香甜嫩滑｜ 香濃椰汁糕 Cocount milk cake
椰汁糕是一道港式甜品，口感冰涼嫩滑，很適合夏天享用。椰汁糕也是大家小時候上酒樓夢𥧌以求的美食，不過吃到的機會不多。其實這甜品的做法很簡單，超市走一轉已經可以買齊。食譜中的牛奶建議用鮮奶而非常溫奶，因為出來的味道較香，顏色亦較白。另外由於椰籵糕溶液毋須完全煮沸，所以食譜中的水必須為曾經煮沸的凍滾水，或經過過濾的食用水。
食材
- 椰汁 Coconut milk 500毫升/ml
- 全脂奶 Whole milk 375豪升/ml
- 凍滾水 Cold biiled water 375豪升/ml
- 白砂糖 Granulated sugarr 150克/g
- 魚膠粉 Gelatin powder 45克/g
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1
在糕模內塗一層油，方便脫模 Grease a cake mold with oil for easy removal.
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2
將水加進鍋內，毋須開火 Pour water into a pot and do not heat.
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3
加入魚膠粉拌勻至溶化 Add gelatin powder and stir until dissolved.
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4
加入椰汁拌勻 Add coconut milk and stir well.
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5
加入牛奶拌勻 Add milk and stir well.
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6
加入白砂糖拌勻 Add sugar and stir well.
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7
一邊細火慢煮，一邊攪拌，當感覺到魚膠化和糖都完全溶化就可熄火 Cook over low heat while stirring until the gelatin and sugar are completely dissolved.
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8
將椰籵糕溶液隔篩注入糕模內 Pour the coconut milk cake mixture through a sieve into the mold.
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9
用火槍燒去氣泡，沒有火槍的話可用湯匙𢳂走 Use a torch to remove air bubbles or use a spoon to remove them.
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10
放雪櫃雪2小時至凝固 Chill in the fridge for 2 hours until set.
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11
用小刀在椰汁糕邊輕刮，以便脫模 Lightly scrape the edge of the coconut milk cake with a knife to help it release from the mold.
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12
切去邊位 Trim the edges.
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13
切件即成 Cut into pieces and serve.
