New ingredients for Hey Tea|This afternoon tea is so good that I don't have anything to praise, one bite is refreshing, two mouthfuls are sweet, and the taste is smooth...

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Osmanthus jelly with coconut milk jelly

It's really delicious!

Osmanthus jelly

Coconut milk jelly

Osmanthus jelly

Coconut milk jelly

Prepare all the ingredients, make the coconut custard part first, pour water, caster sugar, milk, and coconut milk into the milk pot, and bring to a boil over low heat, stirring constantly.

After a slight cool, pour into an ice tray to refrigerate or freeze to set.

Osmanthus jelly

Pour water, yellow rock sugar and dried osmanthus into the milk pot, cook over high heat until the soup turns yellow, remove the dried osmanthus, pour in the white jelly and stir well

After spreading a layer of plastic wrap in the bowl, then put in the coconut milk cubes in order, leaving an even gap to make it more beautiful when cut.

When the osmanthus is frozen and put warm, it can be poured into the mold, so that it will be better integrated, and then put it in the refrigerator for 2 hours, and then take out the pieces after solidification.