Saturday, 26 January 2019

[recipe + video] Osmanthus Longan Coconut Koi Jelly

Chinese New Year is around the corner so here I am sharing a quick auspicious dessert which you can prepared for your guests during festive gathering. This Osmanthus Longan Coconut Jelly consists of 2 layers with a golden osmanthus jelly top and aromatic coconut flavour below.

新年甜点好预兆;黄金鲤鱼+元宝来拜年。桂花龙眼椰奶冻


OSMANTHUS LONGAN COCONUT KOI JELLY
(桂花龙眼椰奶冻)


As you can see from the ingredients list I added dry longan and red date into the osmanthus layer for extra bits and appearance of the fish. And as for the coconut layer I use a mixture coconut cream and milk to get a rich flavourful taste that goes well with gula melaka sugar.

Watch how we prepared this quick and easy KOI Jelly.


(Yield: 1-Litre Jelly | Preparation: 30 minutes | Chilling: 1-2 hours)

Ingredients:
500ml water
2 tablespoons osmanthus flowers
5g agar agar powder
1 tablespoon wolfberry
10 dry longan, cut into quarters
4 red dates, slice into quarters
40g castor sugar

COCONUT LAYER
270ml Ayam Brand Pure Coconut Cream
270ml Ayam Brand Premium Coconut Milk
80g gula melaka/brown sugar
5g agar agar powder
1 knot pandan leave

Method:
1. In a saucepan add 250ml water, dry longan, red date and simmer for 5 mins to soften the longan.

2. [if using Koi fish jelly tray] Arrange wolfbery as the eyes of the fish, longan in the middle as body then quarter of the red date as the tail portion. Set aside and prepare the omsanthus jelly layer.

3. Top longan water in the saucepan to 500ml; sprinkle agar agar powder, sugar & osmanthus flower then bring it to simmer.

4. Fill each koi mould till half full with osmanthus jelly mixture then set aside to firm while preparing coconut layer.

5. Using another saucepan add coconut cream, coconut milk, agar agar powder, gula melaka and pandan leaves then simmer on lower heat till sugar dissolve & mixture comes to boil.

6. Before pouring the coconut layer, use a toothpick slightly scratch 2 lines on top of the set jelly then pour coconut milk mixture till the rim.

7. Refrigerate the jelly for about 1-2 hours or until firm. Remove and serve chill.

[Tips}: If you don’t have the koi or ingot jelly tray you can use serving cups, plastic container or any other type of jelly tray.

(分量: 1000 毫升   | 准备: 30 分钟   |  冷藏时间: 1-2 个小时)

材料:
500毫升水
2汤匙桂花
5克菜燕粉
1汤匙枸杞
10个龙眼干,切成四分之一
4个红枣,切成四分之一
40克沙糖

椰奶层
270毫升Ayam牌纯椰浆
270毫升Ayam牌椰奶
80克马六甲椰糖
5克菜燕粉
少许香兰叶

做法:
1. 将250毫升水,龙眼干和红枣一起加入锅中焖煮5分钟让果肉变软。之后取出并和枸杞一起排列在鲤鱼模型里备用。

2. 接着把锅中剩余的龙眼干水加满到500毫升,拌入菜燕粉,糖和桂花不停的搅致滚然后熄火。

3. 将煮好的桂花菜燕水慢慢倒入鲤鱼模型里致到半满。搁置一旁等稍微凝固。

4. 取另外一个锅加入椰奶,椰浆,菜燕粉,椰糖和香兰叶然后用中火不停的搅致滚然后糖融化即可熄火。

5. 用竹签轻轻的在凝固的桂花菜燕上刮两下(这样可使凝固的菜燕不容易脱离)接着倒入椰奶菜燕。

6. 最后放入冰箱约1-2个小等完全凝固即可享用。


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