Wednesday 21 October 2015

椰糖煎哆燕菜糕 【Gula Melaka Cendol Jelly】





久违的阳光,才刚从窗淌进了一束光,
从云端的那一方, 又见烟霾浴火重生了。
仿佛, 昨日还拥抱着这久违的阳光, 
宛若, 昨日还享受着那自然的气息。
是谁收藏了那一缕阳光, 
是谁让那一缕阳光悄然的来, 
又悄然的走了。 
往日,当那火辣的阳光吞噬着大地时, 
它那肆无忌惮的模样多惹人厌恶啊!
而今, 那挥之不去的烟霾吞噬了长空的阳光,
也赶走了那一抹光芒。 
此时此刻, 才猛想起了那明媚的阳光, 
更懂得珍惜那一路笼罩大地的一缕阳光。
这一刻, 看着那半明半暗被烟霾覆盖的云彩, 
有几分清明, 也有几分阴暗,
但愿,明日的阳光依然啊! 
久违的阳光, 回来吧!




每年必做的燕菜月饼, 今年却在中秋过后的第二日, 才兑现了对小丫头许下的承诺。  只是, 所有的月饼模印皆已被收藏,找来两年前友人相送的漂亮模子。  这太阳花似的的燕菜糕,还真是漂亮啊!    



椰糖煎哆燕菜糕

[
煎哆层材料]
25克双燕牌燕菜丝 
1100克清水 
300克浓椰浆 
160克细糖 (随个人的口味而定)
200克煎哆 
3片班兰叶 (打结)

[椰糖层材料]
12克双燕牌燕菜丝
560克清水
150克浓椰浆
105克马六甲椰糖
30克黄糖 (随个人口味而定)

** 南瓜燕菜球 18 粒 (食谱参考这里

[
做法]
1. 煎哆层:  将燕菜丝煎段, 加入冰糖, 班兰叶和清水煮至沸滚。 
2. 中再以中火煮至燕菜丝融化, 加入椰浆煮至小滚。 最后, 倒入煎哆拌匀即可。 
3. 待稍微冷却后, 将做法(2)的煎哆燕菜液体倒入模子里(3-4分满), 待凝固后以叉子在凝固的燕菜上稍微刮花, 一避免燕菜分脱。  然后, 排入南瓜球。 
4. 椰糖层:将燕菜丝煎段, 加入椰糖, 黄糖, 班兰叶和清水煮至沸滚。  再转小火煮至椰糖融化, 加入椰浆煮至小滚即可, 离火。 
5. 在待冷却后, 把它倒入做法(3)已凝固的煎哆燕菜上, 冷却后放入冰箱里冷藏后食用。 


【Gula Melaka Cendol Jelly】

[Cendol Layer]

25g agar-agar strip (cut into small pieces)
1100ml water
300g coconut milk
170g rock sugar
200g cendol
3 pandan leaves (knotted)

[Gula Melaka Layer]
12g agar agar strip (cut into small pieces)
560g water
150g coconut milk
105g gula melaka
30g brown sugar

** Pumpkin Balls Jelly , 18 balls(Recipe refer here

[Method]

1. Cendol Layer: Place agar-agar strip, water, gula melaka, brown sugar and pandan leave into a pot and cook until agar-agar strip fully dissolved.  
2.  Add coconut milk and bring it just to boil.  Add cendol and mix well, set pot aside to cool slightly.
3.   Pour the mixture into the prepared mould, leave it to set slightly and arrange the pumpkin balls on top of it. 
4.  Gula Melaka Layer:  Place agar-agar strips, gula melaka, pandan leave and water into a pot and cook until agar-agar strip fully dissolved.   Then, add coconut milk and bring it just to boil. Remove from heat.
5.  Leave it to cool slightly, pour the gula melaka mixture into cendol mixture with pumpkin balls on top.   Let cool and keep chilled. 



其实, 早已经备好了南瓜球燕菜,只是拖了数日才懒洋洋的搞掂它。 虽然,收藏了月饼模子, 也照样的将这”鸡蛋“摆入, 也好清货呢!





 Photobucket

 This post is linked to the event Little Thumbs Up (October 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.




7 comments:

  1. May, the flower shaped jelly is so pretty, just nice for hot weather. Here in Spore the haze also getting bad :(

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  2. Hi May,

    I like how you made your gula melka cendol jelly... it's like a delicious work of art :)

    Zoe

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  3. 太阳花模真是好看, 椰糖煎哆的配搭很赞! 喜欢!

    ReplyDelete
  4. 前几天一直吃油炸的食物,看到你这漂亮的燕菜糕,感觉凉快多了!

    ReplyDelete
  5. Such perfect serving for this hazy weather. I think I'm going to wallop all by myself. LOL...
    Enjoy & have a great week ahead.
    Blessings, Kristy

    ReplyDelete
  6. 这几天的天气很热,来一片刚刚好。。。

    ReplyDelete
  7. so sweet 的甜点,仅在亲亲~~家。。。咋们北京开始降温。。。不过要亲亲~~送上这甜点给亲亲~~偶,心必定立马温暖哈!

    ReplyDelete

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