Honey Bean Coconut Milk Jelly

Name: Honey Bean Coconut Milk Jelly
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Coconut milk; 50g Light cream; 150g milk; 8g Isinglass powder; Some Honey bean; a little Coconut

by quenny

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I made this this time, I added my favorite honey beans in it, and the final result was like jelly, which was much firmer than the one made by Master Kong, and it tasted great, but I forgot to reduce the sugar because the honey beans were added. , So it feels a little sweeter in the end. . . But the little guy really likes it. . Finally, I thought, if you want to make the soft and waxy taste of Master Kong, you can consider putting half of the isinglass powder to try. . .

Ingredients

150g Coconut Milk
50g Light Cream
150g Milk
8g Isinglass Powder
Some Honey Bean
a little Coconut

Honey Bean Coconut Milk Jelly

1. Pour the isinglass powder into ice milk, stir well and soak for a while

2. Pour the coconut milk and whipped cream into a small pot, and heat to a boil on low heat

3. Pour the milk and stir slowly until the isinglass powder is completely dissolved, then turn off the heat

4. After the small pot is off the heat, pour the fine granulated sugar and continue to stir for a while, so that the sugar will dissolve under the effect of the residual heat.

5. Put an appropriate amount of honey red beans on the bottom of the container, pour the coconut milk into the container, let it cool a little and put it in the refrigerator

6. Take it out after it is completely set, sprinkle an appropriate amount of honey red beans and coconut paste on the surface for decoration; you can also remove the frozen coconut milk jelly from the mold and pour it out before eating