椰汁芒果腸粉伴黑糖蜜 Mango in Coconut Roll with Brown Sugar
用芒果整嘅甜品真係層出不窮，好似呢個芒果腸粉，甜品舖食絕對唔平，其實自己整就好簡單。厚厚嘅芒果肉加埋用椰汁做、滑捋捋嘅腸粉皮，仲有香甜嘅黑糖蜜，三重口感，滋味十足！就係想易捲啲，腸粉皮可以整厚少少，而且腸粉皮仲可以變身做「河粉」，配埋芒果汁做湯又係另一種食法。
食材
- 芒果 Mango 2個 x2
- 蒟蒻粉 Glucomannan 60g
- 椰漿 Coconut cream 300ml
- 水 Water 400ml
- 糖 Sugar 40g
黑糖蜜 Brown Sugar Syrup
- 黑糖 Brown sugar 60克 60g
- 水 Water 30毫升 30ml
- 蜜糖 Honey 10克 10g
-
1
黑糖及水拌勻，放入電飯煲中，按煮飯鍵 Stir well brown sugar and water. Then put it into a rice cooker. Press the 'Cook' button.
-
2
待煮好後，將取黑糖漿，稍為放涼後，加入蜜糖拌勻成黑糖蜜 Let cool after cooked. Then add honey and stir well.
-
3
糖、蒟蒻粉及水在鍋中攪拌勻 Stir sugar, glucomannan and water in a bowl.
-
4
加入椰漿，細火煮至微滾後熄火 Add coconut cream, boil it in low heat and then close fire.
-
5
將適量椰漿倒進平底盤內，輕輕搖動使椰漿變成薄薄的一層，放置2分鐘待其凝固 Pour some coconut cream into the baking sheet, and shake it mildly to make li flat.Leave it for 2 minutes until it sets.
-
6
芒果去皮取肉，成長方塊 Peel mango and take the meat, then cut it into a rectangular pieces.
-
7
將芒果肉放在已凝固的椰汁片上，用刮刀捲成腸粉 Put the mango meat onto a piece of coconut cream. Then roll it.
-
8
淋上黑糖蜜享用 Coat the rice noodle roll with brown sugar syrup. Enjoy.
