Crystal Osmanthus Cake with Coconut Milk

Crystal Osmanthus Cake with Coconut Milk

After the Mid-Autumn Festival, the breath of autumn became stronger day by day. When the season comes, many people will experience sub-healthy conditions such as dry throat, cough, dry skin, and loss of appetite. Everyone knows that in the face of this "sickness but not disease" state, taking medicine to treat the symptoms but not the root cause should start with nourishing and maintenance from the inside out.

The "Coconut Crystal Osmanthus Cake" I will introduce to you today is especially suitable for autumn. It uses sweet-scented osmanthus, coconut milk, milk and gelatin as its main raw materials.
A. As a natural medicinal material, the fragrant sweet-scented osmanthus can relieve phlegm, relieve asthma, invigorate the stomach, promote fluids, soothe the nerves and regulate qi, and nourish the skin. Coconut milk and milk also have moisturizing and nourishing effects. When paired together, it is not only more fragrant and smooth, but also has a better nourishing effect.

B. Gelatin is also called gelatin or isinglass, and is called "civilian collagen". It is extracted from animal bones (bovine bones or fish bones). The main ingredient is protein, which is translucent yellowish brown. It is often used to make mousse cakes, jelly, etc., mainly for coagulation.

We usually think of foods rich in collagen that can moisturize and nourish the skin, such as hoof, pig's feet, chicken feet, etc. The collagen in it has not been hydrolyzed and has a very large molecular structure, which is difficult for the human body to absorb. Eating more of these foods will not only not beautify your face, but will also increase your weight.

And this "coconut milk crystal osmanthus cake" is refreshing and oil-free, and the cost of ingredients is not high. It is much more cost-effective than the "collagen oral liquid" with hundreds of pieces. The effect is just as good, but it is more delicious. Let's take a look at how to do it next.







by Looking for Peach Blossom Island

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How to make it (Crystal Osmanthus Cake with Coconut Milk)

1. Prepare various materials.
Crystal Osmanthus Cake with Coconut Milk recipe
2. Weigh out an appropriate amount of white sugar. The sweetness made by this amount of sugar is moderate, and those who are addicted to sweets can increase the amount appropriately. The double-carbon white granulated sugar from Ganjuyuan I use has uniform granules and no impurities. The finished product is also crystal clear without sieving.
Crystal Osmanthus Cake with Coconut Milk recipe
3. Soak the two gelatine tablets in cold water to soften (soften) and remove them, and drain the water.
Crystal Osmanthus Cake with Coconut Milk recipe
4. Pour the coconut milk, milk and white sugar into a small pot, stir until the sugar is completely melted, add a portion of gelatine flakes, heat to 50-60 degrees on low heat, wait until the gelatine is completely dissolved, set aside. Then the white solution is ready.
Crystal Osmanthus Cake with Coconut Milk recipe
5. Pour the sugar osmanthus and water into another small pot, add another piece of gelatine, heat it on low heat until the gelatine is completely dissolved, and then set aside. So the sugar osmanthus solution is also ready.
Crystal Osmanthus Cake with Coconut Milk recipe
6. Next into the mold: Pour 1 spoon of sugar osmanthus solution into a square glass box, put it in the refrigerator for 20 minutes until it solidifies.
Crystal Osmanthus Cake with Coconut Milk recipe
7. Pour 2 spoons of coconut milk solution on the solidified surface, put it in the refrigerator until solidified, and then pour 2 spoons of sugar osmanthus solution repeatedly.
Crystal Osmanthus Cake with Coconut Milk recipe
8. This is repeated until the entire glass box is filled. Wipe the surface of the box lightly with a hot towel, and cut into pieces after releasing the mold.
Crystal Osmanthus Cake with Coconut Milk recipe

1. When heating the two solutions on a small fire, be sure to keep the temperature within 50-60 degrees. If it exceeds 80 degrees, it will affect the gelatine solidification.
2. Horseshoe powder and agar also have a coagulation effect similar to gelatin, but contrary to gelatine, which can not be heated at high temperature, horseshoe powder and agar need to be cooked at high temperatures to solidify, and the finished product is relatively turbid, not as clear as gelatin.
3. The amount of liquid in each layer can be adjusted according to the size of the box. It is more convenient to measure with a large spoon. Be sure to pour the solution of the next layer after one layer has solidified to avoid mixing.
4. If you don't like the sweet-scented osmanthus petals in the finished product, you can sieve it before pouring it into the glass box.


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