So since today is a quiet afternoon with most house chores done, I shall have some fun with this Mango Yogurt Jelly Cake 芒果乳酸燕菜蛋糕 .
Learning: I think because of the mango puree, the jelly has a hint of sour and my hub likes it. What I failed is that some of the pieces, I did not "scratch" the layers well enough so it fell off after cutting.
I also realised that my fridge is not really level so the layers are not even.
Texture wise, a personal preference is that I like mine a little more firm but hub is fine with it.
Thanks for sharing this recipe, I had fun doing it.
Source
What you need:
Mango layer (yellow)
700ml Mango yogurt drink200ml water10g agar agar powder1 tsp jelly powder120g sugar100g mango puree
Milk layer (white)
300ml milk200ml water5g agar agar powder50g sugar
Clear layer
7g agar agar powder1 tsp jelly powder300ml logan water (from 1 can)300ml water50g sugar3 pcs pandan leaves
Fruit of your choice, diced small.
Method:
Prepare a 8” square mold.
Combine all ingredient from mango layer except mango puree into a bowl. Stir to mix well. Bring to a boil and lower to low heat.
Pour in mango puree and bring to a boil. Remove from heat.
Pour ½ of the mango agar solution into the mold and let it set to semi hard.
Combine all ingredient from milk layer into a pot, mix well and bring to a boil.
Pour ½ into the semi set mango layer. Let it set to semi hard.
Combine all ingredients from clear layer and bring to a boil.
Pour ½ of the clear agar mixture into the semi set milk layer.
Scatter diced fruits evenly.
Pour in the remaining clear agar mixture onto the fruits. Let it set.
Pour in the remaining milk agar mixture onto the set agar mixture. Let it set.
Lastly pour in the remaining mango agar mixture onto the milk layer. Let it set.
Chill in the fridge until it solidify before cut and serve.
Enjoy!
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