近期做燕菜果冻做上瘾了，天使们也吃上瘾了...做完这次得停一停啦，哈哈哈哈哈😂
椰糖双色大黑子燕菜果冻{第一层} 椰浆100毫升，水250毫升，椰糖35克， 燕菜粉1 ½ 茶匙，即溶果冻粉 ½ 茶匙。
{做法}
1. 椰浆，清水，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮至椰糖溶化，过程中不停地轻轻搅拌.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入模具中，放入冰箱速冻5分钟（这时请煮第二层），取出在表面划满刮痕。
{第二层} 水200毫升，椰糖20克， 燕菜粉 ½ 茶匙，即溶果冻粉 ½ 茶匙， 大黑子1汤匙 （泡热水5分钟）。
{做法}
1. 清水，燕菜粉和果冻粉拌均匀后加入椰糖，中火煮一会加入大黑子煮至椰糖溶化，过程中不停地轻轻搅拌.
2. 煮沸后熄火泡冷水降温（如果用自来水当冷水，降温过程中请更换至少3次水），倒入模具中，放入冰箱冷藏至少三小时或过夜才脱模。
***如果想知道正确清水的量，请先把模具用水量好倒入衡量杯就知道大概需要多少啦。
Gula Melaka Basil Seeds Jelly
{1st Layer} Coconut milk x 100ml, water x 250ml, gula melaka x 35g, agar powder x 1 ½ tsp, jelly powder x ½ tsp.
{Directions}
1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze.
{2nd Layer} Water x 200ml, gula melaka x 20g, agar powder x ½ tsp, jelly powder x ½ tsp, basil seeds x 1 tbsp (soaked in hot water 5 mins).
{Directions}
1. Mix water, agar powder and jelly powder well before putting in cooking pot, add in gula melaka, cook under medium heat a while only add in basil seeds to cook until gula melaka fully dissolved, continue stirring.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, and keep refrigerated for at laest 3 hours or overnight.
***If wish to know the exact mililiter of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.
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