Palm Sugar Kanten Jelly
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Palm Sugar Kanten Jelly 椰花糖燕菜
Details 详细介绍
Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It can be dense and sticky. It is famous in Southeast Asian region. Kanten is a gelatinous substance made from seaweed. Rich in dietary fibres, zero in calories and gluten free make it a healthy ingredient.
椰花糖 (Palm sugar) 或简称椰糖，是由椰子花汁液萃取出来的糖份。它在一些盛产椰子树的地区 (例如东南亚) 被作为传统甜味剂使用，其味道香浓无比。燕菜精是从海藻类所提炼，有植物性吉利丁之称。不需要冰箱也能凝固，口感比较扎实硬脆。
Yields: 10 Servings 分量：十人份
Difficulty: Medium 难度：中等
Prep Time: 10minutes 备料时间：十分钟
Cook Time: 40minutes 烹调时间：四十分钟
Total Time: 50minutes 共计时间：五十分钟
Ingredients 食材用料
450g palm sugar 椰花糖
350g cooked sago 煮熟的西米
250g basil seed in syrup 糖浸的罗勒种子
200ml evaporated milk 淡奶
2500ml water 水
25g (agar-agar)jelly powder 燕菜精
6pcs pandan leaves 班兰叶
Instructions 步骤
Add palm sugar and pandan leaves to 2500ml water.
在锅中加入椰花糖、班兰叶和2500毫升的水。
Bring the water to broil.
将水煮沸。
Cover with lit. Turn down the fire and simmer for 15 minutes.
加盖后转小火煮十五分钟。
Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
期间，将混合好的煮熟西米和糖浸罗勒种子(筛过的)扎实地铺在模具的底层。
Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
取出班兰叶后转中火。慢慢拌入燕菜精，同时以木铲搅拌。
Pour in evaporated milk.
倒入淡奶。
Keep stirring until it broils.
搅拌至水再次沸腾。
Turn off fire. In circular motion, gently fill the moulds using a ladle.
关火。将液体一勺一勺平均地倒入磨具中。
Let it cools down totally.
待冷却后切块。
Recipe Notes 食谱笔记
Cooking dried sago 煮西米粒
Bring 2000ml water in a large pot to broil. Turn fire to medium low. Pour in 100g dried sago. Stir with wooden spatula. Cook until semi-transparent or no white spot in centre (takes about 40 minutes). Sieve out and run through cold water. 100g dried sago make 350g cooked sago.
将2000毫升的水在一个大锅里煮滚。转至中小火。倒入100克西米粒。用木铲搅拌，煮至半透明状态-白点消失(大约四十分钟)。捞出后过冷水。100克西米粒煮熟后重350克。
Basil seed in syrup 糖浸罗勒种子
Buy ready made or dip 30g dried seed in syrup water (1sugar:6water) for 5 minutes. 30g dried seed weight 250g after soaked.
买现成包装的。若不，将30克罗勒种子浸泡在糖水中约5分钟。(糖:水比例为1:6) 30克种子浸泡后的重量为250克。
I re-use water after cooking sago and water that cold down sago for cooking.
煮西米或冷却西米的水可再使用。
Excerpt 简介
Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It is famous in Southeast Asian region.
椰花糖燕菜是东南亚地区的传统清凉甜点。其口感比较扎实硬脆，不需要冰箱也能凝固。
Recipe Categories 食谱分类
desserts 甜点
Recipe Cuisines 食谱料理
Southeast Asian 东南亚
Recipe Cooking Methods 食谱烹饪法
Boiling 煮
Tags 标签
palm sugar, sago, basil seed, evaporated milk, water, agar jelly, pandan, 椰花糖, 西米, 罗勒种子, 淡奶, 水, 燕菜, 班兰叶
https://paypal.me/ONGWIENKAIpenang
Palm Sugar Kanten Jelly 椰花糖燕菜
Details 详细介绍
Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It can be dense and sticky. It is famous in Southeast Asian region. Kanten is a gelatinous substance made from seaweed. Rich in dietary fibres, zero in calories and gluten free make it a healthy ingredient.
椰花糖 (Palm sugar) 或简称椰糖，是由椰子花汁液萃取出来的糖份。它在一些盛产椰子树的地区 (例如东南亚) 被作为传统甜味剂使用，其味道香浓无比。燕菜精是从海藻类所提炼，有植物性吉利丁之称。不需要冰箱也能凝固，口感比较扎实硬脆。
Yields: 10 Servings 分量：十人份
Difficulty: Medium 难度：中等
Prep Time: 10minutes 备料时间：十分钟
Cook Time: 40minutes 烹调时间：四十分钟
Total Time: 50minutes 共计时间：五十分钟
Ingredients 食材用料
450g palm sugar 椰花糖
350g cooked sago 煮熟的西米
250g basil seed in syrup 糖浸的罗勒种子
200ml evaporated milk 淡奶
2500ml water 水
25g (agar-agar)jelly powder 燕菜精
6pcs pandan leaves 班兰叶
Instructions 步骤
Add palm sugar and pandan leaves to 2500ml water.
在锅中加入椰花糖、班兰叶和2500毫升的水。
Bring the water to broil.
将水煮沸。
Cover with lit. Turn down the fire and simmer for 15 minutes.
加盖后转小火煮十五分钟。
Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
期间，将混合好的煮熟西米和糖浸罗勒种子(筛过的)扎实地铺在模具的底层。
Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
取出班兰叶后转中火。慢慢拌入燕菜精，同时以木铲搅拌。
Pour in evaporated milk.
倒入淡奶。
Keep stirring until it broils.
搅拌至水再次沸腾。
Turn off fire. In circular motion, gently fill the moulds using a ladle.
关火。将液体一勺一勺平均地倒入磨具中。
Let it cools down totally.
待冷却后切块。
Recipe Notes 食谱笔记
Cooking dried sago 煮西米粒
Bring 2000ml water in a large pot to broil. Turn fire to medium low. Pour in 100g dried sago. Stir with wooden spatula. Cook until semi-transparent or no white spot in centre (takes about 40 minutes). Sieve out and run through cold water. 100g dried sago make 350g cooked sago.
将2000毫升的水在一个大锅里煮滚。转至中小火。倒入100克西米粒。用木铲搅拌，煮至半透明状态-白点消失(大约四十分钟)。捞出后过冷水。100克西米粒煮熟后重350克。
Basil seed in syrup 糖浸罗勒种子
Buy ready made or dip 30g dried seed in syrup water (1sugar:6water) for 5 minutes. 30g dried seed weight 250g after soaked.
买现成包装的。若不，将30克罗勒种子浸泡在糖水中约5分钟。(糖:水比例为1:6) 30克种子浸泡后的重量为250克。
I re-use water after cooking sago and water that cold down sago for cooking.
煮西米或冷却西米的水可再使用。
Excerpt 简介
Familiar with Palm sugar Kanten Jelly? Palm sugar is made from the sap of flower buds from the coconut palm. It is famous in Southeast Asian region.
椰花糖燕菜是东南亚地区的传统清凉甜点。其口感比较扎实硬脆，不需要冰箱也能凝固。
Recipe Categories 食谱分类
desserts 甜点
Recipe Cuisines 食谱料理
Southeast Asian 东南亚
Recipe Cooking Methods 食谱烹饪法
Boiling 煮
Tags 标签
palm sugar, sago, basil seed, evaporated milk, water, agar jelly, pandan, 椰花糖, 西米, 罗勒种子, 淡奶, 水, 燕菜, 班兰叶