The best season to eat mandarin orange is winter in Japan. But using canned mandarin orange, we can eat it all year around.
My children love milk and mandarin orange agar very much. When they go on a school excursion, I always cook it for dessert of picnic lunch. Only once, I forgot cooking it. Well, they got angry…
Milk agar is a flavor from the old days.
I love mandarin orange too! Well, I always want to eat secretly. That is so juicy!
My daughters love eating it with milk bottle style. I put mandarin orange with counting, one, two, three.. They want to eat same numbers of mandarin orange each other!
There are two most important things to cook milk agar. First, blend agar and sugar well.
Second, boil very well.
If you don’t boil the liquid enough, it will not congeal well. Yes, I had done it twice!! Well, after boil 2-3 minutes, add milk that is warmed to skin temperature. (Warm milk in another pot in advance!). Why does this progress is needed? It is necessary to prevent separation of agar liquid and milk.
White and orange colors are beautiful. The liquid gets hard at normal temperature. When you want to eat a cool jelly, let the milk agar cool slightly and then place in a refrigerator to cool.
This taste of the milk agar with mandarin orange is elegant and gently.
- 1 1/2 cup water 360ml
- 1 tbsp agar
- 8 tbsp sugar
- 1 1/2 cup milk 360ml
- 1 1/2 cup mandarin orange
Blend agar and sugar well. Put it in a pot and pour water into there.
Heat the pot in medium and boil 2-3minutes. Heat milk in another pot to skin temperature.
Add milk into agar liquid gently. Pour it in molds. After cool them slightly, chill it well in the refrigerator for about 1-2hours.
- Bon appetite!