Coconut Milk Jelly

Name: Coconut Milk Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 cup Pea starch; 5 cups Shimizu; 1 cup Coconut milk; 1 Shallots; 1 Cucumber; 1 piece chili; a little parsley; a little Soy sauce; Some Balsamic vinegar; a little Fresh shellfish; Some salt; a little Fresh Cranberry Fruit

by Pomegranate tree 2008

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Making coconut milk jelly is not difficult at all. It doesn’t even need to be weighed. Just a cup is enough. The ingredients needed are also very simple. There are a few points to pay attention to during the production process. It is not that all the ingredients are mixed together. There is a sequence. Whenever you add something, you should also pay attention to the mastery of the heat.

Coconut Milk Jelly

1. Let’s prepare the ingredients needed to make jelly.

2. Add 1 cup of pea starch to 1 cup of coconut milk and stir evenly, fine and no particles,

3. Pour 5 cups of clear water into the pot and boil until it is slightly boiling, that is, bubbling but not completely boiling.

4. Pour the mixed coconut milk jelly paste slowly into the pot, stirring while pouring,

5. Bring to a boil over low heat and turn off the heat,

6. Choose a suitable container to hold the boiled coconut milk jelly, or it should be non-sticky, so that it will be easier to release after solidification, let it cool for 15 minutes, and then send it to the refrigerator to freeze and shape it.

7. I refrigerated this one night and it has completely solidified.

8. Take one out and cut into long strips and place them on a plate,

9. Shred cucumber, shred pepper, shred green onion, mince coriander, mince garlic, put it in a bowl, add sauce to adjust the taste,

10. Put the ingredients on the coconut milk ice powder, pour the sauce, and finally put the fresh cranberry fruit on the table.

Tips:
1. The ingredients do not need to be weighed, just use the same cup to measure it.
2. When cooking, be sure to stir constantly to prevent the paste from sticking to the bottom of the pot. After being delicate and smooth, let it cool down, and then refrigerate to finalize the shape. The specific time depends on the situation.
3. The sauce can be adjusted according to your own taste.