Mango Roll 芒果腸粉

Long time no post! As I looked back to my 275 posts throughout the years, mango is one of my favorite subjects--with over 13 different recipes!

Here is my latest and new beloved dessert:

Konjac Jelly with Fresh Osmanthus 桂花水晶糕

Last time when I made Osmanthus Jelly, I can only used store bought dried osmanthus. But this time I am fortunate to have some freshly picked flowers! Thanks to my friend Josephine Tse who has an osmanthus tree in her backyard.

Mango Konjac Jelly 香芒水晶果凍

I just can't get away without making dessert with mango in summer time. This attractive transparent jelly is made with konjac/konnyaka powder. After some searches in the internet, I learn that it is a super healthy natural food that have numerous benefits to our body. It has been consumed over a thousand years in China and Japan. It has the highest viscosity soluble fiber in nature that makes it the ideal natural food to lower blood sugar (click here for more information). The texture is a bit different from gelatin or agar agar. It sets up very fast compared to the two. So make sure every thing is ready before you start making it. This is super easy to make and it will be great to make it with kids !

炎炎夏日,怎可沒有冰涼的飯後甜品呢? 正在當造的芒果是做這款甜點的首選,這個凍糕我採用了蒟蒻粉,它晶瑩剔透,十分吸引,更能增加食慾。它的質感與魚膠粉及大菜有別,十分獨特,值得一試 ! 蒟蒻在中國及日本有過千年歷史,是一種十分健康的天然食品,對糖尿病患者尤其有幫助(詳細資料請點擊這裏)。 這款甜品超容易做,更是親子活動的好機會 !