The Taste of Early Summer: Coconut Milk Jelly & Red Bean Jelly
1.
Prepare the raw materials, gelatin powder is fish gelatin powder, you can also use gelatin flakes instead.
The weight can be increased or decreased appropriately, there is no absolute.
The supermarket doesn't sell it, and decisively moves on to a universal treasure.
2.
Pour the milk, evaporated milk, and coconut milk into the pot successively, heat to a simmer, heat to a boil, add white sugar, and stir evenly.
3.
Add the isinglass powder, the isinglass is more difficult to dissolve, stir it patiently, and turn off the heat after stirring. Sieve with a strainer and pass twice, so that the coconut milk jelly will have a smooth texture!
4.
Prepare the mold, sprinkle with red beans, and put a layer of plastic wrap on the larger container to make it easy to take it out after it has solidified.
5.
The sieved liquid is poured into the container respectively. Don't be too high, just about two centimeters high. Put the lid on and put it in the refrigerator.
6.
It can be taken out after refrigerating for about a few hours, cut into small squares, and elastic.
7.
Put minced coconut in the bowl, take one of the chopsticks and roll it, the coconut milk jelly is finished!
8.
Use a toothpick to carefully poke around the mold, turn it over, and pour it out. The red bean jelly is also out! Various shapes look more interesting. Hello~
9.
The pudding from the past cake shop, the cup is clean and ready for use, with a layer of red beans on the bottom, and sprinkle some red beans on the surface after refrigerating, done!
10.
You're done, let's take a family portrait. Take it to the company and share the beautiful afternoon tea with colleagues~
Tips:
Foodie comments: The red bean jelly tastes more interesting.
