Papaya coconut milk jelly(mu gua ye nai dong )

Papaya coconut milk jelly

Introduction:

Production steps:

Step 1: prepare the washed papaya;

Step 2: cut the papaya from the head and dig out all the black seeds with a long handled spoon.

Step 3: put milk into the pot, then pour in coconut milk, coconut powder, sugar and fish glue powder, heat over low heat until boiling, then melt all sugar and fish glue powder.

Step 4: pour the coconut milk slurry to room temperature into the hollowed papaya (you can put the papaya in a bowl or cover the cup to keep it upright).

Step 5: cover the part of the melon stalk, wrap it with fresh-keeping film and put it in the refrigerator for 2-3 hours.

Step 6: take out the papaya, peel off the skin, cut it and put it on a plate.

Materials required:

Papaya: 1

Milk: 200ml

Coconut milk: 50ml

Coconut powder: one pack

Sugar: 20g

Fish glue powder: 10g

Note: 1, no coconut milk can also only add coconut powder. 2. Without fish glue powder, you can also add gelatine tablets, agar or jelly powder. 3. If it is found that the jelly does not coagulate, the fish glue powder or jelly powder is put less, you can add an appropriate amount and boil it again; if you feel that the jelly is too hard, the fish glue powder is put more, you can add some water and boil it again.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: sweet

Chinese PinYin : Mu Gua Ye Nai Dong