The weather is so nice in Spring, we wanna to eat something fresh...
I am thinking about the agar-jelly from our childhood which is contained only egg and sugar, the texture is a little bit crispy than gelatine-jelly, and it's the vegan substitute. Umm... I would like to make something fancy instead, so glad to find out an interesting recipe that hot-thai-kitchen introduced :)
Recipe: 6 cups of 5cm diameter
Mango layer
250g flesh mango puree (2pcs Philipines mango)
1pc mango in dice
1/2 cup orange juice
1 1/4 cups water
2/3 cup agar-agar strip (cut in small pieces)
1/3 cup sugar
1 1/2 pc passion fruit
Coconut milk layer
2/3 cup water
1/3 cup agar-agar strip (cut in small pieces)
4 tbsp sugar
1/8 tsp salt
2/3 cup coconut milk
Method: refrigeration
Procedure:
Mango layer
1) Pour the mango/orange juice in a blender until smooth, set aside;
2) Soak the agar-agar strip in the water for 15 mins until soften, then cook to boil, stir frequently, add sugar whisk until dissolved, finally add the mango puree/passion fruit, mix all well and remove from heat;
3) Pour the mango mixture into the cups, add the mango dices, and let it set in room temperature;
Coconut layer
1) Soak the agar-agar strip in the water for 15 mins until soften, then cook to boil, stir frequently until dissolved, add sugar/salt and stir, finally add coconut milk, mix all well and remove from heat;
2) Pour the thin layer onto the mango cups, let it set and put in the fridge a few hours before serving.
**Enjoy!
我想起了我們的童年常常吃的大菜糕， 它只包含雞蛋花和糖的瓊脂果凍，紋理有點爽滑，跟魚膠果凍口感不一樣啊，它是純素的替代品。嗯......我想做些比較花巧的什麼，很高興發現了一個有趣的食譜，hot-thai-kitchen的介紹:)
材料：6個直徑5cm杯
芒果層
250克 芒果肉醬（2個菲律賓芒果）
1個 芒果切粒
1/2杯 橙汁
1 1/4杯 水
2/3杯 大菜條（切小段）
1/3杯 糖
1 1/2個 百香果
椰奶層
2/3杯 水
1/3杯 大菜條（切小段）
4湯匙 糖
1/8茶匙 鹽
2/3杯 椰奶
方法：製冷
程序：
芒果層
1）在攪拌機中倒入芒果/橙汁，打至幼滑，待用;
2）在水中浸泡大菜條約15分鐘直到軟化，然後煮開，經常攪拌均勻，加入白糖攪拌至溶解，最後加入芒果醬/百香果，混合所有，離火;
3）將芒果混合物倒入杯中，加入芒果切丁，並讓它在室溫定形;
椰奶層
1）浸泡大菜條在水中15分鐘，直到軟化，然後煮煮，經常攪拌至溶解，加白糖/鹽攪拌，最後加上椰汁，混合所有很好，離火;
2）將薄薄的椰奶層倒到芒果杯，讓它定形，放入冰箱幾個小時便可食了。
**請享用！
