Monday, 25 May 2015

芒果捞河 Konnyaku Noodles in Mango Puree

芒果捞河是一款港式甜品,将河粉和芒果酱捞在一起,伴以芒果丁一起食用。一听到芒果和河粉的配搭大家一定感觉很怪吧,香香甜甜的芒果配河粉会好吃吗?因为通常河粉都是用来炒,煮汤或者是做成滑蛋河,味道都是咸的。不过我相信你试过后你一定会觉得很特别,因为这芒果捞河里的河粉是用蒟蒻粉做成的,添加了椰浆和以糖调味,吃起来很香很滑,而且咬起来的口感有少许QQ的。


这芒果捞河的食谱是从这里看到的,不过食谱里蒟蒻粉的份量好像很多,所以我就自己做一些更改,依照包装指示调整了蒟蒻粉的份量,只用了半包蒟蒻粉和两粒芒果就可以做出四人份的甜品。从来没有想到蒟蒻粉可以这样用,一般都是加入清水和水果做成透明状的果冻,原来加入椰浆后做出来的口感会那么好那么香,感觉这得有点像在吃椰肉一样。切成条状的蒟蒻果冻看起来很像河粉,以香甜的芒果酱作为酱汁,加上芝麻和葱花(绿色香兰燕菜丁)作为点缀,感觉和真的河粉的排盘一样。用叉将一条条的蒟蒻河粉卷起来,然后沾上香甜的芒果酱一起吃,感觉很特别很好玩。大热天来份冰冰凉凉的芒果捞河,真的是清凉又消暑,你要不要也来一份?
















































芒果捞河

材料:
蒟蒻河粉:
水晶蒟蒻果冻粉 5克
糖 60克
椰漿 150毫升
冷水 300毫升

香兰燕菜:
燕菜粉 1/4茶匙
清水 75毫升
香兰香精 1/8茶匙
糖 1 1/2茶匙

芒果丁与芒果酱:
芒果 1粒 (我用golden water lily mango)
芒果肉 200克
食用水 50毫升
糖 20克

装饰:
烤香芝麻 适量

做法
1. 蒟蒻河粉:
在一个小锅里把冷水和蒟蒻粉混合,搅拌至无颗粒,然后加入糖,煮至滚。转至中小火,加入椰浆继续煮多一分钟即可熄火。将蒟蒻混合液倒在长方形平盤上,斜绕一圈,以便形成均匀和薄薄的一层。放置一旁待凉,然后收入冰箱冷藏备用。

2. 香兰燕菜:
将所有材料放入一个锅里,以中火煮至滚即可,倒入一个四方形平盘里,放置一旁待凉和凝固。将凝固的香兰燕菜切成细丁,做成撒在表面的葱花,收入冰箱冷藏备用。

3. 芒果丁与芒果酱:
将整颗的芒果去皮切成丁状。把200克的芒果肉、食用水和糖入搅拌机内,搅拌至幼滑,做成芒果酱。把芒果丁和芒果酱收入冰箱冷藏备用。


4. 上桌:
把蒟蒻果冻从冰箱取出,切成条状。把蒟蒻河粉和芒果丁放入玻璃碗里,然后淋上芒果酱,撒上少许芝麻和香兰燕菜丁即可享用。


份量:4人份




Konnyaku Noodles in Mango Puree

Ingredients:
Konnyaku noodles:
5 g Konnyaku jelly powder
60 g sugar
150 ml coconut milk
300 ml cold water

Pandan agar-agar:
1/4 tsp agar-agar powder
75 ml water
1/8 tsp pandan paste
1 1/2 tsp sugar

Mango cubes and puree:
1 mango (I used golden water lily mango)
200 g mango flesh, cut into chunks
50 ml water
20 g sugar

For garnish:
Some toasted white sesame

Method:
1. Konnyaku noodles:
In a saucepan mix the cold water and konnyaku powder, stir until no lumps remain.  Add sugar and bring the mixture to boil. Turn to medium low heat, add coconut milk and cook for another minute, then turn off the heat. Pour the mixture into a rectangular pan, swirl it around so it forms a thin and even layer. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

2. Pandan agar-agar:
Place all ingredients in a small saucepan, bring the mixture to boil over medium heat. Pour the mixture into a small square pan, set aside. Let it cool down and set. Dice the agar-agar and use it as mock spring onion. Chill it in the refrigerator until ready to use.

3. Mango cubes and puree
Peel the mango and cut it into cubes. To make mango puree, combine mango chunks, water and sugar into a blender, blend until smooth. Chill the mango puree and mango cubes in refrigerator until ready to serve.

4. To serve:
Remove the konnyaku jelly from refrigerator and and cut into thin strips. Transfer the konnyaku noodles and mango cubes to glass bowls, pour the mango puree over the konnyaku noodles. Sprinkle with some toasted sesame seeds and garnish with diced pandan agar-agar. Serve immediately.


Serving: 4



备注:
我用Jim-Willie牌子的水晶蒟蒻果冻粉,根据包装指示,一包10克的水晶蒟蒻果冻粉须要950毫升的液体。我只用了5克的水晶蒟蒻果冻粉,所以我将液体调整至450毫升(150毫升椰浆+ 300毫升水)。

Note:
I used Jim-Willie brand konnyaku jelly powder, according to package directions, the total amount of liquid for a packet of 10g konnyaku jelly powder is 950 ml. As I only used 5g for this recipe, so I adjusted the amount of liquid to 450ml (150ml coconut milk + 300ml water).










I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






8 comments:

  1. 好特别的一道甜品哦!你的作品常常让我惊艳!呵呵 。。

    ReplyDelete
  2. 非常好看甜美的甜品。
    我对那个河粉很有兴趣。嘻嘻嘻 。。。

    ReplyDelete
    Replies
    1. 口感很好吃,有点像椰肉。

      Delete
  3. 这道甜品真的很特别呢!
    我也对河粉有兴趣,呵呵呵

    ReplyDelete
  4. 好特别的甜品! 谢谢你为最佳食谱带来这么棒的分享!

    ReplyDelete
  5. 好特别的甜品! 谢谢你为最佳食谱带来这么棒的分享!

    ReplyDelete

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