Ingredients
Colorful Frozen
Colorful leaves
60g
Coconut milk
1500 grams
milk
50g
White jelly powder
coconut milk
400
The method of making colorful milk jelly
- Clean and dry the colorful leaves, cut them into small pieces, add 300g of water, and pour them into a blender. Filter out the colorful juice using a gauze bag (note: if you don’t like the grassy taste, you can first pour an appropriate amount of water into the pot (just the same as the colorful leaves) and bring to a boil. Cook for two minutes (if it’s too long, the colorful leaves will age a bit, you can add 3g of baking soda if you’re afraid of discoloration), then remove the supercooled water and add water to squeeze the juice)
- Pour 1200g of water and 70g of sugar into the pot, heat and stir until the sugar melts
- Mix 50g of white jelly powder with water, then pour it into boiling sugar water and stir evenly again. Continue boiling for about 2 minutes, then pour in colorful sauce and boil until the water slightly boils. (Note: Remember not to boil for too long after pouring in the colorful sauce. Just slightly boil and bubble it up.)
- Cool the boiled colorful water to about 60 degrees Celsius and put it into a container. Fill a 250ml bottle with 170ml colorful water, let it cool and solidify
- Add coconut milk and milk to the solidified colorful jelly
