Ingredients
350 g fresh milk
120 g watery milk
1 T agar
4 T granulated sugar
2 T malt sugar
2 egg white
1 t granulated sugar
1 t lemonade
coconut powder as needed
chocolate powder as needed
Methods
1. Boil mixed fresh milk and watery milk, add mixed agar and granulated sugar, stir quickly (fig.1), and add malt sugar to cook until melt, switch off heat.
2. Well beat egg white (fig. 2), add granulated sugar and lemonade to beat until it get thicker (moist and bubbly).
3. Pour method 2 into method 1, use a spatula to stir well then pour into mold. Top with coconut powder (fig. 3), let cool and refrigerate. Cut into small pieces and sprinkle some chocolate powder. Serve.
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Cool Dessert Cake, Characteristics Snacks, Cool Dessert
Ingredients
1/2 C sago, sugar as needed, 400 g coconut milk, 4 T sugar, 1T Jilly-T
Methods
1 Boil 60% pot of water, add sago to cook for 10 minutes (fig. 1), switch off heat and smolder with lid for 5 minutes. Remove and drain, put into a container then add some sugar to stir well (fig. 2).
2 Boil coconut milk, add mixed sugar and Jilli-T quickly to stir well until melt. Remove from heat and add method 1 to mix well.
3 Pour method 2 into mold (fig. 3), let cool until set, refrigerate and serve.
Tips:
Cooked sago is trsparent, tastes elastic but flavorless, stirring with sugar or soaking in juice wiil make its taste better.
1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
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Cool Dessert Cool Dessert, Pudding
Ingredients:
(1) 100 g glutinous rice flour, 50 g water
(2) 1 ball ice cream, watermelon and Honeydew melon (scooped into balls) as needed, diced Chinese goosebeery as needed, honey beans as needed
(3) Dark brown Sugar Liquid: 70 g dark brown sugar, 40 g hot water, 1 T malt sugar. 1/4 t brandy
Methods:
1. Mix ingredients (1) well (fig.1), divide into ten and knead to make doughs, put into boiling water until cooked (fig.2), remove into cold water until cool (fig. 3), remove and drain.
2. Cook ingredients (3) (except brandy) until boiling, remove from heat, add brandy and let cool.
3. Arrange watermelon balls, honeydew melon balls, diced Chinese goosebeery, honey beans and rice balls in container, add ice cream. Top with dark brown sugar liquid, ready to serve.
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Cool Dessert Cool Dessert, Ice cream
Ingredients:
400g grape juice
4T granulated sugar
2T Jilly-T
200g red wine
Methods:
1. Cook grape juice until boiling (fig.1), add mixed granulated sugar and Jilly-T, cook until melt (fig.2), remove from heat.
2. Add wine to stir well (fig.3), pour into molds, let cool, refrigerate and serve.
Tips:
1. The fragrance of wine will evaporate if wine is cooked, but when it is mixed with hot liquid, fragrance and alcohol will be released.
2. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
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Cool Dessert Cool Dessert, Jelly
Ingredients
(1) 400 g fresh milk, black, dale as needed, granulated sugar and water as needed, cinnamon as needed
(2) 55 g granulated sugar, 35 g corn flour, vanilla extract and salt as needed
Methods
1 Steam black dates, sugar and water in a steamer until well cooked (fig.l), remove and let cool.
2 Heat fresh milk to 50-60°c.
3 Mix ingredients (2) well, add heated milk (fig.2), stir well quickly, heat and stir constantly (fig.3), switch off heat until boiling, pour into molds, let cool, refrigerate.
4 Arrange black dates onto milk jelly, sprinkle a few cinnamons and serve.
Tips
1. Black dates must be covered by water when steaming.
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Cool Dessert Cool Dessert, Jelly, Milk
