巧克力椰浆燕菜 Chocolate coconut milk Jelly

巧克力椰浆燕菜

喜欢饭后吃甜品,可惜会自制的不多, 现在开始学习希望还不迟...当然, 初学者一定要从最简易的开始啦. 嘻嘻, 这款甜品肯定万无一失的, 就是"胆小"不敢承担太大的责任 ~ 浪费食物!

巧克力椰浆燕菜

{材料}

1.) 椰浆层 ~ 燕菜粉3 ½ 茶匙, 细砂糖80克, 盐1/4茶匙, 浓椰浆250毫升, 水500毫升

2.) 巧克力层 ~燕菜粉3 ½ 茶匙, 细砂糖 180克, 巧克力200毫升, 水 800毫升

{做法1椰浆层}

1. 把所有材料倒入锅内不停搅拌, 煮至滚, 过筛后倒入模盘里, 待冷却.

2. 然后, 用模印出想要的可爱模印; 用叉拉起, 将可爱模印取出放在另一个大模盘里边即可.

{做法2 巧克力层}

1. 把所有材料倒入锅内不停搅拌, 煮至滚, 过筛倒在冷后的椰浆层的模盘上.

2. 剩下的巧克力浆, 全部倒在刚才放被拉出的可爱模印大模盘上.

3. 放凉了就放入冰箱冷冻3个小时以上即可食用.

Chocolate coconut milk Jelly

{Ingredients}

1.) Coconut milk layer ~ Instant jelly powder x 3 ½ tsp, granulated sugarx 80g, salt x ¼ tsp, coconut milk x 250 ml, water 500 ml

2.) Chocolate layer ~ Instant jelly powder x 3 ½ tsp, granulated sugar x 180g , Chocolate x 200 ml, water x 800ml

{Method 1 Coconut milk layer}

1. Put in all ingredients in the pot and stirring constantly until it boiling, then sifted and poured into a mold plate for cooling.

2. Use desired mold to do lovely imprinted, pulled up with a fork, take the lovely imprinted out from the mold and put aside into another big mold.

{Method 2 Chocolate layer}

1. Put in all ingredients in the pot and stirring constantly until it boiling, then sifted and poured onto the cooling coconut milk layer molds.

2. Poured all the remaining chocolate syrup onto the big mold that put all pulled lovely imprinted.

3. Let its cool and keep in the refrigerator for at least three hours, ready to serve.

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