燕菜皮材料A
燕菜粉½茶匙
即溶遮哩粉½茶匙
糖40克
椰浆80毫升（加120毫升清水以及少许青色素混合均匀）
燕菜皮材料B
淡奶1汤匙
粟米粉1茶匙
清水1茶匙
燕菜馅材料A
芒果汁230毫升
燕菜粉½汤匙
燕菜馅材料B
粟米粉 ½汤匙
淡奶½汤匙
装饰
芒果丁少许
燕菜馅做法
1. 将燕菜馅材料A煮溶，倒入混匀的燕菜馅材料B，煮匀。熄火。分别倒入4个小圆杯里待凝固。取出备用。
燕菜皮做法
1. 将燕菜皮材料A煮溶，加入混匀的燕菜皮材料B，煮一会儿。熄火。
做法
1. 在4个模型里分别倒入2汤匙燕菜皮混合物，加入凝固的燕菜馅和芒果丁。
2. 将燕菜皮混合物装满模型， 待凉， 放冰箱冷藏至凝固即可。
Agar-agar A
1/2 tsp agar-agar powder
1/2 tsp instant jelly powder
40g sugar
80ml coconut milk (mix with 120ml water and some green colouring)
Agar-agar B
1 tbsp evaporated milk
1 tsp corn flour
1 tsp water
Fillings A
230ml mango juice
1/2 tbsp agar-agar powder
Fillings B
1/2 tbsp corn flour
1/2 tbsp evaporated milk
Decoration
Some mango dices
Method to prepare Agar-agar Filling
1. Cook Agar-agar Fillings Ingredients A until they are dissolved. Pour in Agar-agar Filling Ingredients B. Cook till well-combined. Remove from heat. Pour the mixture into 4 small round-shaped cups. Leave till set. Remove and set aside.
Method to prepare Agar-agar Pastry
1. Cook Agar-agar Pastry Ingredients A until they are dissolved. Add in mixed Agar-agar Pastry Ingredients B. Cook for a while. Remove from heat.
Method
1. Pour 2 tbsp Agar-agar Pastry mixture into 4 moulds respectively. Add in Agar-agar Filling and mango dices.
2. Pour in Agar-agar Pastry mixture till full. Leave to cool. Chill in fridge. Serve.
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