Young Coconut jelly layer

Young Coconut jelly layer

Liven family atmosphere present you with something special in the middle of family togetherness, especially in relaxed moments.

Order-order dishes Young Coconut Layer feels is perfect for adding warmth in the middle of your togetherness with people you love :)

Category Cuisines: Cakes
Ingredients:

White Lining Material:
500 ml coconut milk, and 1 1/2 coconut
100 grams of granulated sugar
1 packet gelatin white powder
1 young coconut, rake rough
1 egg, lightly beaten
1/2 teaspoon coconut scent (coconut essence)

Chocolate Lining Material:
200 grams of brown sugar
1 packet gelatin white powder
750 ml of water

Coconut Milk Sauce Ingredients:
200 ml coconut milk from half coconut
1 sheet of pandan leaves
1/2 teaspoon salt

How to prepare:

Make the white layer:
1. Boil coconut milk while stirring, stirring.
2. Remove and let cool.
3. Separate the thick coconut gathered in the surface.
4. Cook the liquid coconut milk with sugar and gelatin to boiling.
5. Enter the coconut rake, and remove from the fire.
6. Enter the beaten eggs, essence oil, and coconut milk.
7. Stir until blended completely, then pour into the pan.
8. Set aside to cool.
9. Once hardened, rake jelly with a spoon and set aside.

Make the chocolate layer:
1. Cook brown sugar, gelatin and water until boiling, then strain.
2. Moisten glass / bowl with water.
3. Pour 1 tablespoon vegetable gelatin chocolate into it.
4. The rest leave on low heat to keep it liquid.
5. Enter the dredged gelatinous white into a glass / bowl.
6. Let cool slightly.
7. Pour another gelatinous brown on top, give dredged gelatinous white.
8. Do it on until the second gelatinous substance discharged.
9. Try to brown the top.
10. Refrigerate until hardened.

Make Coconut Milk Sauce:
1. Cook the coconut milk, pandan, and salt to a boil while stirring-stirring constantly so as not to break the coconut milk.
2. Remove, let cool and serve with jelly.

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