芝麻即可享用。 

【Coconut Sticky Rice and Mango Sushi】

[Ingredients]

100g glutinous rice

1 ripe mango

75g coconut milk

15g castor sugar

a pinch of salt

* roasted black sesame seeds

[Method]

1.  Rinse the glutinous rice and soak in hot water for at least 3 hours or overnight. Drain it and place the glutinous rice in a small saucepan, set aside.

2.  Pour in half full of hot water into a steamer and bring it to boil.  Steam over medium heat for 30 minutes until it fully cooked.  

3.  While the rice is cooking , mix together 15og coconut, 30g castor sugar and water in a small saucepan over small heat until it just to boil.  

4.  Pour the coconut milk over the hot glutinous rice in the bowl, mix well until the coconut milk is absorbed fully. 

5.  You need to peel a mango and slice it thinly lengthwise by using a fruit parer.   Then on a sushi mat, lined with a piece of cling wrap.

6.  Arrange the mango, overlapping to form a long rectangle.  Scoop a right amount of sticky rice and arrange into strips onto the mango slices. Then, gently roll up like sushi style and make sure the rice is entirely encased by the mango slices. Let it set for 5 minutes and gently remove the cling wrap.

7.  Cut the roll crosswise by using a sharp knife and sprinkle with some roasted black sesame seeds. 

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen). 

泰式芒果椰汁糯米饭 【Mango and Coconut Milk Sticky Rice】

芒果糯米饭是泰国最经典的甜品， 相信有很多人去到泰国旅游时，绝对不会错失这道众所周知的泰式甜品。   这道甜品并不难做， 虽然在预备糯米饭时稍微耗时了些，但是也不难啦, 只要是好吃， 就算是更费时也值得吧!

几个月前，也曾做过这道甜品。 若没记错， 应该是做了红宝石后， 相隔了数日， 又动手做了这道芒果糯米饭吧！ 当时， 毫无拍摄之心， 就将它狼吞虎咽的吞入肚里。  

【泰式芒果椰汁糯米饭】

材料：

200克糯米

1粒熟芒果 

150克椰奶

30克细糖 （原谱放1杯=200克）

1/4茶匙盐

[椰奶浆]

150克椰奶

1大匙细糖

1/4茶匙盐

*烤香黑芝麻

[做法]

1.  将糯米洗净以热水浸泡3小时或隔夜。沥干水份， 装入小煲里， 备用。

2.  锅里注入半满沸水煮至沸滚后，放入小煲以小火蒸至半小时， 离火。 

3.  这时， 将材料中的椰奶， 细糖以及盐煮至小滚， 倒入熟热的糯米饭里， 搅拌至椰奶完全被吸收即可。

4.  取一小锅， 倒入所有椰奶浆的材料， 以小火煮至沸滚即可。 

5.  把糯米饭装入小碗里，反扣后淋上椰奶浆， 撒上烤香黑芝麻， 配上芒果即可享用。 

食谱取自 ricebowltales

【Mango and Coconut Milk Sticky Rice】

[Ingredients]

200g glutinous rice

1 ripe mango

*150g coconut milk

*30g castor sugar （original recipe add 200g)

*1/4 tsp salt

[Coconut milk cream]

150g coconut milk

1 tbsp castor sugar

1/4 tsp salt

* roasted black sesame

[Method]

1.  Rinse the glutinous rice and soak in hot water for at least 3 hours or overnight. Drain it and place the glutinous rice in a small saucepan, set aside.

2.  Pour in half full of hot water into a steamer and bring it to boil.  Steam over medium heat for 30 minutes until it fully cooked.  

3.  While the rice is cooking , mix together 15og coconut, 30g castor sugar and water in a small saucepan over small heat until it just to boil.  

4.  Pour the coconut milk over the hot glutinous rice in the bowl, mix well until the coconut milk is absorbed fully. 

5.  Pour all the ingredients of coconut cream in a small saucepan, cook over low heat for few minutes or just to boil.  

6.  Place the cooked sticky rice on a serving dish, arrange the mangoes and pour the coconut cream over the mangoes and rice. Sprinkle with roasted black sesame seeds and serve.

 Recipe adapted from ricebowltales

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).