Butterfly Pea Flower•blue Crystal Sago Coconut Milk Jelly
1.
5g gelatin soak in cold water in advance to soften
2.
100 grams of milk + coconut milk + more than 10 butterfly pea flowers boil the color, remove the butterfly pea flowers, add condensed milk and mix well.
3.
Cool down to about 50 degrees, add the soft gelatin, stir to melt, pour into molds and freeze and solidify in the refrigerator.
4.
Put the small sago + 10 butterfly pea flowers into the boiling water, keep stirring and cook for 20 minutes, turn off the heat and cover and simmer for 10 minutes, until all is transparent and use cold water for later use.
5.
Another 5 grams of gelatine soaked in cold water
6.
Heat the milk + sugar to about 50 degrees, add the soaked gelatin, stir to melt, add the sago after water and mix well.
7.
Pour on the frozen coconut milk jelly and continue to freeze in the refrigerator until it is set.
8.
Just take out the demoulding.
Tips:
1. Frozen twice in order to prevent the small sago from sinking on the surface, and it can be formed at once if it is troublesome.
2. The sweetness increases or decreases the amount of sugar according to your taste.
3. Put it in the refrigerator and take it as you eat.
