Mango Jelly Cake 芒果燕菜蛋糕

There is a ripe mango sitting in the fridge... so I used it to make jelly cake. Simple to make and beautiful too!👇

Mango Jelly Cake 芒果燕菜蛋糕  (6" mould / 6吋模)

Ingredients:

Coconut layer /椰浆层

water / 水                                 400ml

coconut milk / 椰浆                200ml

agar powder / 燕菜粉                 3tsp

sugar/ 糖                                    80g

salt / 盐                                     1/8tsp

Mango layer / 芒果层

mango flesh / 芒果肉              200g

water / 水                                  300ml

agar powder / 燕菜粉                  3tsp

sugar / 糖                                     50g

Method:

FOR THE COCONUT LAYER:

1. In a small pot, combine water and agar agar powder and stir to distribute the powder. 
2. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved.
3. Add sugar, salt, and stir until dissolved. 
4. Add coconut milk, stir to mix and remove from heat. 
5. Pour some mixture into a 6" pan/ mould, let it gets firm first before cutting the design.
6. Once the surface of the coconut layer has set, gently pour some mongo layer over the coconut base.
7. Let the jelly set until the surface is firm enough to pour on the next layer (if you touch it gently and your fingers are not poking through, it's ready). 

FOR THE MANGO LAYER:

1. In a blender, blend the mango cubes (for purée)  until smooth. 
2. In a small pot, add water and agar agar powder and stir to distribute the powder. 
3. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. 
4. Add sugar and mango purée and whisk until smooth.

Notes:

• Remember to cover the balance coconut mixture, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.
• You can put it in the fridge to make it go faster, but do not let this set completely cold! And continue the steps until finish all the jelly mixtures.

Happy Making!