黃金桂花椰汁糕 免烤純素減糖版 Osmanthus Coconut Jelly Reduced-sugar version for a plant-based delight!
網路上有的黃金椰汁糕多數是吉利丁版，我試了一個植物減糖版，口感一樣Q彈，用豆漿取代牛奶，配方經過調整，絶對是濃濃椰子香，不用擔心沒有豆漿味的唷～但椰汁糕的外表太平凡，外加一桂花果凍，有如包裹了一層透明外殼，晶瑩剔透，是不是立時升級貴氣滿滿❓我用了好眠桂圓茶配方製作果凍，一貫低糖，吃起來不會太甜，有需要可加入桂花糖蜂蜜食用～
◤椰汁糕 ♦ 材料15pcs @3×3 cm 方丁 （若用視頻中的6吋正方固底模具，所有食材 x 2）
- 䈮篛粉 Konjac Jelly Powder 8 g
- 白砂糖 White Granulated Sugar 25 g
- 單晶冰糖 Monocrystal Sugar 25 g
- 餐桌鹽 Table Salt 手指沾一小撮
- 室溫飲用水 Drinking Water 90 ml
- 濃椰漿 Coconut Milk 230 ml
- 無糖豆漿 Unsweeten Soymilk 150 ml
◤桂圓枸杞菊花糕 ♦ 材料 15pcs @3.5x 3.5 cm
- 杭菊 Hang Ju (Chrysanthemum morifolium) 3 g
- 枸杞 Goji berries 5 顆
- 桂圓乾 Dried longan 5 顆
- 麥冬Dwarf Lilyturf Root Tuber 5 g
- 西洋蔘片 (花旗蔘片) American ginseng slices 2 g
- 清水 Drinking Water 300 ml
- 桂花 Osmanthus flowers 3 g
- 白砂糖 White granulated sugar 10 g
- 白色羅漢果糖 White Monfruit Sweetener 15 g
- 䈮篛粉 Konjac Jelly Powder 18 g
◤模具
- 15 連魔方矽膠模具 3×3 cm 方丁 1 個
- 15 連魔方矽膠模具 3.5x 3.5 cm 1 個
或
- 6 吋正方形固底模具 1 個 (椰汁糕份量 x 2)
- 8 吋正方形固底模具 1 個 (桂圓糕份量 x 2) 凝固後需要自行切割
◤純素椰汁糕 ♦ 做法
❶ 小鍋裡放入䈮篛粉混合白砂糖、單晶冰糖、鹽用打蛋器攪拌均勻，這樣可防止䈮篛粉在加熱的過程中結塊。加入室溫飲用水，中火加熱，不停攪拌至完全溶化成濃稠的透明液體
❷ 加入無糖豆漿，中火加熱，持續攪拌至糖完全溶化
❸ 最後加入椰漿，續攪拌至完全溶化，撈起浮沫，倒入矽膠方丁模具裡，放入冰箱冷藏最少 1 小時至冰涼凝固狀態
❹ 取出凝固的椰汁糕方丁（若用方形固底模具需自行切成方丁），放入矽膠模中，四週留有空隙
◤桂圓枸杞菊花糕♦ 做法
❺ 杭菊、枸杞、桂圓乾、麥冬、西洋蔘片、清水放入鍋裡煮至沸騰，大火煮至沸騰後，調至小火悶 30 分鐘成桂圓茶
❻ 桂圓茶網篩過濾沖入桂花中，加蓋悶 10 分鐘，桂花不要悶太久否則會苦澀
❼ 白砂糖、羅漢果糖、䈮篛粉、桂花、放入大碗裡用打蛋器攪拌均勻，用網篩過濾桂圓茶倒入攪拌至糖䈮篛粉和全完溶化，䈮篛粉溶化後很快會凝固，若出現凝固狀，倒模前可隔水加熱，燙手的液體淋上去才能把椰汁糕牢牢黏在一起
❽ 燙熱的桂圓茶倒入椰汁糕中，蓋過椰汁糕的頂部，放進冰箱冷藏 1~2小時
❾ 硅膠脫模很方便可直接脫膜享用，不需泡熱水
◤小叮嚀
- 椰汁糕的配方為了突顯椰汁糕的香味和保持潔白的顏色，特意使用白砂糖和單晶冰糖，單晶冰糖的甜度是白砂糖的一半，吃起來甜味溫和清雅，不死甜
- 桂圓茶想減糖，用了白砂糖和羅漢果糖的組合。沒冰糖和羅漢果糖可全用白砂糖取代
- 推薦 15 連魔方矽膠模具，容易做出規整的方丁，凝固後不用切割
Golden Osmanthus Coconut Jelly 🥥 Reduced-sugar version for a plant-based delight! A sweet experience desired by both taste buds and soul. 👍
On the internet, most golden coconut jellies are made with gelatin, but I tried a reduced-sugar plant-based version. The texture is equally chewy, using soy milk instead of dairy milk and adjusting the recipe. It’s absolutely rich in coconut flavor, so no need to worry about the absence of soy milk taste. Plus, the appearance of coconut jelly alone is ordinary, but with an added layer of osmanthus jelly, it’s like wrapping it in a transparent shell—crystal clear, instantly elevating the luxuriousness. I used a sleep-promoting osmanthus tea recipe to make the jelly, consistently low in sugar and not overly sweet. If desired, you can add osmanthus sugar or honey for consumption.
◤Coconut Jelly ♦ Ingredients for 15 pieces, 3×3 cm squares (If using the 6-inch square fixed-bottom mold from the video, multiply all ingredients by 2)
Konjac Jelly Powder 8 g
White Granulated Sugar 25 g
Monocrystal Sugar 25 g
Table Salt, a pinch with fingertips
Drinking Water, room temperature 90 ml
Coconut Milk 230 ml
Unsweetened Soymilk 150 ml
◤Osmanthus Goji Chrysanthemum Jelly ♦ Ingredients for 15 pieces, 3.5×3.5 cm squares
Hang Ju (Chrysanthemum morifolium) 3 g
Goji berries 5 pieces
Dried longan 5 pieces
Dwarf Lilyturf Root Tuber 5 g
American ginseng slices 2 g
Drinking Water 300 ml
Osmanthus flowers 3 g
White Granulated Sugar 10 g
White Monfruit Sweetener 15 g
Konjac Jelly Powder 18 g
◤Molds
15-piece silicone cube mold, 3×3 cm squares, 1 piece
15-piece silicone cube mold, 3.5×3.5 cm squares, 1 piece
Or
6-inch square fixed-bottom mold, 1 piece (double the amount for coconut jelly)
8-inch square fixed-bottom mold, 1 piece (double the amount for osmanthus jelly, requires cutting after solidifying)
◤Vegan Coconut Jelly ♦ Instructions
❶ In a small saucepan, mix konjac jelly powder, white granulated sugar, monocrystal sugar, and salt with a whisk. This prevents the konjac jelly powder from clumping during heating. Add room temperature drinking water and heat over medium heat, stirring constantly until completely dissolved into a thick, transparent liquid.
❷ Add unsweetened soymilk and continue heating over medium heat, stirring constantly until the sugar is completely dissolved.
❸ Finally, add coconut milk and continue stirring until fully dissolved. Skim off any foam, pour the mixture into the silicone square molds, and refrigerate for at least 1 hour until chilled and solidified.
❹ Remove the solidified coconut jelly squares (if using a square fixed-bottom mold, cut them into squares as needed) and place them in the silicone molds, leaving space around the edges.
◤Osmanthus Goji Chrysanthemum Jelly ♦ Instructions
❺ Add Hang Ju (Chrysanthemum morifolium), goji berries, dried longan, Dwarf Lilyturf Root Tuber, American ginseng slices, and water to a pot. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes to make osmanthus tea.
❻ Strain the osmanthus tea and pour it into a container with osmanthus flowers. Cover and let it steep for 10 minutes. Be careful not to steep the osmanthus flowers for too long, as it may become bitter.
❼ In a large bowl, combine white granulated sugar, Monk Fruit sweetener, konjac jelly powder, and osmanthus flowers. Mix well with a whisk. Strain the osmanthus tea into the bowl and stir until the sugar and konjac jelly powder are completely dissolved. The konjac jelly powder will solidify quickly once dissolved. If it solidifies before pouring into the mold, you can heat it over a water bath and pour the warm mixture over the coconut jelly to adhere them together.
❽ Pour the hot osmanthus tea into the coconut jelly, covering the top. Place it in the refrigerator and chill for 1-2 hours.
❾ The jelly is easy to remove from the silicone mold. Simply unmold and enjoy without the need for soaking in hot water.
◤Tips
- To highlight the flavor and maintain the white color of the coconut jelly, white granulated sugar and monocrystal sugar are used. Monocrystal sugar is half as sweet as white granulated sugar, resulting in a mild and elegant sweetness without being overly sweet.
- For the osmanthus tea, a combination of white granulated sugar and Monk Fruit sweetener is used to reduce the sugar content. If you don’t have Monk Fruit sweetener, you can use only white granulated sugar.
- I recommend using a 15-piece silicone cube mold to create uniform squares without the need for cutting after solidifying.
