One Bite of Poplar Twig Nectar Jelly
1.
Cook the sago first. Add more water to the rice cooker, add the sago after boiling, cover and boil again, stirring to avoid sticking.
2.
After the sago is boiled, use the heat preservation function of the rice cooker. Cover and simmer for a few hours until the sago is transparent and has no white core. My water has been reduced and the water has become turbid. You can pour out the water in the pot and add boiled water to keep it warm and simmering.
3.
Handling fruits. Peel the mango, slice the pulp, cut off the irregular parts on the sides, and place it in a bowl; cut the mango flesh in the middle into small cubes and place it in another bowl. My spherical ice cube mold is relatively small, so the cut is relatively small. Take a piece of grapefruit and peel it off, leaving only the flesh.
4.
Put the leftovers of the mango flesh into a blender, add half a can of coconut milk (or half a box of milk), and then add an appropriate amount of honey according to your personal taste, and beat the fruit puree.
5.
Add 5 times the milk (or coconut milk) to the gelatin powder, stir well and let stand for about 5 minutes. The gelatin powder swells into a block after absorbing water.
6.
Stir the remaining milk, coconut milk and fruit puree together and heat it on a low fire (heating in water is better), and heat it to about 40~60℃, not more than 60℃.
7.
The gelatin that swells into a block after absorbing water is poured into the milk mixture. Stir until the gelatin is melted, and the jelly is ready.
8.
All the preparations are done: the cooked sago, the peeled grapefruit pulp, the mango pulp cut into small pieces, and the jelly liquid.
9.
Put the sago, diced mango, and grapefruit pulp into spherical ice trays (or other jelly molds).
10.
Carefully pour the jelly liquid. I poured it too quickly and flushed the pulp out of the ball, so I had to take the spoon and stuff it back one by one. Note: The liquid must be poured into the half of the ice tray, and the liquid can fill the upper half of the ball after closing the lid.
11.
Put the lid on and press it down. If the liquid overflows from the small hole at the top, it means that the upper half of the ball has been filled. Refrigerate for more than 4 hours.
12.
I filled two small cups with the remaining ingredients and frozen them too.
13.
When demolding, you can cover the surface of the mold with a hot towel to let the jelly melt slightly, and then you can take it out. Be careful not to cover it for too long to melt the whole jelly.
14.
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Tips:
1 Mine is the coconut milk version. If you use coconut milk, the aroma of coconut will be stronger. The amount of coconut milk is about 100 grams.
2 I didn't buy small sago. I used big sago. Although my mother-in-law said that my sago was made very well, the taste was really not as good as small sago.
3 If you don’t want to make it into a jelly, don’t put the gelatine, and the milk mixture does not need to be heated. Put the sago, mango pulp, and grapefruit meat together in a small bowl, and pour the milk mixture, which is poplar nectar.
