Jelly mooncake
By EliCassin
The Mid-Autumn Festival is approaching, and the various mooncakes in the shopping malls are dazzling. Today, I made jelly mooncakes purely for fun. Colorful colors, crisp and smooth, and the taste is also good.
Recipe Recommendations
- qingshui 450 ml
- coconut milk 50 ml
- milk 1 tablespoon
- fragrant orchid leaf appropriate amount
- food coloring appropriate amount
- sugar 50 grams
- sweetening
- cook
- half an hour
- simple
Steps for Jelly mooncake
1
Ingredients: Yancai essence-2 teaspoons, sugar-50g, water-450ml, coconut milk-50ml milk-1 tablespoon, vanilla leaves-several slices (no need to put them in) Food coloring
2
Take a milk pot, add the Chinese cabbage essence, sugar and water and stir well.
3
Add fragrant orchid leaves, leave them alone. Cook over low heat until boiling.
4
Add coconut milk and stir well.
5
Add milk and continue to stir.
6
Cook until small bubbles emerge, and take out the fragrant orchid leaves.
7
Divide into 4 equal portions and add edible coloring.
8
Finished product picture @@ Yanli jelly mooncake.