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Pandan Egg Drop Jelly 香兰蛋花冻

Wednesday, February 13, 2019 19:50

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Happy Valentine’s Day everyone! As the weather is getting hotter these two weeks, I made this cooling and refreshing dessert, pandan egg drop jelly into two small pretty moulds (these moulds are available at Ikea – or use one 7 inch round pan if you can’t get the small moulds). You don’t have to spend a long time in the hot kitchen preparing this pandan fragrant and pretty egg drop jelly as this is pretty quick and easy to prepare. This is certainly a perfect sweet treat for your loved ones or to serve at any occasions.

Pandan Egg Drop Jelly

This pandan fragrant and refreshing egg drop jelly is certainly a perfect sweet treat for your loved ones on Valentine’s day.

Servings2 small pans

Prep Time15 minutes

Cook Time10 minutes

Ingredients

Egg drop filling

600ml water
85g caster sugaror a little more for sweet tooth
7g agar agar powder
2-3pieces pandan leaves (screwpine leaves)knotted
a drop of rose pink coloring
1 beaten eggabout 60g with shell

Outer white layer

550ml water
85g caster sugaror a little for sweet tooth
7g agar agar powder
2-3pieces pandan leaves (screwpine leaves)knotted
50ml fresh milk

Instructions

Egg drop filling – Place the water, sugar and agar agar powder into a small pot together with pandan leaves. Using a hand whisk to stir well mixture at medium low heat to boil. Keep stirring until the sugar dissolved and discard pandan leaves.
Continue to stir mixture for another minute to boil again and add pink colouring. Then slowly stream in beaten egg into the boiling liquid and stirring with a hand whisk in one direction. Pour egg drop liquid into two (5 inch) moulds to 3/4 full and let it set in refrigerator for about an hour.
Pour egg drop liquid into two (5 inch) moulds to 3/4 full and let it set in refrigerator for about an hour.
Outer white layer – Place the ingredients (except milk) into a small pot together with pandan leaves. Using a hand whisk to stir well mixture at medium low heat to boil. Keep stirring until the sugar dissolved and discard pandan leaves, continue to stir for another minute. Off heat and pour in fresh milk, stir well liquid mixture.
Take out the set jelly from the fridge, and gently scratch the jelly with a sharp knife. This will make the jellies stick together.
Pour a layer of white liquid into the mould and gently place the egg drop jelly into it. Then pour in the remaining white liquid on top with a spoon. Place the moulds back to the refrigerator and chill for a few hours when it is ready to serve.

香兰蛋花冻

祝大家情人节快乐！今天跟大家分享香兰蛋花冻食谱 – 清爽香甜，除了做给心爱的人一个惊喜也很适合天气炎热食用。

材料：

蛋花馅

600毫升水
85克白糖
7克菜燕粉
2-3片香兰叶，打结
1滴粉红色素
1个鸡蛋，打撒，约60克

白色外层

550毫升水
85克白糖
7克菜燕粉
2-3片香兰叶，打结
50毫升牛奶

做法：

蛋花馅 – 将水，白糖，菜燕粉及香兰叶放入锅里，以中小火煮致滚。要不停的搅拌液体至糖融化，拿掉香兰叶继续搅拌一分钟，加入色素再拌匀。
让液体继续翻滚，倒入鸡蛋液，然后迅速的用打蛋器搅动几下即可。
将蛋花液体倒入2个 – 5寸或一个7寸圆烤盘内至3/4满。收进冰箱冷藏约1个小时至凝固。（**摸子在宜家买得到）
白色外层 – 将所有材料（除了牛奶）以中小火煮致滚，要不停的搅拌至糖融化，拿掉香兰叶继续搅拌一分钟约1分钟，熄火。倒入牛奶，再搅拌液体至均匀即可。
把凝固好的蛋花冻从摸子取出，用刀子在上下面轻刮几下，这样蛋花馅和白色外层才会互相粘在起。
然后倒入一层白色液体到摸子内，慢慢的放入蛋花冻，再把剩余的白色液体倒满在蛋花冻上就可以收进冰箱致凝固即可享用。

The post Pandan Egg Drop Jelly 香兰蛋花冻 appeared first on Anncoo Journal.

Source: https://www.anncoojournal.com/recipe/pandan-egg-drop-jelly/

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