關於 pandan coconut jelly recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

#วุ้นสังขยา
🤟🏼 เอาใจคนชอบรสชาติของสังขยา ในรูปแบบวุ้น มาพร้อมกับวุ้นกะทิ 🥥😋
ดูสูตรได้ที่ https://bit.ly/3x261Rc
VDO : https://fb.watch/6qjRNb-sZf/

🛒 สนใจสั่งซื้อผลิตภัณฑ์ของชาวเกาะ
📲 สามารถช้อปออนไลน์ได้ที่ shopee
https://shopee.prf.hn/l/rvOP9qM
Facebook: https://www.facebook.com/CHAOKOH.TH
website: https://bit.ly/2NqO3pK

Pandan Kaya Jelly
Jiggly dessert with the flavor of creamy pandan custard and coconut jelly. Get recipe https://bit.ly/3x261Rc
VDO : https://fb.watch/6qjRNb-sZf/

#ตามสั่งตามนั้น #ตามสั่ง #อาหารตามสั่ง #ขนมไทย #สังขยา #วุ้นกะทิ #แจกสูตร

#วุ้นสังขยา
🤟🏼 เอาใจคนชอบรสชาติของสังขยา ในรูปแบบวุ้น มาพร้อมกับวุ้นกะทิ 🥥😋
ดูสูตรได้ที่ https://bit.ly/3x261Rc

🛒 สนใจสั่งซื้อผลิตภัณฑ์ของชาวเกาะ
📲 สามารถช้อปออนไลน์ได้ที่ shopee
https://shopee.prf.hn/l/rvOP9qM
Facebook: https://www.facebook.com/CHAOKOH.TH
website: https://bit.ly/2NqO3pK

Pandan Kaya Jelly
Jiggly dessert with the flavor of creamy pandan custard and coconut jelly. Get recipe https://bit.ly/3x261Rc

#ตามสั่งตามนั้น #ตามสั่ง #อาหารตามสั่ง #ขนมไทย #สังขยา #วุ้นกะทิ #แจกสูตร

[Recipe] Easy Matcha Coconut Chestnut Kueh Pudding 抹茶椰子布丁粿 🍵 🌴

Not sure if you have tried Kuih Tako- a Thai two-layer dessert comprising of coconut milk and pandan served in a squarish pandan leaf box. It is typically filled with water chestnuts which brings about a refreshing crunchiness.

Here I am giving it a spin by using Japanese green tea instead of Pandan—not only saving the time for extracting Pandan juice but the bittersweet tea taste also makes it less cloying. Texture wise, it falls between a pudding and a Kueh. For the water chestnuts, I use Milli water chestnuts which makes preparation more convenient without compromising on the quality. No sugar is added to the coconut milk layer, but feel free to add them if you like it sweeter. You can also make this in glasses besides jelly mold

Ingredients (makes 16 jellies) :
Set A Coconut layer:
200ml Kara low fat coconut milk
100ml low fat milk
25g mung bean flour
1/4 tsp salt

Set B Matcha Layer:
5pcs Milli Water Chestnuts
10g matcha
25g mung bean flour
35g sugar
250ml water

Steps:
Combine Set A ingredients in a pot and stir well. Heat and whisk till thicken. Pour into jelly molds, filling them only halfway.
Cut water chestnuts into dices and fill them on the cooled coconut layer
Combine Set B ingredients in a pot and stir well. Heat and whisk till thicken. Pour into the jelly molds to fill as the remaining half.
Chill in fridge for 3-4 hours. Unmold and serve

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Yummynya tengok kek pandan ni..teksturnya yang licin ni memang menarik betul..rasa lembut dan lemak berkrim pula memang sedap la kalau dimakan waktu sejuk-sejuk..nak buat pun tak susah tau ??

Resepi Kek Lapis Kastad Pandan Gebu | Soft Custard Pandan Layer Cake Recipe

//Bahasa Melayu
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Bahan-bahan (Adunan Pandan)

4 kuning telur

1/4 cwn gula kastor

1/4 cwn minyak jagung

1/4 cwn pes pandan + sedikit air

1 1/4 cwn tepung naik sendiri

1 sk serbuk penaik


Bahan-bahan (Adunan Telur)

4 putih telur

1/4 sk serbuk tartar


Bahan-bahan (Adunan Kastad)

400 ml santan

200 gm pes pandan + sedikit air

600 ml air

1/2 cwn gula kastor

10 gm serbuk agar-agar

100 gm tepung jagung

1 sk garam

1 sk pewarna hijau


Cara memasak

1. KEK PANDAN: Campurkan telur kuning bersama gula kastor. Kacau campuran menggunakan pemukul telur sehingga gula larut.

2. Tambahkan pes pandan, minyak jagung, tepung naik sendiri sedikit demi sedikit dan serbuk penaik. Kacau rata dan ketepikan.

3. Pukul putih telur hingga berbuih kecil dan masukkan serbuk tartar. Teruskan memukul sehingga soft peak.

4. Masukkan campuran putih telur dan serbuk tartar yang telah dipukul sedikit demi sedikit ke dalam adunan kek. Gaul perlahan hingga sebati dengan menggunakan teknik kaup balik.

5. Tuangkan adunan ke dalam loyang bulat bersaiz 7 inci yang beralaskan baking paper.

6. Panaskan ketuhar pada suhu 170°C. Bakar selama 25-30 minit.

7. Biarkan kek sejuk dan potong kepada dua lapisan.

8. ADUNAN KASTAD: Satukan kesemua bahan dan kacau sebati.

9. Masak adunan menggunakan api perlahan sehingga pekat.

10. Apabila adunan kelihatan berkilat, tutupkan api dan ketepikan.

11. KEK LAPIS PANDAN: Tuangkan adunan kastad ke dalam loyang dan ratakan menggunakan spatula.

12. Kemudian, lapiskan kek di atasnya dan tambahkan satu lagi lapisan adunan kastad. Ulang langkah yang sama pada lapisan kek kedua.

13. Biarkan kek di dalam peti sejuk selama 3-4 jam sebelum dihidangkan.

14. Hiaskan kek dengan serbuk kelapa kering dan hirisan daun pandan.


//English
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Ingredients (Pandan Mixture)

4 egg yolks

1/4 cup of castor sugar

1/4 cup of corn oil

1/4 cup of pandan paste + bit of water

1 1/4 cups of self-raising flour

1 tsp of baking powder


Ingredients (Egg Mixture)

4 egg whites

1/4 tsp of tartar powder


Ingredients (Custard Mixture)

400 ml coconut milk

200 gm pandan paste + bit of water

600 ml water

1/2 cup of castor sugar

10 gm jelly powder (agar-agar)

100 gm corn flour

1 tsp of salt

1 tsp of green food coloring


Cooking methods

1. PANDAN CAKE: Mix egg yolks with sugar. Stir them using a whisk until the sugar is dissolved.

2. Then, add in pandan paste, corn oil, self-raising flour bit by bit and baking powder. Stir them well and set aside.

3. Beat egg whites forming small bubbles and add in tartar powder. Continue to beat until soft peak.

4. Add in beaten egg white and tartar powder into cake batter bit by bit. Slowly fold them using folding-technique until well combined.

5. Pour the batter into a 7-inch round baking pan lined with baking paper.

6. Preheat the oven at 170°C. Bake for 25-30 minutes.

7. Let it cool and cut into 2 layers.

8. CUSTARD MIXTURE: Combine all ingredients and stir well.

9. Cook over low heat until thicken.

10. When the custard appears shiny, turn off the heat and set aside.

11. PANDAN LAYER CAKE: Pour custard mixture into a baking pan and smoothen using spatula.

12. Then, place a layer of cake over it and add in one more custard mixture layer. Repeat the same steps on second layer cake.

13. Chill the cake inside the refrigerator for 3-4 hours before serve. 

14. Decorate the cake with dried coconut flakes and sliced pandan leaves.


Nak resepi lagi?
Sertai Telegram Rasaflix di
https://t.me/rasaflix

#kek #kekpandan #keklapispandan #keklapis #kastad #dessert #recipe #resepi
#kisahdunia #rasaflix
#lemankakap #kdboom #nntaca #makenon

ส่วนผสม
- กะทิถุงชาวเกาะพาสเจอไร้ส์ 500 ml.
- น้ำตาลโตนด 400 กรัม
- เกลือ 5 กรัม
- ใบเตย 3 ใบ
- ดอกมะลิ 20 กรัม
- น้ำแข็งไส
- วุ้นมะพร้าวชาวเกาะ, ทัยทิมกรอบ, เฉาก๊วย, ข้าวโพดนึ่ง, แปะก๊วย ฯลฯ
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ingredient/recipe
- 500 ml. coconut milk pasteurized (CHAOKOH BRAND)
- 400 g. jaggery
- 5 g. salt
- 3 pandan leaves
- 20 g. jasmine
- shaved ice
- Coconut gel, Crispy ruby, Grass Jelly, Steamed Corn, Ginkgo etc.
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สูตรและเมนูอื่นของผม
https://www.youtube.com/channel/UC4ffck2VmDdcinC4MaZw-gg?sub_confirmation=1
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เชิญพูดคุย เสนอแนะร่วมกับเราได้ที่ https://www.facebook.com/กินได้อร่อยด้วย-1678513078861450/
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ติดต่องาน
e-mail : gindaiaroiduay@gmail.com
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#กะทิชาวเกาะพาสเจอร์ไรส์ #หวานเย็นราดน้ำกะทิ #เมนูหวานเย็นดับร้อน

The same recipe with no music : https://youtu.be/JuBgGPfE_So

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Ingredients:

50g sago pearl (tapioca pearl can be substitution)

150g sweet potato
150g taro

10g beet root
80ml water
100g tapioca starch

a can of coconut milk (400ml)
400ml water
60g palm sugar
3 pandan leaves

banana
mango

Instructions:

1. soak sago pearl for 30 minutes.
2. steam sweet potato and taro for 10 minutes.
3. make beet juice with beet and water. then strain.
4. bring beet juice to a boil and mix it with tapioca starch. knead well.
5. boil tapioca jelly until it starts to float. transfer into water.
6. put coconut milk, water and palm sugar together in a pot. add pandan leaves then simmer for 5 - 10 minutes. remove pandan leaves.
7. add sago pearl, sweet potato, taro and tapioca jelly.
8. add banana and mango.
9. It can be served hot or cold. as you wish ;)

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「材料」

サゴパール　50g（タピオカパールで代用可）
さつまいも　150g
タロイモ　150g（里芋や山芋で代用可）

ビーツ　10g
水　80ml
タピオカスターチ　100g

ココナッツミルク　１缶（400ml）
水　400ml
パームシュガー　60g
パンダンリーフ　3枚

バナナ　適量
マンゴー　適量

「作り方」

１、サゴパールを30分ほど浸水します。
２、さつまいもとタロイモを10分ほど蒸します。
３、ビーツと水でビーツジュースを作ります。
４、ビーツジュースを沸騰させ、タピオカスターチに加えて手早く混ぜ合わせます。
５、タピオカゼリーを茹でます。表面に浮いてきたら水に移します。
６、ココナッツミルク、水、パームシュガー、パンダンリーフを鍋に入れ、弱火で5〜10分ほど煮てパンダンリーフを取り出します。
７、サゴパール、さつまいも、タロイモ、タピオカゼリーを加え、少し煮ます。
８、バナナとマンゴーを加えます。
９、温かいままでも、冷たいままでも美味しく召し上がれます。

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I often use iHerb to get organic ingredients.

HP : http://www.iherb.com/?rcode=YOY970

Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)

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Website : http://www.peacefulcuisine.com
Instagram：@peaceful_cuisine
Facebook : https://www.facebook.com/peacefulcuisine.ryoya
Other Channel : https://www.youtube.com/c/RyoyaTakashima
App : https://play.google.com/store/apps/details?id=jp.co.c2inc.peacefulcuisine

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Equipments & etc:

Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro+
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : Adobe Premiere Pro CC
Music : Sweet Love Dream by Yoav Ilan (https://artlist.io/song/7698/sweet-love-dream?search=sweet-love-dream)

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