Showy Jelly Cubes

Name: Showy Jelly Cubes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Mung bean starch; 240g Amaranth water; Some condensed milk; Some milk; Some honey

by Ah Da^.^

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The soup of purple amaranth always feels so beautiful, and I have liked this peculiar dish since I was young. Summer is the season when amaranth is mature. The vitamin C content of amaranth ranks first among green vegetables. It is rich in nutrients such as calcium, phosphorus, iron, and does not contain oxalic acid. The calcium and iron contained in it can be easily absorbed and utilized after entering the human body. It can also promote the growth and development of children.
Today, using the beautiful color of purple amaranth, I made such a dessert for the baby at home. The special color and sweet taste are loved by children! "

Ingredients

Showy Jelly Cubes

1. Steps for making amaranth juice: pick the roots of amaranth, wash and set aside

2. Put some water in the pot and heat it up, then pour the amaranth and cook it slightly.

3. Fill the basin with an appropriate amount of cold water, pick up the boiled amaranth, and put it in the cold water

4. If you keep rubbing it with your hands, a lot of red juice will come out. (This red water is for use)

5. Weigh 40g of mung bean starch and 240g of purple amaranth water

6. Scoop a tablespoon from 240g of amaranth juice to the starch bowl, use chopsticks to stir evenly to melt the starch

7. Then pour the starch water back into the remaining amaranth juice

8. Mix and stir well, pour all into the pot, turn on low heat

9. While heating it, draw circles and stir constantly

10. It becomes a thick paste, turn off the heat, pour it into the container, let it cool, and it will take shape

11. Take out the cold skin jelly, buckle upside down, and cut into small cubes

12. Take a small bowl, add appropriate amount of milk, condensed milk and honey and mix well

13. Finally, drizzle the adjusted milk juice and start eating

Tips:
1. Turn on a low heat, and be sure to stir while heating, otherwise it will stick to the pan.

2. If you don't need amaranth water, you can use juice to make it easier.

3. Fresh mung bean starch is used, which is semi-dried. The ratio of powder to water used is 1:6.