紫薯水果燕菜果冻 Purple Sweet Potato Fruits Jelly
Summer desserts: homemade purple sweet potato colorful refreshing fruits jelly. Perfect to make use of the seasonal fruits! 紫薯超适合做甜点, 夏天怎能少了燕菜果冻的甜品解解暑，继续将紫薯用到底做了个彩色紫薯水果燕菜果冻。
紫薯水果燕菜果冻 Purple Sweet Potato Fruit Jelly
{紫薯泥 Purple Sweet Potato Paste}
紫薯泥200克 Purple sweet potato paste 200g
椰浆100克 Coconut milk 100g
第一层 1st Layer
紫薯泥 Purple sweet potato paste
椰浆150毫升 Coconut milk 150ml
细砂糖20克 Caster sugar 20g
即溶果冻粉½ 茶匙 Jelly powder ½ tsp
燕菜粉2 茶匙 Agar powder 2 tsp
*口感嫩滑细腻，请再加50克清水。Please add additional 50ml of water if prefer smoother texture.
第二层 2nd Layer
紫薯水350毫升 Purple sweet potato water 350ml
细砂糖30克 Caster sugar 30g
即溶果冻粉½ 茶匙 Jelly powder ½ tsp
燕菜粉2 茶匙 Agar powder 2 tsp
第三层 3rd Layer
清水300毫升 Water 300ml
细砂糖10克 Caster sugar 10g
即溶果冻粉1/4 茶匙 Jelly powder 1/4 tsp
燕菜粉1 茶匙 Agar powder 1 tsp
*细砂糖喜甜的，请自行再加20-30克。Please add extra 20-30g of caster sugar if prefer sweet jelly.
{其它材料Other Ingredients}
大黑子适量 Some basil seeds
水果适量 Some fruits of your choice
{做法Directions}
1. 大黑子用热水泡发5分钟。 水果洗净切小块状备用。Basil seeds soaked in hot water for 5 mins. Fruits clean and cut into desire sizes, set aside.
2. 紫薯洗净切块蒸熟压成泥状，放入搅拌器加椰浆搅成糊状待用，搅拌器的紫薯泥渣加清水350毫升拌成紫薯水（第二层的浅紫色）。Clean and cut purple sweet potatoes into small pieces, steamed for 25 mins and mashed it, put in blender to blend with coconut milk until smooth texture. Remove from blender and set aside. Add 350ml water in blender to make purple sweet potatoes water ( to use as 2nd layer).
3. 第一层：紫薯细泥再加椰浆150毫升拌均后，加入细砂糖20克+即溶果冻粉½茶匙+ 燕菜粉2茶匙再次拌均匀，开炉火煮至浓稠即可，过程中请不断搅拌均匀（喜欢口感嫩滑细腻，请自行加清水50毫升）。1st layer: Purple sweet potatoes paste + 150ml of coconut milk to mix well, only add in caster sugar 20g+jelly powder ½ tsp+agar powder 2 tsp to mix well again, then only on the heat to cook the mixture until thicken, stirring few times while cooking in progress (love more smooth texture, please add extra 50 ml of water).
4. 浓稠后关火放入预备好的模具中，吹风至表面干爽或冷藏大约15分钟才倒入第二层。Once thicken, off heat and pour into molds that well prepared, let cool in room temperature or refrigerator for about 15mins before pour in 2nd layer.
5. 第二层： 紫薯水350毫+细砂糖30克+即溶果冻粉½茶匙+燕菜粉2茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，倒入模具中，有小泡泡可以用筷子或小汤匙拿走它。2nd layer: Purple sweet potatoes water 350ml+caster sugar30g+jelly powder ½ tsp+agar powder 2 tsp to mix well, turn on the heat and bring it to a boil, once boiling, remove from heat and soak in cold water only put the mixture in the molds, pop/remove the bubbles through chopsticks or spoon.
6. 第二层表面干爽后，把切好的水果放入摆好， 然后再加上泡好的大黑子。When the 2nd layer slightly set (no liquid), place the well-cut fruits on top, follow by add on some basil seeds.
7. 第三层： 清水300毫+细砂糖10克+即溶果冻粉1/4茶匙+燕菜粉1茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，慢慢地倒入铺满水果和大黑子的模具中。3rd layer: Water 300ml+caster sugar 10g+jelly powder1/4 tsp+agar powder 1 tsp to mix well, only on the heat and bring to a boil, off heat and soak in cold water, pour the liquid slowly to prevent mess up the fruits or basil seeds.
8. 放入冰箱冷藏至少3小时以上即可享用。 Keep in the fridge for at least 3 hours or until the jelly has set completely.
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