Friday, 27 February 2015

CNY Dishes # 5 - 金花朵朵齐迎春 | 黄金桂花糕 Osmanthus Jelly

转眼就到了年初九,也是拜天公的大日子,昨夜里从10点左右开始就可以听到附近邻居们放烟花声和鞭炮的声音了,踏正12点更是热闹,大家一起放,声音更是响,断断续续地,放到1点多声音才开始减少。年除夕那天的烟花声和鞭炮声远远不及昨晚的那么响及热闹,果然是拜天公大过年,大家为了祈求天公的保佑,所以特别注重拜天公的仪式。以前在巴生娘家只要到了年初八晚上就会很热闹,烟花不断,只要抬头就可看见了,仿佛像是烟花比赛一样。原以为吉隆坡这里不会那么热闹,不过看来我错了,昨天的那些烟花声和鞭炮声绝对可媲美巴生那里的,只可惜小宝贝因这些声音睡不稳,妈咪我也只能在窗口看一看就算了。希望小宝贝长大后会有机会带她回娘家拜天公,让她也感受一下那些热闹的气氛。


送上我的最后一道年菜给大家,金花朵朵齐迎春,黄金桂花糕,祝大家金银满袋,步步高升!





















黄金桂花糕

材料:
燕菜粉 25克
清水 2.5公升
干桂花 2 1/2汤匙
糖 250克
枸杞 3-5汤匙(用水浸泡至软)

做法:
1. 煮滚2.5公升的水,加入糖和燕菜粉,搅拌至完全溶解。
2. 加入桂花和枸杞,煮1至2分钟即可熄火, 倒入预先准备的模型,放置在室温直到凝固,收入冰箱里冷藏两小时即可食用。




Osmanthus Jelly

Ingredients:
25 g agar-agar powder
2.5 L water
2 1/2 tbsp dried osmanthus flower
250 g sugar
3-5 tbsp wolfberries, soaked till soften

Methods:
1. Bring 2.5 L water to boil, add sugar and agar-agar powder, keep stirring till dissolve.
2. Add dried osmanthus flower and wolfberries, simmer for 1-2 minutes then turn off the heat. Pour the mixture into the mould and let it set. Chill in refrigerator for at least two hours before serving.






This post is linked to My Treasured Recipes#5 - Chinese New Year Goodies (Jan/Feb 2015) Hosted by Miss B of Everybody Eats Well in Flanders & Co-Hosted by Charmaine of Mimi Bakery.






And also linked to Cook and Celebrate: CNY 2015 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.




5 comments:

  1. 煮滚水了才放菜燕粉?
    我是清水和菜燕粉+糖一起煮到滚的哦>_<

    ReplyDelete
  2. Hi Violet,

    I guess that this must be your dessert after your CNY feast! It looks very pretty with its oriental motif and colours!

    Zoe

    ReplyDelete
  3. 菜燕粉有图看吗?桂花哪里买呢!

    ReplyDelete

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