Fruity Agar Agar Jelly

Fruity Agar Agar Jelly

Ingredients:

     800ml Water
     50ml Fresh milk
     1pkt Agar agar powder
     145g Sugar
     2 Pandan leaves
     few drop of rose pink colouring
     1 small heart shape pan

     Method:

• In a pot, add water, sugar, agar agar powder and pandan leaves together. Stir mixture till boil at medium heat. Turn off heat and stir for another1 minutes, discard pandan leaves.
• Pour one portion of the agar agar liquid (about  350ml) to another small bowl, add 2 drops of rose pink colouring into it and stir well. Add 50ml fresh milk to the remaining plain agar agar liquid, stir well.
• Pour 100ml white liquid into the heart shape pan. Place pan in freezer for about 1-2 minis for the liquid to set. Take out pan, use a small sharp knife and roughly scratch lines on the set jelly. This method is to make the jelly sticks together. Then pour 100ml rose pink liquid on top and place the pan back to the freezer for another 1-2 minutes. Repeat the same steps, white and rose pink liquid alternating until all liquid being used up.
• Lastly chill the agar agar jelly in the fridge for at least 2 hours. Remove jelly on to a serving plate and top with fresh fruits.

• 将水，糖，菜燕粉和香兰叶一起加入锅中，用中火把材料不停的搅致滚。熄火，继续再搅动多1分钟。拿掉香兰叶。
• 将煮好的菜燕水分到两个碗中，一份约350毫升加入2滴粉红色素搅匀。剩余的菜燕水与鲜奶水混合在一起，搅匀。
• 先将100毫升的白色菜燕水倒入模盘中，放进冰格子（结冰处）约1-2分钟致菜燕水刚刚凝固。然后拿出模盘，用一把小刀轻轻的在凝固的白色菜燕上刮几刀，（这样可使凝固的菜燕不容易脱离）。接着倒入100毫升的粉红菜燕水，再放入冰格子约1-2分钟。重复先前步骤致白和粉红菜燕水用完为此。
• 收入冰箱约2个小时后，菜燕果冻前表面上放些新鲜水果即可享用。

     **把还没用完的菜燕水隔热水以免容易凝固。

I’m linking this post to the Little Thumbs Up event, theme for this month, May is ‘Milk’, organised by
Zoe of  Bake for Happy Kids and  Doreen of  My Little Favourite DIY
and hosted by  Tze of  Awayofmind Bakery House