糖水變冰粽 🥭 楊枝甘露冰糉 🥭 蔬食可 Vegan Mango Pomelo Sago Icecream Dumplings
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糯米粽吃膩了來換換口味吧❗️糖水也可以變成冰粽啊❓自然熟成、酸甜度恰好的貴妃芒，一絲絲盛夏酸甜滋味的紅葡萄柚果肉，低卡高纖的奇亞籽取代西米，我今次做純素版，無牛奶無鮮奶油，用濃椰漿打發發口感綿密的椰子慕斯，清爽而濃郁一點不違和。加入一種材料可以讓冰淇淋不結冰渣，口感更順滑。
◤芒果冰淇淋 (夾心餡) ♦材料
- 椰奶 Kara Coconut Milk 50 ml
- 無糖燕麥奶 ／豆漿 Soy 25 ml
- 寒天粉 Tomiz Kanten Powder 2 g
- 白色羅漢果糖 Lakanto White Mont Fruit Sweetener／白砂糖 30 g
- 貴妃芒果肉(去皮去核)150g (打泥用)
- 奇亞籽 10 g
- 餐桌鹽 用手指沾一小撮
- 濃椰漿 Coconut Cream 90 g
- 紅萄葡柚果肉/西柚(去核去外皮) 100 g (1/2 個)
- 芒果丁 (1×1 cm) 100 g (不打泥）
◤班蘭冰淇淋 (粽皮) ♦ 材料
- 濃椰漿 Kara Coconut Cream 100 g
- 寒天粉 Tomiz Kanten Powder 2 g
- 濃椰漿 Kara Coconut Cream 250 g
- 羅漢果糖 60 g
- 班蘭粉 2 g / 抹茶粉 12 g
- 抹茶粉 (五十鈴）10 g (裝飾用)
◤芒果冰淇淋夾心 ♦ 做法
❶鍋里混合椰奶、燕麥奶、白羅漢果糖、寒天粉，攪拌至粉末完全溶化，先溶化粉末後加熱可避免結塊。中火加熱至沸騰
❷用手提攪拌機打成芒果奶昔，加入奇亞籽，攪拌均勻，放涼後冰箱冷藏
❸濃椰漿冰箱冷藏1小時後，用打蛋器打發至膨脹2倍，增加綿密的口感
❹混合芒果奶昔，裝入擠花袋，擠入夾心餡模具中，加入西柚果肉和芒果丁，放進冷凍室 4 小時或以上至冰硬
◤班蘭冰淇淋 (粽皮) ♦ 做法
❺100g濃椰漿加入寒天粉，隔水加熱攪拌至寒天粉完全溶化，放涼會變得濃稠半凝固
❻250g 濃椰漿加入羅漢果糖、班蘭粉用網篩過濾，加入❺
❼用打蛋器打發至膨脹 2 倍
❽裝入擠花袋，在模具內繞圈，中間留空方便放入夾心餡
❾從冰箱取出❹，放入夾心，班蘭冰淇淋擠滿表面，不用抹平
❿冷凍2～４小時以上，取出撒抹茶粉裝余，自冷凍取出後，建議放置於室溫10～15分鐘，即可直接享用，退冰後請盡快食用完畢。不要整顆吞食，務必細嚼慢嚥避免噎到
Sticky rice dumplings have become tiresome, let’s try a different flavor! Did you know that the syrup can also be turned into ice dumplings? Ripe, perfectly sweet and sour Guifei mango, with the tangy and sweet flavor of red grapefruit flesh, and low-calorie, high-fiber chia seeds replacing the sago. This time I made a vegan version, without dairy or fresh cream. I used thick coconut milk to create a dense and creamy coconut mousse, refreshing and rich without any discrepancy. Adding a certain ingredient can prevent the ice cream from forming ice crystals, resulting in a smoother texture. If you want the recipe, leave a comment for me quickly!
◤Mango Icecream Fillings♦Ingredients
- Kara Coconut Milk 50 ml
- Unsweetened Soymilk or Oatmilk 25 ml
- Tomiz Kanten Powder 2 g
- Lakanto White Mont Fruit Sweetener／白砂糖 30 g
- Mango Pulp (Peeled, Deseeded) 150g (for puree)
- Chia Seeds 10 g
- Table Salt use a pinch with your fingers
- Thick Coconut Cream 90 g
- Pomelo (remove seeds and peel) 100 g (1/2 fruit)
- Diced Mango (1×1 cm) 100 g (without puree)
◤Pandan Icecream for Dumpling Skin ♦ Ingredients
- Kara Coconut Cream 100 g
- Tomiz Kanten Powder 2 g
- Kara Coconut Cream 250 g
- Mont Fruit Sweetener 60 g
- Pandan Powder 2 g or Matcha Powder 12 g
- Matcha Powder (Highly recommended Ceremonial Grade) 10 g (for Decoration)
◤Mango Icecream Fillings ♦ Instructions
❶ Mix coconut milk, oat milk, monk fruit sweetener, and agar powder in a pot. Stir until the powder is completely dissolved, and heat the mixture to avoid clumping. Heat over medium heat until it boils.
❷ Blend the mangoes with a hand blender to make a mango smoothie, add chia seeds, mix well, and refrigerate after cooling.
❸ After refrigerating the thick coconut milk for 1 hour, beat it with an egg beater until it doubles in volume, creating a rich and dense texture.
❹ Mix mango smoothie, put it in a piping bag, squeeze it into the sandwich filling mold, add grapefruit flesh and mango cubes, freeze for 4 hours or more until solid.
◤Pandan Icecream Dumplings Skin ♦Instructions
❺ 100g of thick coconut milk is added to agar powder, heated and stirred over a water bath until the agar powder is completely dissolved. When cooled, it will thicken and partially solidify.
❻ 250g of thick coconut milk mixed with monk fruit sugar and pandan powder, filtered through a sieve, and then combined with ❺.
❼ Beat until it has doubled in size with an egg beater.
❽ Fill the piping bag, and pipe in a circular motion inside the mold, leaving space in the middle for the filling.
❾ Take out ❹ from the refrigerator, place it between the layers, and fill the surface with pandan ice cream without smoothing it.
