Wow, We were all dazzled by Amy's cooking.
And there is MITARASHI DANGO with Ground FLAXSEED Mill to add to empty carb for health. And there is the ones with MATCHA or YOMOGI (Mugwort leaves). Ingredients and cooking/preparation method is the same as previous post's.
The other one is Chinese ALMOND Jello - SHIN REN TOFU. Making them with AGAR AGAR threads, Lactose free milk, Cook's Pure Almond Extract, Del Monte's Fruit Cocktails in Juice (drain most of the juice), home made simple syrup.
When the jello is formed, cut them into squares into the serving dish. Add slightly drained fruit cocktails, add simple syrup, and serve cold.
Heat Milk and dissove AGAR AGAR threads.
The formula in the back of the package instructed dividing the package of 42.5 g/pkg, into two. Bring 20 bowls of clean water in a pot to boil. Add AGAR AGAR and stir to dissolve. Add add 1-1/2 lb of sugar, and 1 can of milk, 1/4 tsp Almond extract. Transfer to a dish, let cool, then, chill till firm.
I washed AGAR AGAR thread in a clean bowl of water till clear. I used 5 bowls of clean water and 15 bowls of Lactose Free Low Fat Milk. 1+ Cup of sugar - Taste and add more as needed. *Remember that simple syrup and fruit cocktak in juice would also add to the sweetness. Carefully bring liquid to boil to avoid spill over. Stir in the clean AGAR AGAR threads till dissolved.
Make simple syrup and open a can or two Fruit Cocktail with Juice. Chill. Depending on your taste, you might want to drain some of the juice as the acidic taste might overcome the overall taste. Add a teaspoon and half of Cook's Pure Almond Extract to the liquid.
Slice into 1/2 inch squares. Add chilled syrup and Serve.
A Can of Lychee is added to this one.
Post a Comment
Hey! what is Cooking in your kitchen?