Thursday, 28 May 2015

芒果肠粉 Mango Cheong Fun

五月初时原本打算暂时不上帖子,所以就常常煲港剧和看一些美食节目,刚好就看到了肥妈的芒果肠粉,这款甜品卖相很特别,用特制的芒果味粉皮将芒果条卷起来,再淋上一些椰浆和撒上芝麻,橙色和白色的配搭相当吸引人。其实很想尝试这个食谱,因为粉皮是用木薯粉和芒果泥做成的,感觉一定很香很Q,不过可惜食谱里没有提供液体的份量,所以我就只好放弃,另寻其他食谱


其实芒果肠粉和芒果捞河的材料都是一样的,只是前者是用蒟蒻果冻将芒果条包起来,而后者是将蒟蒻果冻切成条状,伴与芒果丁一起吃。做这个芒果肠粉真的有点难度,蒟蒻果冻做成的肠粉皮太滑了,要将芒果厚条卷起来真的是很难,包了好几次才成功。芒果肠粉和芒果捞河这两款甜品都是很容易准备,煮好的蒟蒻果冻在室温很快就凝固了,加上准备芒果泥、芒果丁和芒果条只须要很短的时间,所以在大约半个小时内就可以完成了。这两款甜品除了容易准备,材料的价钱也不会太贵,一包水晶蒟蒻果冻粉、两盒椰浆和四粒芒果就可以做成八人份的甜品。之前做了四款芒果甜品,这个芒果肠粉是最后一款了,连续吃了两个星期的芒果,看来也是该暂时停一停了。











































芒果肠粉

材料:
蒟蒻肠粉:
水晶蒟蒻果冻粉 5克
糖 60克
椰漿 200毫升
冷水 250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 2粒 (我用golden water lily mango)
食用水 40毫升
糖 20克

装饰:
烤香芝麻 适量

做法
1. 蒟蒻肠粉:
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(15 X 13寸),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:
将芒果去皮切成四个厚条。把剩余的芒果肉约150克、食用水和糖入搅拌机内,搅拌至幼滑,做成芒果酱。把芒果条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,切成四片。把芒果条放在蒟蒻肠粉皮上,卷起来成条状。将芒果肠粉块状放入盘中,淋上芒果酱,撒上一些芝麻和香兰燕菜丁即可食用。


份量:4人份




Mango Cheong Fun

Ingredients:
Konnyaku cheong fun:
5 g Konnyaku jelly powder
60 g sugar
200 ml coconut milk
250 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:
2 mangoes (I used golden water lily mango)
40 ml water
20 g sugar

For garnish:
Some toasted white sesame

Method:
1. Konnyaku cheong fun:
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 (15" X 13"), 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 4 thick strips and the remaining mango flesh cut into chunks. To make mango puree, combine mango chunks (about 150g), water and sugar into a blender, blend until smooth. Chill the mango puree and mango strips in refrigerator until ready to serve.

4. To serve:
Remove the konnyaku cheong fun from refrigerator and and cut into 4 pieces. Place the mango strips on the konnyaku cheong fun and roll them up and transfer to serving plates. Drizzle the mango cheong fun with mango puree. 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(200毫升椰浆+ 250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 (200ml coconut milk + 250ml 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






5 comments:

  1. Oh wow, this looks really interesting. Who can resist such wonderful & chilling dessert.
    Thanks for sharing.
    Regards, Kristy

    ReplyDelete
  2. 再次谢谢你用心的为我们带来好特别的芒果肠粉。
    我开始爱上你家了,哈。。。。

    ReplyDelete
  3. This comment has been removed by the author.

    ReplyDelete
  4. 谢谢你为我们带来这么棒的芒果肠粉。
    你家的作品常带来惊喜。

    ReplyDelete
  5. 谢谢你为我们带来这么棒的芒果肠粉。
    你家的作品常带来惊喜。

    ReplyDelete

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