♡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.

♡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.

♡葡萄柚仙草爱玉冰 Grass Jelly & Ice Jelly with Grapefruit♡

天气实在热到不行，
就想来杯冰凉的甜品解解热，消消暑
没有柠檬，葡萄柚也好，虽酸但多了份清香
*葡萄柚仙草爱玉冰*不错的尝试~

材料：
仙草 1大块，洗净切丁
爱玉冰预拌粉 1包
水 1200毫升
葡萄柚 2大片
糖浆 1碗 （依个人口味自行调整）
（糖浆煮法~150毫升热水加100克的糖和2大匙蜜糖搅拌溶解）
冰块 1碗

做法：
1.将爱玉冰预拌粉与1200毫升的水搅拌溶解后，大火煮滚，倒入大碗中。待冷却后，存入冰箱两小时。两小时后取出切丁。
2.将糖浆倒入锅中，加入已切丁的爱玉冰和仙草以及葡萄柚，用勺子稍微压一压葡萄柚以便葡萄柚汁散出，搅拌均匀。
3.加入冰块拌均匀就可以盛入碗中就可以享用了。

Ingredients：
1 block of grass jelly, washed & cut in cubes
1 packet of ice jelly powder
1200ml water
2 slices grapefruit
1 bowl of syrup （sweetness according to own preference）
（Method to prepare syrup~mix 150ml hot water with 100g sugar & 2 tablespoon of honey thoroughly)
1 bowl of ice cubes

Steps：
1.Mix ice jelly powder with 1200ml water. Bring it to boil till the powder dissolve. Remove from heat and pour the mixture into a tray. Leave it to cool in the open before chilling in the refrigerator for at least 2 hours. After that, bring out & cut into cubes.
2.Transfer the syrup into a pot, add in grass jelly, ice jelly & grapefruit, use a spatula slightly press the grapefruit mix well.
3.Lastly, add in ice cubes, stir it well & it is ready for served.

♡紫薯汤圆豆浆 Purple Sweet Potato Tang Yuan with Soya Milk♡

昨天早上看见电视节目教做紫薯陷汤圆~

刚好周日在巴刹买了些紫薯，家里又有糯米粉~

看它的制作方式又简单，就敢敢尝试做了*紫薯汤圆豆浆*

结果，出来的效果~有惊喜！

家人都爱吃~（开心♡）

紫薯有称为黑薯，薯肉呈紫色或深紫色，含有多糖，黄酮类物质，并且还富含硒元素和花青素 (花青素是目前科学界发现的防治疾病、维护人类健康最直接、最有效、最安全的自由基清除剂，其清除自由基的能力是维生素C的20倍、维生素E的50倍。紫红薯将成为花青素的主要原料之一。）

紫薯还具有预防高血压，减轻肝机能障碍，抗癌等功能。（资料自网络）

材料：

紫薯 200克 （去皮，切小块，预先蒸熟）

砂糖 80克

白油 1大匙 (我以植物油代替）

糯米粉 150克

冷开水适量

做法：

1.将蒸好的紫薯用叉子压栏，加入植物油和砂糖拌均匀后，搓成小团备用。

2.慢慢粉次将水加入糯米粉中，拌均匀反复搓成团（约十分钟) 。

3.取一小撮糯米粉，将它压扁，将小紫薯团放在糯米团上，然后将紫薯包起来，成大颗的汤圆，存入冰箱一小时。

4.煮开一锅热水，将紫薯汤圆放入煮至汤圆熟即可捞起，过冷水再捞起沥干水，将紫薯放入热豆浆里，趁热享用~

*自制豆浆食谱，请按这里 https://goo.gl/xkhNSg

Ingredients:

200g Purple Sweet Potato (skinned, cut into cubes, steamed until soft)

80g Sugar

1 tablespoon shortening (I replaced with oil)

150g glutinous rice flour

Adequate water

Steps：
1.Mashed the steamed sweet potato with a fork, add in sugar and oil mix well, knead it into small balls, set aside.
2.In another bowl with glutinous rice flour, add in adequate water slowly mix until smooth (knead for about 10 minutes)
3.Wrap the sweet potato with glutinous rice flour and shape into a small ball size.
4.Boil a pot of water, add in the tang yuan into hot water, bring it to cook for about 3 minutes, transfer tang yuan into a cold water and drained it well. Add the tang yuan into hot soya milk and ready for served.

♡龟苓膏仙草冻 Tortoise Jelly@ Gui Ling Gao♡

近来天气开始炎热了~
来点*龟苓膏仙草冻*，凉一下呗
这次不用塑胶模，改用鸡蛋壳
（Idea来自好友Beehong Foo的彩蛋，谢谢她这点子，还蛮好用的哦）

材料:
龟苓膏仙草粉1包(110克)
水1000毫升
鸡蛋壳 20个，（洗净后晒干，要用时用烧水烫过）

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.倒入蛋壳模中,待冷却后,存入冰箱一小时即可食用。
**爱吃甜者可配少许蜜糖一起享用,因为这牌子的龟苓膏仙草粉是低糖的。
*我做的有二十个~

Ingredients：
1 packet of Guiling grass powder(110g)
1000ml water
20 Egg shella (washed and dry it, rinse with hot water before use)


Steps:
1.Mix the Guiling grass powder with 250ml water.
2.Pour the remain water (750ml) into a pot and bring it to boil, add in step(1), bring it to boil with low heat until the smooth and thicken. Keep stirring during boiling time to prevent burn at the bottom.
3.Pour the Guiling into egg shells and bring it to cool down. After cool down,chill it in the refrigerator for at least one hour.
**You may add in some honey when serving for the better taste