Assorted Thai Desserts Jelly
Ingredient
| Ingredients (for making Clear Jelly) | ||
| Cendol | 50 | g |
| Black Glutinous Rice, cooked | 50 | g |
| Water | 400 | g |
| Hale’s Blue Boy Concentrated Jasmine Flavored Syrup | 100 | g |
| Agar Powder | 1 | tbsp |
| Ingredients (for making Coconut Jelly) | ||
| UHT Coconut Milk | 400 | g |
| Hale’s Blue Boy Concentrated Jasmine Flavored Syrup | 100 | g |
| Agar Powder | 1 | tbsp |
| Corn Starch, mixed with water | 1 | tbsp |
| Salt | ¼ | tsp |
| Whipped Cream | ||
| Champagne Glass for serving | ||
| Water Chesnut in Syrup, flower-shaped craved | ||
| Jackfruits and Taro for decoration | ||
Method
1. Mix agar powder with water. Heat up till boiled. Add Hale’s Blue Boy Concentrated Jasmine Flavored Syrup and mix well. Set aside till warm.
2. Divide clear jelly into 2 parts. Add cendol in the first part. Mix well and pour up to ¼ of champagne glass. Leave to set. Keep the second part warm in hot bath to prevent jelly from setting.
3. Mix the second part with black glutinous rice. Set aside.
4. Make coconut jelly by mixing agar powder with UHT coconut milk. Heat up till boiled. Add Hale’s Blue Boy Concentrated Jasmine Flavored Syrup, salt and corn starch. Mix well till boiled again. Remove from heat and leave to warm.
5. Add coconut jelly up to ½ of glass. Leave to set and add black glutinous rice jelly up to ¾ of glass. Leave to set and add coconut jelly again to the top. Leave to set and decorate with whipped cream, water chestnut, jackfruits and taro. Refrigerate till seve.
Remark :Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
Product details
Previous