Ingredients
8 gm agar-agar
200 ml tangerine juice
1 tsp tangerine zest
juice from 2 calamansi (or to taste)
60 gm sugar
300 ml water
1 1/2 tbsp condensed milk
Cooking Instruction
1. Wash agar-agar. Add tangerine zest and water and boil until agar-agar dissolves.
2. Sieve 50 ml agar-agar solution into a cup. Add condensed milk to the agar-agar solution. Keep warm by soaking in hot water.
3. Add calamansi and tangerine juice to the remaining agar-agar solution. Bring to a boil. Remove from fire and sieve half of the solution into little teacups. Keep the other half warm by soaking in hot water.
4. Chill the teacups in the refrigerator. Once the agar-agar hardens, poke holes on the surface. This would prevent the top layer from coming off. Pour the milk agar-agar solution equally into the moulds. Return to chill in the refrigerator.
5. Once harden, remove agar-agar again and make holes. Sieve in the last half of the agar-agar and chill. Serve chilled.
I used the Informal Chef recipe 4th Match 2015
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