Longan Pudding 龍眼布丁

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材料：

            白砂糖 180克

            燕菜粉 10克

            水 1800毫升

            淡奶 一罐（390毫升）

            龍眼 一罐 （565克）

        

            Granulated sugar 180g

            Agar-agar powder 10g

            Water 1800ml

            Evaporated milk 1 tin (390ml)

            Longan 1 tin (565g)

     

            24cups

            24罐子

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做法：

1. 180克白砂糖。180g of granulated sugar.

2. 加入10克燕菜粉，攪拌均勻。Add in 10g of agar-agar powder, mix together with sugar.

3. 加入1800毫升水，一罐淡奶（390毫升）到鍋裡。Pour in 1800ml of water and one tin of evaporated milk (390ml) into a pot.

4. 加入白糖燕菜粉，煮至沸騰。Add in sugar agar-agar powder mixture and bring to boil.

5. 滾後熄火，冷卻10分鐘左右。Turn off the heat after boiled and leave it to cool for about 10 minutes.

6. 倒入24個小罐子，一罐約80-90毫升，用小湯匙去除氣泡。Pour into 24 cups (80-90ml per cup) and remove air bubbles using a teaspoon.

7. 將一罐龍眼平分至每一罐，再淋上一湯匙龍眼水。Divide one tin of longan into each cup evenly and add in 1tbsp of longan syrup.

8. 蓋上蓋冷藏至少兩小時以上。Put on each lid and chill for at least 2hrs in the fridge.

9. 完成。Done.

Tips：

1. 白糖燕菜粉在開火前加入可避免過熱導致形成一團一團沒有均勻融入到水裡。Add in sugar and agar-agar powder before turning up the heat could help prevent lumps that will influence the texture of your pudding.

2. 一定要冷藏才更好吃。It tastes better after refrigerated.

3. 也可加入三片斑蘭葉（打結）增添1風味。You may add in 3 pandan leaves (knotted) to improve the flavor.

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記得按讚，分享，訂閱打開小鈴鐺才不會錯過之後的影片喔 :)