Pandan (screw-pine) Coconut Jelly 班兰椰燕菜糕
The jelly turns out beautifully
Smells and tastes great too!
Recipe Source : Flavours magazine
1 ) Ingredients For Coconut Cream Layer
90 ml water
180 ml of thick coconut milk or santan
1 tsp jelly (agar-agar) powder
1/4 tsp salt
Instructions For Coconut Cream Layer
Bring water, jelly (agar-agar) powder and salt to the boil. Once the agar-agar dissolves, add in the coconut milk. As soon as tiny bubbles begin to appear, remove from heat and pour into a mould. Leave to cool and set.
2 ) Ingredients For Pandan (screw-pine) Layer
1 1/2 tsp agar-agar powder
50 g sugar
300 ml water
4 pandan leaves, sliced
Instructions For The Pandan (screw-pine) Layer
Blend pandan leaves and water. Sieve to extract 300 ml pandan juice. Boil the pandan juice with the agar-agar powder and sugar. Remove and pour the pandan juice mixture over the coconut cream layer. Leave to cool and set.
3 ) Ingredients For Coconut Water Layer
2 tsp agar-agar powder
530 ml coconut water ( from 1 large coconut )
coconut flesh, cut into fine strips ( from 1 large coconut )
Instructions For The Coconut Water Layer
Note: Any food containing coconut milk must be kept in the refrigerator or they turn bad easily.
3 Researches SHOW Why Coconut Oil Kills Waist Fat.ReplyDelete
The meaning of this is that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 studies from large medical magazines are sure to turn the conventional nutrition world around!