Light and refreshing coconut jelly infused with the scent of osmanthus blossom is a perfect dessert on a hot, scorching day.
Ingredients:
材料
2 coconut (640g coconut water) 椰子
125g Konnyaku Premix Jelly Powder 蒟蒻果冻粉
1 teaspoon osmanthus blossom 桂花
If you share this recipe/blog content, please include the link to this blog rather than copy/copy/paste/use it on your blog. No part of the content of this blog may be reproduced without prior written permission. All rights reserved. thank you.
Method: 步骤
1. Slightly heat coconut water, gradually stir in jelly powder.
将椰子水加入锅里加热，慢慢加入果冻粉，不断搅拌。
2. Keep stirring. Bring to a boil and add osmanthus flower. Turn off the heat and stir constantly until the jelly powder has completely dissolved.
继续搅拌，加热至煮滚／烧开后加入桂花。熄火，继续搅拌至果冻粉完全溶解。
3. Put the coconut flesh in the jelly container and pour in the jelly mixture (optional: pour through a sieve to filter out the osmanthus blossoms). Let cool, cover and refrigerate for 4 hours. Serve chilled.
和椰子肉一起加入模里待凉后盖好放进冰箱。四小时后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki’s Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood for more recipe updates. Don’t forget to “FAVORITE” the pages. if you want to see my post in the newsfeed.