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久休過後, 在2016年重新出發囉～第一個帶來的是做法、用料皆非常簡單的日式抹茶豆奶布丁食譜啊:)
Preparation time: 5 mins
Cooking time: 15 mins
Ingredients (約2小杯份量)
無糖豆奶 200 ml
宇治抹茶粉 1 tbsp
寒天粉 1 tsp
黑糖糖漿, 適量
Ingredients (Makes 2 little cups)
200 ml unsweeten soy milk
1 tbsp matcha powder
1 tsp agar agar powder
brown sugar syrup, for serving
Direction
1/ 在一小煲內約豆奶及抹茶粉一同加熱, 加入寒天粉攪拌至徹底溶掉
2/ 小心地倒進容器內, 回室溫後放雪櫃冷藏4至6小時
3/ 從雪櫃中取出, 享用時可在面頭放上黑糖糖漿或甜紅豆蓉啊～
Direction
1/ In a pot slowly bring soy milk and matcha powder into boil, stir in agar agar powder and ensure they dissolve
2/ Carefully pour the mixture onto container. Refrigerate for 4 to 6 hours
3/ Remove from chiller, top with brown sugar syrup or red bean paste, ready to serve!
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| Tips - 要表面夠幼滑, 可以用牙簽先刺走面頭空氣再放進雪櫃。 Getting rid of the air bubbles with toothpick for smoother surface before chilling |
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