Monday, 29 February 2016

蓝花龙眼燕菜 Blue Pea Flower and Longan Jelly

每年新年我都会准备一些燕菜,让到访的客人可以吃些清凉的燕菜清热解署。不过今年新年期间,家人都还在咳嗽,所以我就没准备任何燕菜。整理新年时收到的礼品时发现当中有两罐特大的龙眼,看到这些特大的龙眼时我就在想一定要用来做燕菜,想了好久,终于决定做个多层的燕菜。其实我一直都很想尝试做,不过我的时间有限,所以不能花太多时间在等燕菜凝固,一层一层慢慢做。原本是想做个三色燕菜,顶部和底部分别是两层的蓝花和香兰为的燕菜,中间那层就是透明的龙眼燕菜,不过左想右想,觉得会花很多时间,而且我也懒得搅拌香兰叶取汁。最后我改变计划,干脆统一颜色,全部都用蓝花汁,五层换成三层,颜色换成由浅至深,即是透明的龙眼燕菜层,接着是蓝花燕菜层,而最后一层就是蓝花椰浆层。


从没有想到这燕菜做出来的效果和颜色会那么美,天然的蓝色看起来非常赏心悦目,燕菜的味道吃起来也非常清新。用来做燕菜的蓝花是姐姐给的冷冻蓝花,放在冰箱都有一段时间了,这次终于可以一次过将所有的蓝花用完。其实除了冷冻蓝花,姐姐也给了我不少蓝花的种子,不过我却一直都很懒得动手去种。早前家婆带了盆蓝花回来,不过这盆蓝花还没开花,所以拍照时我只能用蓝花的叶子来做装饰。希望这盆蓝花快点开花,很期待可以再次用蓝花汁来做甜品或煮食,因为蓝花的颜色实在太美太吸引人了!





































蓝花龙眼燕菜

材料:
(A) 龙眼层:
燕菜粉 8克
罐头龙眼 2罐
罐头龙眼的糖水 600毫升
水 200毫升

(B) 蓝花层:
燕菜粉 8克
水 600毫升
蓝花液 200毫升(取自大约30朵蓝花)*
糖 130克

(C) 椰浆层:
燕菜粉 9克
水 400毫升
蓝花液 200毫升(取自大约30朵蓝花)*
椰浆 200毫升
糖 150克

做法:
1. 将材料(A),除了罐头龙眼,放入一个锅里煮至滚。将罐头龙眼排放在模型里,倒入一部份的燕菜液。当燕菜半凝固时,再缓缓倒入其余的燕菜液。

2. 等待龙眼层凝固的时候就可先准备蓝花层燕菜液。将材料(B)放入一个锅里煮至滚。当龙眼层半凝固时,就缓缓倒入蓝花层燕菜液。

3. 等待蓝花层凝固的时候就可先准备椰浆层燕菜液。将材料(C)放入一个锅里煮至滚。当蓝花层半凝固时,就缓缓倒入椰浆层燕菜液。让燕菜稍微冷却后就收入冰箱冷藏,待凉后切成块状即可享用。


备注:
*将蓝花浸泡在在滚水里一个小时,滤渣去蓝花液。此食谱里我用了冷冻的蓝花,你也可以随意使用干燥或者是新鲜的蓝花。




Blue Pea Flower and Longan Jelly

Ingredients:
(A) Longan Layer:
8 g agar-agar powder
2 canned longan in syrup
600 ml syrup from canned longan
200 ml water

(B) Blue Pea Flower Layer:
8 g agar-agar powder
600 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
130 g sugar

(C) Coconut layer:
9 g agar-agar powder
400 ml water
200 ml blue pea flowers infusion (from about 30 buds)*
200 ml coconut milk
150 g sugar

Method:
1. Mix all ingredients (A) in a saucepan (except canned longan) and bring to boil. Arrange the longan into jelly mould and pour in some jelly mixture. When the jelly is half set, gently and slowly pour in the remaining jelly mixture.

2. While the Longan Layer is cooling down, prepare the Blue Pea Flower Layer. Mix all ingredients (B) in a saucepan and bring to boil. When the Longan Layer jelly is half set, gently and slowly pour in the Blue Pea Flower jelly mixture

3. While the Blue Pea Flower Layer is cooling down, prepare the Coconut Layer. Mix all ingredients (C) in a saucepan and bring to boil. When the Blue Pea Flower Layer jelly is half set, gently and slowly pour in the Coconut layer jelly mixture. Allow it to cool and chill the jelly in the refrigerator. Cut into serving pieces and the jelly is ready to serve.


Note:
*Steep the blue pea flowers in boiling water for 1 hour, strain  the liquid and discard the flowers. I used frozen blue pea flowers for this recipe, you may use dried or fresh flowers.








This post is linked to the event Little Thumbs Up (Feb 2016 : Chrysanthemum and Edible Flowers) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Sharon from Sweet Home-Chefs.






8 comments:

  1. This is what I call a piece of art, Violet. It is stunning! Thank you for linking up to LTU! :D

    ReplyDelete
  2. Wow Violet! Your jelly look so pretty... The longan is like a string of pearl!

    ReplyDelete

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