John Myers
Sweet and Sour Coconut Milk Cubes for Garnish
The perfect sweet and sour coconut milk cubes for garnish recipe with a picture and simple step-by-step instructions.
Optional:
- 4 tbsp Sugar, whiter, finer
- 2 tbsp Lemon juice, fresh
- 1 tsp Vanilla extract
- 8 g Agar-Agar powder, (Nutrijell, tasteless)
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Aji-No-Moto (high purity glutamate)
- Line a 26 springform pan with baking paper. For the fresh lime juice, wash a lime and cut off a piece lengthways to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and the middle section (contains bitter substances).
- Mix all ingredients in a 1.5 liter saucepan until the sugar is dissolved. Heat the mixture, stirring constantly, until it boils. Simmer for 1 minute, remove from heat and pour the mixture into the springform pan. First let it cool down to room temperature, then let it mature in the refrigerator for 4 hours.
- Remove from the mold and cut into appropriately sized cubes. For drinks about 4×4 mm and for food up to 8×8 mm.
- Use within 3 days. Portion the rest in plastic bags and store frozen.
Note:
- The amount of agar-agar is measured in such a way that the cubes do not accumulate into a sticky mass when stored.
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