Pitaya Bobo Mango Milk Jelly

Name: Pitaya Bobo Mango Milk Jelly
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 15g White jelly; 25g Powdered sugar; 60g mango juice; Some milk; 100g Dragon fruit; Some Purified water sugar; 80g Cassava flour; Some Sugar

by Shangshizhiwen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Milk is always available at home. Dad drank it every day, and my mother and I occasionally drank it. Recently I cleaned the kitchen and found that there are still a lot of white jelly. I happened to get a trial of the normal milk. Let’s use it and white jelly to make a panna cotta~~

The panna cotta is a bit monotonous, and I made the dragon fruit bobo, and the finished product is really good-looking. The pale yellow mango panna cotta and the powdered pitaya bobo are laid on the pure white milky milky milk, and then decorated with emerald mint leaves and a few bright red rose petals. The beauty of the city~~

It's so tempting, come and make it with me~~

Ingredients

Pitaya Bobo Mango Milk Jelly

1. Pour icing sugar, white jelly, mango juice, and 190 grams of milk into the pot, stir well, and boil until boiling.

2. Pour into a container, skim the bubbles, and let cool. Store in the refrigerator for 2 hours.

3. Peel the dragon fruit and cut into small pieces, add some pure water, and sift the juice.

4. Use about 50 grams of beaten juice and add 30 grams of purified water to make a lighter juice.

5. Pour the juice into the pot, squeeze a few drops of lemon juice, add 10 grams of powdered sugar and about 2 tablespoons of tapioca powder, and mix thoroughly.

6. Turn on a low heat and stir while cooking until it thickens.

7. Add some tapioca flour and stir to form a dough.

8. Put it on a mat or chopping board sprinkled with some tapioca flour, knead well, cover the bowl, and leave for 20 minutes.

9. Knead again for a while, knead it into a smooth dough.

10. Cut into several pieces and rub into long strips. Cut into small pieces and sprinkle some tapioca flour to stick.

11. Boil the boil and boil until it floats up and then boil for about 1 minute. Remove the cold water.

12. Take out the custard cubes and put them in a bowl, put pitaya, a proper amount of milk and sugar, stir well and serve. If you like to drink cold, you can add more ice cubes. Bawang Supermarket|Guiyi milk hides a new way to eat, magnifies the deliciousness by 100 times

Tips:
1. The amount of pitaya in the recipe makes more juice. About 50 grams of juice is actually used, and the rest can be used for other purposes or directly drunk.
2. Knead the dough more, and then knead it for a while after it is finished, it will gradually become smoother.