Resipi Jelly Cake @ Vietnamese Jello
Ok ini resipi jelly kek atas permintaan pengunjung setia ,teman siber sofieyya adik “sue” ..buat
sue..tk sure 100% ..resipi ini sama ker tak dengan jelly cake yg dijual kt kedai tu..tp rupa dia mmg
ada sedikit serupa…..rasa tu tk jamin yer…sebab saya pun belum cuba dan tengok real, kadang2 resipi sama namanya lain..tp try cuba2 dan bermain dengan warna , biar ia real seakan jelly cake gitu..
Resipi saya perolehi dari kawan siber ,seorang teman berbangsa cina dari Indonesia…kenalan yang
saya kenal dari laman lama sofieyya..terputus sudah YM dengan beliau..kalau tidak sure saya boleh
bertanya lebih banyak lagi…tapi apa yang saya perati resipi nie macam kita buat agar2 santan or agar2 rainbow jer..Ahh..susah nak kata..dah nama lagi jellykan surelah agar2..hehehe..pepun kalau tak silap ada kelas sapa2 yang berminat untuk buat Jelly Cake..so, boleh tahu lebih lanjut dari situ.
Jelly cake ini rasanya tak jauh beza dengan resipi Rau Cau @ Vietnamese Jello Cake …saya sertakan sekali resipi kedua2 versi ini..selamat mencuba…
(Basic Agar-agar Jelly Cake)
Ingredient
-1 package agar agar powder (25g)
-7 cups water
-2 cups sugar (or to taste)
Satukan agar-agar dan air dan dibiarkan berehat selama ½ jam.Kemudian larutkan diatas api,
masukkan gula, kacau sehingga larut. Masukkan pewarna dan isikan di dalam acuan.
Jika suka jeli tekstur yang agak crunchy, boleh kekal air seperti dalam
resipi, tetapi kalau hendakkan jeli lebih lembut boleh tambah air 8-9
cawan.Sekiranya untuk tambah perasa yang cair..kena kurangkan kandungan
air dan ikut kekerasan jelly yang anda mahu.
Sebagai contoh untuk perasa pandan, keluarkan 1 secawan air dan
gantikan dengan 1 cawan jus pandan. Apa saya selalu saya buat didihkan
agar-agar dengan 5 cawan air, tambah gula dan bahagikan campuran itu
dua bahagian.
1 cawan dimasukkan santan,dan satu bahagian lagi dimasukkan perasa
pandan 1 cawan. Tuang selapis-selapis..biar sejuk sedikit lapisan
pertama baru tuang lapisan kedua..nanti anda akan dapat lapisan jelly
santan kelapa dana lapisan jelly pandan.
Jika nak kan seperti jelly cake di dalam “acuan gambar” tu.. masukkan
santan beserta colour kesukaan, biarkan ia keras..baru lapiskan
satu-satu perasa jelly yg anda kehendaki….kalau tidak keras takut
nanti bercampur antara satu sama lain.
Untuk membantu kekalkan warna-warna daripada bleeding cuba tambahkan
sedikit krim tartar sedikit atau lemon / jus limau.Memang nampak agak
sukar tetapi sebenarnya ia amat menyeronokkan..So, Selamat mencuba dan
berjaya.
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Recipe for agar-agar:
500ml of water
1 Tbsp agar-agar powder
100g sugar
a few pandan leaves
1. Boil all the above together. When boiled, remove from fire & keep warm in a crockpot.
2. Meanwhile, mix together 90 ml coconut milk (with a pinch of salt added to it) and 90 ml fresh milk. Boil. Switch off fire when it’s just about to boil.
3. To assemble: For every clear layer, add color and 2 Tbsp warm water.For every opaque layer, add color and 2 Tbsp coconut/milk mixture.
Sumber :Resipidiana.blogspot.com
AGAR-AGAR PELANGI INDAH
By: Mami Asmah Laili
Bahan A
20 gm serbuk agar-agar
340 gm gula pasir
1725 ml air
6-8 helai daun pandan
Bahan B
20 gm serbuk agar-agar
340 gm gula pasir
1725 ml santan (dari 2 biji kelapa parut putih)
- saya gunakan 1 liter santan KARA + 725 ml air) – ni kes mls nak perah lerr..
1 sudu teh garam
Bahan C
Loyang berukuran 23 x 23 x 8 cm (lebih kurang 9 x 9 x 3 inci)
Pewarna ungu, kuning, merah, hijau atau apa pun warna pilihan anda
Cara-Cara
Masak Bahan A sehingga mendidih. Masak pula Bahan B sehingga mendidih. Tuang ke dalam loyang sebanyak 230 ml agar-agar santan (Bahan B). Tunggu sebentar sehingga ia hampir keras, baru dituangkan lapisan kedua iaitu 230 ml agar-agar jarang (Bahan A). Biarkan sehingga hampir keras, lalu dituangkan lapisan seterusnya dengan menggunakan setetes dua pewarna pilihan anda.
Ulangi melapis sehingga agar-agarnya habis digunakan, mengikut contoh susunan di bawah. Agar-agar yg hendak digunakan itu haruslah berada di atas api yg kecil, supaya ia senantiasa cair dan mudah bila dibancuh dgn pewarna.
Setelah selesai melapisnya, tunggu hingga ia sejuk, barulah didinginkan dalam peti sejuk. Enak dihidangkan dalam keadaan dingin.
Contoh Lapisan:
LAPISAN 1 – 230 ML AGAR-AGAR PLAIN SANTAN
LAPISAN 2 – 230 ML AGAR-AGAR PLAIN JARANG
LAPISAN 3 – 230 ML AGAR-AGAR UNGU SANTAN
LAPISAN 4 – 230 ML AGAR-AGAR UNGU JARANG
LAPISAN 5 – 230 ML AGAR-AGAR KUNING SANTAN
LAPISAN 6 – 230 ML AGAR-AGAR KUNING JARANG
LAPISAN 7 – 230 ML AGAR-AGAR MERAH SANTAN
LAPISAN 8 – 230 ML AGAR-AGAR MERAH JARANG
LAPISAN 9 – 230 ML AGAR-AGAR HIJAU SANTAN
LAPISAN 10 – 230 ML AGAR-AGAR HIJAU JARANG
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Pic & Recipi Aunty Yochana
Coconut Agar-agar ingredients:
16 gm. agar-agar powder
1 Tbsp. Instant Jelly
200 gm. Sugar
1000 ml. thin coconut milk
200 ml. thick coconut milk
1/4 tsp. salt
3 pcs. of pandan leaves – tie into a knot
colouring of your choice
Clear Agar-agar ingredients:
16 gm. agar-agar powder
200 gm. sugar
1/2 Tbsp. Instant Jelly
1800 ml. water
3 pcs pandan leaves
colouring of your choice
Method:
(1) Boil the coconut agar-agar till boiling.
(2) Pour into different parts of the cartoon jelly mould. Leave it to half set.
(3) Pour in 1 cup of white coconut agar-agar solution. Leave it to half set.
(4) Scoop about 1 cup of the clear jelly, add in colouring of your choice
and pour on top of the coconut layer.
(5) Repeat process till finished.
Nota :-Boleh guna 100% santan pekat atau 50% santan dan 50% air.
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Vietnamese Coconut Jelly
The recipe is to just boil up 3 x 400ml cans of coconut cream (or coconut milk) with equal parts water & 2&1/2 cups sugar. Taste to see if you are happy with sweetness. Once boiled you then add a little at a time the setting agent which is a small packet of Agar Agar powder (you can find this at your local Asian grocery store – it’s a white powder with Asian writing on the packet). Whisk? it all together on the stove letting it simmer as you whisk.
This should take about 5 minutes. You can check it to see if the agar crystals have melted by using a spoon to lift up some of the liquid & pouring it out slowly – if you can see a lot of crystals on the spoon as you pour you need to just keep mixing? on the heat- the crystals eventually disappear but if there are some on the spoon I wouldn’t worry – the jelly will still set – but you may see some of the crystals that’s all. Then I remove from stove, pour into 6 containers with different dyes.
Rau Cau (Coconut, Mocha, Pandan flavored Vietnamese Jello Cake)
Ingredients
2 (0.88-ounce) package agar agar powder
6 cups coconut milk
2 1/3 cup superfine sugar, to taste
7 1/3 cups cold water
3/4 cup Sweetened Condensed Milk
1 Tbs pandan paste, to taste
1 Tbs mocha paste, to taste
Preparation
Dissolve the agar agar in water. Pour in a sauce pan then put on the stove
over high heat. Constantly stir with a wooden spoon. Bring to a boil then
immediately lower to medium heat. Keep stiring for an even, smooth
texture.
In a different pot, heat the coconut milk, then combine with the agar agar
liquid. Add sugar. Then lower the heat. Divide the mixture into 3 bowls.
Pour 4 tablespoons of condensed milk in each bowl. Add the pandan paste
in one of the 3 bowls and mocha in the second bowl. Leave the third bowl
as it is. Stir until the color is even.
Brush each mold with cold water. Pour the bowl with pandan mixture into
the mold to form the first layer. Let it cool about 10 degrees. The oil of the
coconut milk will form a skin on top. It wil start to gel. Pour the plain
coconut mixture as the second layer when the top is a little sticky to the
finger but the liquid hasn’t reach a gel consistency. Repeat the same
procedure with the mocha mixture. It’s crucial that you wait enough time in
between each layer so that the layers bind together without mixing with
each other.
Refrigerate for at least 2 hours or overnight. Unmold the jello cake onto a
serving plate. It’s delicately flavored.
kredit to :-KLIK
Vietnamese Coffee, Coconut, and Pandan Jelly (Thach Rau Cau)
1 packet of agar
Green food coloring
Vanilla extract
Condensed Milk or Sugar
Pandan extract (or use Pandan leaves, about small handful, tied together in bundle)
2 tbs of instant coffee (adjust to taste and use any brand or flavor you like)
4 cups of water
Jello mold or baking dish
Have multiple, ideally 3, small saucepans ready. Split the agar packet into thirds for each layer. The amount of condensed milk/sugar is really up to you as some people like this mildly sweet and some really sweet, so adjust according to your tastes.
For the coffee layer, heat about 1.5 cup of water in small pot, add about 1/3 of the agar packet, stir constantly until the agar dissolves. Add 2 tbs of instant coffee, add about 2 tbs of condensed milk or 2 tbs of sugar and a drop of vanilla extract. Taste, adjust condense milk/sugar to your taste and bring to boil. Carefully pour this into your mold. This will slowly set so in the meantime, start the next layer.
For the coconut layer, heat about 1 cup of water and can of coconut milk. Add 1/3 of agar packet and stir constantly. Add about 2 tbs of condensed milk or sugar and then adjust to taste and bring to boil. Before adding to the bottom coffee layer, check to make sure it is not fully set…test with your finger–it should not perforate through but spring back but still slightly sticky. You don’t want it too soft or else the coconut will just mix with the coffee. Conversely, you do not want it to completely harden or else the layers will slide apart when cut. Carefully ladle on the coconut layer to the slightly hardened, but sticky coffee layer.
Finally, for the pandan layer, heat about 1.5 cup of water, the rest of the agar packet, 1 tbs of pandan extract (if using pandan leaves, tie in bundle with twine and remove at last minute), 2 tbs of condensed milk or sugar, and a drop of vanilla extract and 2 drops of green food color. Stir constantly and adjust to taste and bring to boil. Now you’re ready to add the final layer. Again, before adding this layer, check to make sure the coconut layer is slightly hard and still sticky to the touch and then carefully ladle this on.
Let the jelly cool at room temperature or refrig.(makes 1 small jelly cake)
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Saw some colourful agar-agar (jelly) at Vietnamese shop the other day which inspired me to make this jelly. Agar-agar also known as kanten, is a setting agent or jelly made from the mucilage of several species of sea vegetables. The use of Agar Agar as a setting agent dates back to 16th Century Japan.
Agar Agar can be used in exactly the same way as gelatine, however, it must be prepared in a certain way. Before using Agar Agar in a recipe, the flakes or powder must be soaked until a liquid is formed and then simmered for several minutes before setting.This product may be considered superior to gelatine as it does not melt easily and has a firmer texture. Agar Agar is commonly used to make pies, fruit desserts, jams, jellies, sauces and vegetable moulds.
Source: Yahoo Health
Ingredients (6-8 Serves):
Agar-agar A
10gm agar-agar
100gm small strawberry
3 cup water
1/4 cup sugar
1/4 tsp vanilla essence
Agar-agar B
10gm agar-agar
100gm small strawberry
1 cup water
2 cup milk
1/4 cup sugar
2-3 drop red food colouring
Directions:
1. Put all ingredients A except strawberries in a pot, bring to boil and simmer until agar-agar is dissolved. Remove from heat and stand for 10-15 minutes.
2. Place strawberries single layer in a small pan, pour in agar-agar slowly and let it set.
3. Put all ingredients B except milk in a pot, bring to boil and simmer until agar-agar is dissolved. Remove from heat.
4. Blend agar-agar B and add in milk in batches. Sift the mixture and set aside.
5. Cut agar-agar A into chunk, which each piece contain 1 strawberry.
6. Place agar-agar A in a baking dish or container and fill in agar-agar B. Cool completely and refrigerator before serve.
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