材料

小南瓜半個（約300g）

魚膠粉5g

糖2湯匙

淡奶2湯匙

桂花5g

Ingredients

1/2 a small pumpkin (about 300g)

5g gelatin

2 tablespoons sugar

2 tablespoons evaporated milk

5g osmanthus flower

250ml water

南瓜去皮去籽，切成中等大小的片

Peel the pumpkin and remove the seeds

做法

1. 南瓜去皮去籽，切成中等大小的片。

Peel the pumpkin and remove the seeds. Slice into medium pieces.

2. 在鍋中將南瓜和200mL的水一起高火煮6分鐘。然後倒入攪拌器中打至幼滑。

In a pot, combine pumpkin and 200ml water to cook on high heat for 6 minutes. Transfer into a blender, blend until smooth.

3. 在碗中將南瓜煳，糖和淡奶一起攪勻。

In a mixing bowl, combine the pumpkin mixture with sugar and evaporated milk. Mix well.

4. 用一個小鍋，將魚膠粉在50mL水中溶解，加入南瓜煳中，攪勻。

In a small pot, melt the gelatin with 50ml water, then add to the pumpkin mixture. Mix well.

5. 將南瓜煳倒入準備好的模具，冷藏2小時。取出之後撒上桂花，即成。

Transfer the pumpkin mixture into molds. Then refrigerate for at least 2 hours. Sprinkle with osmanthus flowers. Ready to serve.

在鍋中將南瓜和200mL的水一起高火煮6分鐘

In a pot, combine pumpkin and 200ml water to cook on high heat for 6 minutes

然後倒入攪拌器中打至幼滑

Transfer into a blender, blend until smooth

在碗中將南瓜煳，糖和淡奶一起攪勻

In a mixing bowl, combine the pumpkin mixture with sugar and evaporated milk. Mix well

用一個小鍋，將魚膠粉在50mL水中溶解

In a small pot, melt the gelatin with 50ml water

加入南瓜煳中，攪勻

Then add to the pumpkin mixture. Mix well

將南瓜煳倒入準備好的模具，冷藏2小時

Transfer the pumpkin mixture into molds

桂花南瓜糕

轉載請註明來源：今天頭條