♡火龙果燕菜 Dragon Fruit Jelly♡

来来来，炎热天气来吃 冷冷的*火龙果燕菜* 
消消署吧！

材料：
火龙果 1个，取果肉切小丁备用
美人鱼AAA燕菜粉 1包（25克）

水 2500毫升
冰糖（自己喜欢的甜度自行拿捏 ）

做法：
1.将水和燕菜粉混合均匀后倒入锅内煮滚。加入适量的冰糖再煮5分钟或至冰糖溶化。
2.将火龙果丁放入模型内，然后再将煮好的果冻液倒入模型里。
3.待凉后，存入冰箱至少2小时或直到冷即可享用。

Ingredients：
1 dragon fruit, dice into small
1 packet (25g) of  Pearl Mermaid brand AAA Jelly powder
2500 ml water
Rock sugar to taste

1. Mix the jelly powder with water. Pour in a pot & bring it to boil. Once boiling, add in rock sugar boil for another 5 minutes or until the rock sugar dissolve.   
2. In a mould, put in dice dragon fruit, following pour in the jelly mixture into the mould.
3. Chill in the fridge once the jelly is cool for at least 2 hours or until the jelly cold.

♡仙草豆浆 Soya bean with Grass Jelly ♡

人家喝珍珠奶茶，
我家喝天王级饮料~麦克杰逊-Black & White*仙草豆浆*

仙草豆浆做法：
1.将切丁仙草放入玻璃瓶子里，再倒入自制冷豆浆即可享用。

豆浆材料:
黄豆400克,洗净后浸泡隔夜

水2升
冰糖适量
斑斓叶4-5片洗净打结,备用


做法:
1.将已浸泡过夜的黄豆沥干,分两至三次倒入搅拌器中,加入水搅拌。
2.将已打好的黄豆倒进咖啡袋里,隔出豆奶。
3.把隔好的豆奶倒入锅以中，加入斑斓叶以中火煮开至冒泡，再转至小火。加入和冰糖(个人觉得以冰糖代替白糖更加清甜)煮至滚,期间要不停轻轻的搅拌。
4.把斑斓叶捞起，待凉后即可存入冰箱待冷。

仙草材料:
龟苓膏仙草粉1包(110克)
水1000毫升

做法:
1.先把250毫升的水与龟苓膏仙草粉拌匀。
2.再把其余的750毫升水倒入锅中大火滚开,拌入做法1,小火煮至浓稠和幼滑    ,即可离火。过程中以手拌打蛋器不断搅拌一面烧焦。
3.倒入模中,待冷却后,存入冰箱一小时，取出切丁。


Ingredients of Soya Milk :
400g washed & soak overnight
2-litre water
Rock sugar to taste
4~5 pieces pandan leaves, washed tight knot

Method:
1. Rinse soaked soya bean. Blend the soya with water.
    (Separate to three times to blend)
2. Sieve the soya milk with a coffee filter.
3. Pour the soya milk into a pot, add in pandan leaves & boil under medium heat or bubble up. Add in rock sugar and keep stirring under low heat. Following add in pandan leaves and rock sugar and bring it to boil. Do remember keep stirring when it is boiling.
4. Bring out the pandan leaves and let the soya milk cool down. Chill in the fridge for at last an hour.


Ingredients of Grass Jelly：
1 packet of Guiling grass powder(110g)
1000ml water

Method:
1. Mix the Guiling grass jelly powder with 250ml water.
2. Pour the remaining water (750ml) into a pot, bring it to boil, add in step(1), keep stirring the mixture until smooth and thicken under low heat.
3. Pour the mixture into a container, bring it to cool down. After cool down, chill it  in the refrigerator for at least one hour before dice it.

♡芒果优格冰激凌 Mango Yoghurt Ice Cream♡

昨天在巴刹买了几个又大又甜的黑金芒果，
刚好冰箱还有剩植物性鲜奶油，
就想起前几天Ann Low 分享过的食谱，
*芒果优格冰激凌*就这样简单搞定了！

食谱参考于Ann Low ~Mango Yoghurt Ice Cream

材料：
新鲜芒果肉 300克
细砂糖 100克 (我减至80克)
芒果味优格 1罐（140克）
植物性鲜奶油 220克

做法：
1.将芒果肉细砂糖打成泥，备用。
2.用电动打蛋器，将植物性鲜奶油打发成硬性状，再将芒果泥倒入混合均匀。
3.倒入有盖的塑料盒子，存入冰箱冷冻隔夜才可享用。

Ingredients：
300g fresh mangoes
100g castor sugar (I reduce to 80g)
1 small bottle of mango yoghurt（140g）
220g non dairy whipping cream

Method：
1.Blend the mangoes, sugar & yoghurt until smooth, set aside.
2.Whisk non dairy whipping cream unti peak stiff form. Combine well with the mango puree.
3.Pour the mixture into covered plactic container. Freeze in the fridge over night until firm before served.

Recipe Adapted from Ann Low ~Mango Yoghurt Ice Cream

♡腐竹白果薏米 Soy Bean Skin & Barley Dessert with Ginkgo♡

凉凉的下午，来碗
*腐竹白果薏米*
这次采用冷冻鲜豆包，
再以冰糖代替白糖，
甜而不腻，家人的最爱~

材料：
冷冻豆包 1包(300克)，解冻

白果 200克
薏米 50克，洗净沥干水
斑斓叶 3~4片，洗净后打结
水 1500 毫升
冰糖 适量

做法：
1.将白果拨壳后，用滚水烫一下，去皮再用小刀切半，挑出芯洗净备用。
2.煮开一小锅水约250~300毫升的水， 把已经处理好的白果放入煮至软约15分钟，再加入适量的冰糖拌均匀，待冰糖溶解后即可熄火，让白果浸在冰糖水里一个夜晚。
3.隔天，煮开1500毫升的水，加入斑斓叶和薏米让它煮开，再转中小火煮至薏米开花软绵(约半小时)。
4.将斑斓叶取出，加入已腌制好的白果，再加入腐竹，滚至腐竹开始断开一小片，即可加入适量的冰糖搅拌均匀至溶化即可熄火。

Ingredients：
1 packet (300g) of  fresh soy bean skin in frozen, thawed
200g  ginkgo nuts
50g barley grains, washed and drained
3~4 pandan leaves, washed and tie in a knot
1500ml water
rock sugar to taste

Method：
1.Break ginkgo nut shells with a small hammer, removed the hard cover, blanched the ginkgo with hot water and skinned, cut into half, removed the stem (bitter part), rinse with water and set aside.
2.Boiled 250~300 ml water, pour in the cleaned ginkgo, bring it to cook for about 15 minutes or until it become soft. Add in rock sugar to taste, stir well and off the heat. Let it soak in the rock sugar syrup and keep in the fridge for a night.
3.In the next day, boil 1500ml water, add in pandan leaves and barley grains bring it to boil in high heat. When it is boiling, turn into low medium heat and let it boil until the barley soft for about half an hour.
4.Ladle out the pandan leaves, add in soaked ginkgo and fresh soy bean skin, let it simmer until the soy bean skin broken into small pieces.Lastly, add in rock sugar to taste before off the heat.

♡蓝莓优格冰棒 Blueberry Yogurt Popsicles♡

大热天气，来支自制*蓝莓优格冰棒*来凉快一下，
喜欢蓝莓的颜色，大爱蓝莓优格的味道，
不浓不腻，好凉快！
大人小孩都爱吃！~

材料:
(a)蓝莓 1盒 (125克)

   












    水 75毫升
    糖粉 1  1/2大匙 (我选择用糖粉，因为较容易搅拌融化）
    柠檬汁 1大茶匙

(b)蓝莓优格 1罐 (140克）

   















    水 30毫升
    糖粉 1/2茶匙
    柠檬汁 1茶匙

用具：
冰棒容器

做法：
1.将材料(a)放入电动搅拌器搅拌成泥至顺滑。
2.将材料(b)倒入碗中混合均匀。
3.将蓝莓泥舀入冰棒容器里，然后将它存入冰箱冷冻格至蓝莓泥完全凝固(至少30分钟)。
4.30分钟凝固后，将它取出，舀入蓝莓优格，该上冰棒容器盖子，再送回冷冻格冷藏至凝固为止(几个小时或隔天）即可享用。

*初体验，我只做食谱的一半份量，
  详细食谱请参考Ann Low老师 Anncoo Journal, 感谢分享。

Ingredients:
(a)1 box of blueberries
    75ml water
    1 1/2 teaspoon icing sugar
    1 teaspoon Lemon juice

(b)1 cup (140g) blueberry yogurt
     30ml water
     1/2 teaspoon icing sugar
     1 tablespoon lemon juice

Tools：
Popsicles mould


Method：
1.Blend all the ingredients (a) with blender until smooth.
2.In a bowl, combine all the ingredients (b).
3.Spoon in a layer of blended blueberries into the popsicle mould. Freeze for about 30 minutes before adding the layer.
4.Ather 30 minutes when the first layer freeze, take out from the fridge and pour in second layer with blueberries yogurt mixed. Covered the popsicle moulds with the lids which are together with the popsicle sticks. Freeze the popsicles again for few hours or overnight before serving.

♡奥利欧雪糕 Oreo Ice Cream♡

家里没有雪糕机也一样可以做出美味可口的
*奥利欧雪糕*
自己一手‘煲办’，不太甜也不腻。
大热天气，正是消暑的甜品~

材料：
(a)淡奶 1罐
    炼奶 4大匙
    鸡蛋 1个
    蛋糕稳定剂 1大匙
    香草精 1茶匙
(b)奥利欧饼干 20片，压碎
    巧克力粒 1小饭碗

做法:
1.将材料(a)用电动打蛋器，搅拌均匀至浓稠顺滑（约10分钟左右）

2.加入奥利欧饼碎，拌匀。然后撒上巧克力粒。

3.存入冰箱至隔天就可以享用了。

*可以加入些葡萄干或，水果搭配一起享用。
食谱参考于~Cammy Almong Chocs

Ingredients：
(a)1 can Evaporated milk
    4 tablespoon condensed milk
    1 egg
    1 tablespoon ovalette
    1 teaspoon vanilla essence
(b)20 pieces Oreo biscuits，crushed
    1 small bowl chocolate chips

Method:
1.Mix all the ingredients (a) with mixer until fluffy and smooth for about 10 minutes.
2.Add in crushed Oreo, combine well. Sprinkle chocolate chips on the top.
3.Chill the mixture in the freezer for a night. Best served with some raisins or fruits.
Recipe adapted from~Cammy Almong Chocs

♡椰糖龙眼冻 Gula Melaka Longan Jelly♡

简单容易的饭后甜品~
吃在嘴里甜在心的*椰糖龙眼冻*
祝天下的妈妈们~母亲节快乐！

材料：
椰糖 2片约100克
龙眼干 100克
椰子遮厘粉 半包(110克）

清水 1250毫升

做法：
1.将清水倒入锅中加入椰糖，将椰糖煮溶。
2.待煮滚后，加入龙眼干和遮厘粉搅拌均匀，然后再次让它煮滚，熄火。
3.倒入果冻模型里，待冷却凝固后存入冰箱至少两小时即可享用。

Gula Melaka Longan Jelly
Ingredients:
2 pieces (100g) Gula Melaka
100g dried Longan
1/2 packet (110g) Coconut Jelly Powder
1250ml water

Method：
1.Pour the water into a pot, add in Gula Melaka and bring it to boil.
2.After boiled, add in dried Longan and Coconut Jelly Powder, bring it to boil again, and off the heat.
3.Pour the mixture into jelly mould, bring to cool. Chill the jelly in the refrigerator for at least 2 hours.

♡斑斓绿豆糕 Pandan Hoon Kueh @ Mung Bean Starch Kueh♡

近来火红的甜品糕点*斑斓绿豆糕*
谢谢 Beehong Foo 网友的仔细分享
食谱是简单又容易，
只是绿豆淀粉较难找得到~
初次体验，我只做斑斓一层，
做好后，存入冰箱，冰凉好吃
宝贝们还以为是斑斓燕菜呢~

Beehong Foo 椰汁绿豆糕食谱链接：
http://happinesskitchencorner.blogspot.my/2016/04/blog-post_3.html?m=1　

材料：
绿豆汀粉 150克

白糖 200克 (可以以冰糖代替）
清水 1100克
斑斓汁 200克
枧水 1汤匙

做法：
1.将所有材料倒入一个大铁碗，搅拌均匀。
2.烧开一锅水，将混合好的粉糊隔水煮约十分钟至浓稠，熄火。
（隔水煮期间记得要不停搅拌，这样煮出来的面糊才会均匀亮滑。）

3.倒入模型中，待冷却后，存入冰箱至少两小时。

4.待完全冷却后，即可取出切块享用。

Ingredients：
150g mung bean starch
200g sugar/ rock sugar
1100g plain water
200g pandan juice
1 tablespoon alkaline water

Method：
1.Mix all the ingredients into a big bowl, combined well.
2.Double boiled the mixture for about 10 minutes or until the batter is sticky. Off the heat.
（Keep stirring when boiling the mixture, so that the mixture become more smooth.)
3.Tranfser the mixture into the mould and set aside to cool. Chilled in the refrigerator for at least 2 hours.
4.When it is totally cool, bring it out to cut and it is ready for served.

♡豆浆燕菜蛋Vs火龙果燕菜蛋 Soya Jelly Eggs Vs Dragon Fruits Jelly Eggs♡

天气炎热，来些 
*豆浆燕菜蛋*和*火龙果燕菜蛋* 
冷冷的饭后甜品来解暑吧 ~

采用了豆浆代替椰奶，
天公糖塔代替白糖，
火龙果漂亮的艳红~

出来的成品颜色好漂亮哦！~

大人小孩看了都开心♡♡♡

食谱与做法参考于姐妹网友Beehong Foo 的食谱，感恩她无私的分享 ^&^

材料：

(A)美人鱼燕菜粉 1大匙（吃饭汤匙）+ 半杯清水搅拌均匀 

     清水 650毫升

     斑斓叶 5片，洗净打结

     天公糖塔 适量 （分量自己拿捏至想要的甜度）

(B) 美人鱼燕菜粉 1大匙（吃饭汤匙）

      豆浆水 650毫升

      冰糖 适量 

      

用具：

鸡蛋壳 约25个，预先洗净，用热水烫一下再沥干水份

小刀一把

做法：

(A)

1.将清水煮开，加入斑斓叶和糖塔，搅拌至糖塔溶化。

2.倒入已和半杯水拌好的燕菜粉，让它煮滚后熄火。

3.倒入鸡蛋壳里，只须倒入1/4满，搁置一旁待凝固。

(B)

1.将豆浆煮滚，加入冰糖搅拌均匀，再倒入燕菜粉，让它煮滚后熄火。

2.用小刀子在第一层上轻轻刮几刀在将煮滚的豆浆倒入鸡蛋壳里，倒入1/4满 (第二层），搁置一旁待凝固。

（用小刀子刮上几刀的用意是能够让美一层粘在一起，不会分开。)

*待第二层 (豆浆层)凝固后，重复做刚才的做法，一层糖塔液，一层豆浆液，直到填满蛋壳。

*待完全凝固后，存入冰箱至少两小时即可食用。

**每做一层，糖塔液和豆浆液都需要再已小火滚一下，这样做出来的燕菜才会漂亮不分开。

 
美人鱼燕菜粉 1大匙（吃饭汤匙）+ 半杯清水搅拌均匀 

清水 650毫升
斑斓叶 5片，洗净打结

火龙果 3-4片，切小丁

天公糖塔 适量 （分量自己拿捏至想要的甜度）

做法：

1.将清水煮开，加入斑斓叶和糖塔，搅拌至糖塔溶化。

2.倒入已和半杯水拌好的燕菜粉，让它煮滚后熄火。

3.倒入鸡蛋壳里，只须倒入1/2满，加入火龙果，再倒入糖塔液直满，搁置一旁待凝固。

4.待完全凝固后，存入冰箱至少两小时即可食用。

Ingredients:

(A) 1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

      650ml water

      5 pieces pandan leaves，washed 

      some red coloured sugar (I use the Ti Gong Ta that been used for praying last night)

(B)  1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

       650ml soya milk

       some rock sugar 

      

Tools：

Egg shells 25 pcs, washed and rinse with hot water & drained in advance

small knife

Merthods：

(A)

1.Boiled the water, add in pandan leaves & red colour sugar, mix well until the sugar well melted

2.Add in mixed jelly powder, bring it to boil, off the heat.

3.Pour into the eggs shell for 1/4, set aside bring it to cool.

(B)

1.Bring the soya milk to boil, add in rock sugar, well mixed. Following add in mixed jelly powder, bring it to boil, off the heat.

2.Use a small knife, slightly scratch on the first layer. Pour in the soya mixture (layer two) for 1/4, set aside bring it to cool.

（Scratch methods is to prevent the layers separate from each other.)

*Repeat the same steps, layer by layer after a layer is totally cool until the egg shell is full with mixture

*Chill in the refrigerator for at least 2 hours before served.

**Remember to reheat the mixture before add into egg shells, then the jelly eggs will become nice & not easy separated)

Ingredients:

      1 tablespoon of Mermaid brand Jelly powder + 1/2 cup of plain water, stir & mix well

      650ml water

      5 pieces pandan leaves，washed 

      3-4 pcs dragon fruit, diced

      Adequate red coloured sugar (I use the Ti Gong Ta that been used for praying last night)

Methods：

1.Boiled the water, add in pandan leaves & red colour sugar, mix well until the sugar well melted

2.Add in mixed jelly powder, bring it to boil, off the heat.

3.Pour into the eggs shell for 1/4, add in dragon fruit, pour the remain mixture until full. Set aside bring it to cool.

4.Chill in the refrigerator for at least 2 hours before served.