Thursday, December 8, 2011

Almond and Seaweed Jelly Beancurds -杏仁海藻豆腐


1 packet agar- agar powder -seaweed flavour (7g)
500ml Magnolia fresh milk or evaporated milk
700ml - 750ml water
350g sugar
1 tbsp almond essence
3 pandan leaves
1 tsp green colouring

1) Bring water and agar-agar powder, sugar, pandan leaves together to boil. Add in milk, mix well.

2) Add almond essence, mix well. Pour mixture into moulds, when cool, chill in the fridge until completely set. Remove from moulds and serve with your favourite fruit, or canned longan syrup.

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