Jelly Cendol Gula Melacca Recipe煎蕊马六甲黑糖果冻食谱 Homemade Cendol自制煎蕊，椰奶果冻，马六甲黑糖果冻

2024-11-16 10:00| 发布者: admin8| 查看: 2| 评论: 0|文章／视频分享来自: iwen baking

Jelly Cendol Gula Melacca Recipe煎蕊马六甲黑糖果冻食谱 Homemade Cendol自制煎蕊，椰奶果冻，马六甲黑糖果冻

Jelly Cendol Gula Melacca Recipe煎蕊马六甲黑糖果冻食谱Homemade Cendol自制煎蕊，椰奶果冻，马六甲黑糖果冻

♦软斑斓椰丝卷食谱 Soft Kuih Ketayap: https://youtu.be/fvBoJ9_RAmE?si=MTCMCLOxGZ-uXRxS

♦斑斓椰糖椰丝蛋糕食谱Moist Ondeh Ondeh Cake https://youtu.be/cJXMxwQWqN4
♦班兰瑞士蛋糕卷食谱Pandan Swiss Roll Recipe： https://youtu.be/SA0e1uNeJpQ?si=peenEB_SuLFzmFxi
♦斑斓食谱Pandan Recipe Playlist:　 https://youtube.com/playlist?list=PL-z50Pxpx9Q1gdM5iVcNJai5VCtcL6Khi
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♦数码厨房秤网购链接Digital Kitchen Scale Lazada Links: https://s.lazada.com.my/s.idoP5?cc

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

一起来做提升版煎蕊，“煎蕊马六甲黑糖果冻Jelly Cendol Gula Melaka”。采用新鲜的班兰叶来自制煎蕊，快速简单又大量。再把煎蕊混合入椰奶果冻，叠上马六甲黑糖果冻。切开来，一层椰奶雪白果冻里藏着满满的煎蕊天然绿条，加上一层浅褐色黑糖果冻，层层叠叠，超吸睛，好疗愈。而且食谱搭配了燕菜粉和速溶果冻粉，因此果冻非常会晃动Q弹且稳固定型~好香煎蕊椰奶咸香味，浓郁的马六甲黑糖香，QQ爽口，清新甜度刚好。

收藏方式：做好收普通冰箱冷藏2-3天内吃完，冷冻可以收较久，吃前放回普通冰箱隔夜解冻。

Let’s make upgrade version Cendol, “Jelly Cendol Gula Melacca”. Use fresh pandan leaves to make homemade Cendol, fast easy big batch. Then mix cendol with Coconut milk jelly, stacked with Gula Melacca Jelly. Cut open, a layer of coconut milk snow-white jelly hidden with loads of Cendol natural pandan green stripes, plus a layer of light brown Gula melacca jelly, distinct layers, super eye-catching and therapeutic. Moreover, this recipe has paired agar-agar powder with instant jelly powder, so the jelly is very jiggly, QQ bouncy yet set nicely~ Fragrant cendol coconut milk salty flavor, rich gula melacca aroma, QQ chewy texture, refreshing and sweetness are just right.

Storage Method: Chill in the normal fridge eat within 2-3 days, and freeze it to store longer. Before eating, place it in normal fridge to thaw overnight.

♦食谱=8防粘锅 (22厘米), 大汤勺 (约120毫升)
=椰丝馅料=
100克马六甲黑糖
57克水
1.5克盐
1-2条斑斓叶
180克鲜椰丝

=斑斓饼皮=
225克斑斓汁 (25克斑斓叶+230克水)
150克普通中筋面粉
2克盐
25克鸡蛋
150克椰奶
14克植物油

(先用中火加热防粘锅，之后调中小火，煎一面即可。)

♦Ingredients食材 =7’x7’inch Square Pan四方模具)
=Cendol 煎蕊=
450g Pandan Juice 班兰汁 (24g Pandan Leaves 班兰叶 + 470g Water 水)
38g Mung Bean Starch 绿豆粉
26g Corn Starch 玉米淀粉
1g Salt 盐
1g Lye Water/Alkaline Water 碱水

=Coconut Milk Jelly 椰奶果冻=
5g Agar-agar Powder 燕菜粉
2.5g Instant Jelly Powder 速溶果冻粉
4g Cornstarch 玉米淀粉
2g Salt 盐
750g Water 水
105g Caster Sugar 细砂糖
3 Pandan Leaves 班兰叶
338g Coconut Milk 椰奶
450g Cendol 煎蕊

=Gula Melacca Jelly 马六甲黑糖果冻=
5g Agar-agar Powder 燕菜粉
2.5g Instant Jelly Powder 速溶果冻粉
4g Cornstarch 玉米淀粉
1.5g Salt 盐
750g Water 水
50g Brown Sugar 棕糖
3 Pandan Leaves 班兰叶
150g Melted Gula Melacca 融化马六甲黑糖 (100g Gula Melacca 马六甲黑糖+ 57g Water 水)
338g Coconut Milk 椰奶

(普通冰箱冷却4小时/隔夜)
(Chill in normal fridge for 4hours/overnight)

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love

#JellyCendolGulaMelaccaRecipe #JellyCendol #JellyGulaMelaka #CoconutMilkJelly #HomemadeCendol #PandanJelly #CendolAgar-agar
#煎蕊马六甲黑糖果冻食谱 #煎蕊果冻 #自制煎蕊 #椰奶果冻 #马六甲黑糖果冻 #班兰果冻 #煎蕊燕菜
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