Sweet Jelly Delight

Sweet Jelly Delight

Recipe source :  Doris Choo @ Sumptuous Flavours

Sweet memories from my childhood - cool and refreshing jellies. These are among the few simple treats that I learnt to make as a youngster. Unlike now, back in the old days there aren't desserts to be bought in small towns. Whatever you crave to eat, you've got to do-it-yourself. D-I-Y's the word!

I love to eat them as a child, and even now, the child in me continues relishing these wonderfully cool and refreshing jellies!

It is great to have these sweet jellies on hot sunny days or as desserts after a sumptuous meal. 

Ingredients for the red layer

10g agar-agar strips
60g sugar
700ml water
1 pandan (screw-pine) leaf, knotted
 A few drops of red food colouring

Ingredients for the white layer

10g agar-agar strips
60g sugar
1/2 tsp salt
1/2 coconut, grated
1 pandan (screw-pine) leaf, knotted
700ml water

Method

1.  Place water, pandan leaf and agar-agar strips into a small pot and boil until the agar-agar has dissolved.
2.  Add in sugar and red food colouring. Keep warm.
3.  Add water to the grated coconut and squeeze out the santan or coconut milk. Add in 1/2 tsp salt.
4.  Place santan, pandan leaf and agar-agar strips to boil until the agar-agar is dissolved. Add in sugar. keep warm.
5.  Spoon 1 ladle of red jelly into cups or moulds of your choice. Wait for it to be almost set. Then add in the white layer. Top up with another red layer.
6.  Repeat the process until the red and white jellies are used up. 
7.  Chill in refrigerator until cold. 
8.  Serve chilled.

Rainbow Jelly Drink 彩虹燕菜冰

Rainbow Jelly Drink 彩虹燕菜冰

 

   

Making The Syrup

1 cup sugar
2 cups water
2 pandan (screw-pine) leaves 

Boil all the above ingredients together in a small pot until the sugar dissolves. Cool the syrup before using.

 

Ingredients For Making The Jelly

 

15g agar-agar strips
700ml water
120g sugar
a few drops each of red, yellow and green food colouring

 Instructions to make the jelly

1.  Boil the water with sugar and agar-agar strips until the agar-agar strips dissolve

2.  Use a sieve to strain the liquid mixture into 3 different rice bowls.

3.  Add a drop or two of red colouring into one of the bowls with liquid mixture. Stir until the red colouring is well blended. 

4.  Repeat the same process with the yellow and the green colourings. 

5.  Let the jellies cool and set. 

6.  Then place them in the refrigerator to chill. 
7.  Once chilled and set, cut the jellies into tiny cubes and set them aside.  

 A packet of agar-agar

 

 Agar-agar strips

 Cut the set jellies into tiny cubes

To Serve 

( for one serving )

1 tbsp red jelly cubes
1 tbsp yellow jelly cubes
1 tbsp green jelly cubes
500ml water
2 tbsp syrup
1/2  tsp lemon juice
ice cubes

1.  Add 500ml boiled water or mineral water to a glass.
2.  Add in all the above ingredients.
3.  Stir to mix thoroughly.
4.  Add ice cubes or chill in the refrigerator before serving.
5.  Enjoy! 

 

Jelly & Lychees 燕菜荔枝

Jelly & Lychees 燕菜荔枝

 

Makes a great dessert

Ingredients

 

1 can of lychees
red jellies, cut into cubes
1/2  a lemon


 Note :  You can refer to my previous post on how to make jellies. Read here

Instructions 

 

1.  Cut red jellies into cubes.
2.  In a large bowl, mix together the red jelly cubes, lychees and the juice from the canned lychees
3.  Squeeze in the lemon juice.
4.  Stir to mix everything together.
5.  Chill it in the refrigerator.
6.  Ladle into individual dessert bowls
7.  Ready to serve.

 

Jelly & Ice-Cream 燕菜雪糕

Jelly & Ice-Cream 燕菜雪糕

 

The ice-cream and the jellies together make a great dessert

Making the Jelly

15g agar-agar strips

700ml water

120g sugar

a few drops of red, yellow and green food colouring

12 - 15 jelly moulds to set the jelly

 A packet of jelly

Jelly strips unpacked

Instructions

1.  Boil the water with sugar and agar-agar strips until the agar-agar strips dissolve

2.  Strain liquid mixture into 3 different rice bowls.

3.  Add a drop or two of red colouring into one of the bowls with liquid mixture. Stir until the red colouring is well blended. 

4.  Repeat the same process with the yellow and the green colourings. 

5.  Immediately scoop spoonfuls of the liquid mixture from the 3 different bowls into small jelly moulds. 

6.  Let jellies cool and set. 

7.  Then place them in the refrigerator  to chill.

To serve

1. Remove the jellies from the moulds and place them into a dessert bowl.

2. Add in two or three scoops of ice-creams

Place the jellies into dessert a bowl

 Add in the ice-creams - yummy!

Chocolate Milk Pudding 巧克力奶布丁

Chocolate Milk Pudding 巧克力奶布丁

 

Soft and silky smooth sweet temptation

 

Ingredients

1 cup sugar
2 cups creamer
1.5 litres  water
7g agar-agar strips
1 litre UHT Chocolate flavoured milk
22 small plastic containers with fitting lids 

Left : The UHT chocolate flavoured milk. Right: The creamer

Agar-agar strips

The chocolate puddings in the plastic containers

Instructions

1.  Place the agar-agar strips, sugar and water into a medium-sized pot
2.  Bring to the boil and reduce the fire to low flame
3.  Add in the litre of chocolate milk and heat it until the liquid begins to bubble. 
4.  Add the creamer, little by little and stir constantly to mix it evenly 
5.  While still very hot, fill up the plastic containers and cover with the tight lids
6.  Place all the filled-up plastic containers into the refrigerator while they are still very hot
7.  Le them chill and set in the fridge before eating

Great dessert

Palm Sugar Jelly 椰糖燕菜糕

Palm Sugar Jelly 椰糖燕菜糕

 

In a large mould

In smaller moulds

Making and eating this palm sugar jelly makes me nostalgic. It was among the first few things that I learnt to make from my neighbour, who is only a year older than I am. Yet my friend and neighbour is very adept at making all kinds of cookies, cakes and desserts even at a young age. Unlike my friend, to make this palm sugar jelly successfully was a culinary feat for me!

I like it then when I was thirteen years old and I like it just as much today after all these years. A great tasting sweet dessert for the whole family after a sumptuous dinner. 

Ingredients

20g agar-agar (jelly) strips 
200 ml thick santan
220g palm sugar or gula Melaka
80g sugar
1200 ml water

 A packet of agar-agar (jelly)

Agar-agar (jelly) with the packet removed

Instructions

 

1.  Cut the agar-agar strips into sections of about 10 cm. Soak the agar-agar strips for 15 minutes 
2.  In a medium-sized pot, bring the 1200 ml water to the boil
3.  Add in the agar-agar strips and boil until the agar-agar strips dissolve
4.  Strain the liquid and put it back into the pot to boil
5.  Add in the sugar and palm sugar and boil until they are dissolved
6.  Finally, add in the thick santan. Once the mixture starts to bubble, remove the pot from the heat immediately
7.  Pour into jelly moulds of your choice
8.  Allow to cool and set before chilling them in the refrigerator
9   Remove the jellies from the moulds before serving 

N.B. Any food cooked with santan (coconut milk) goes bad easily. It is advised that you keep the food items in the refrigerator if it is not about to be consumed.

 With moulds removed

Layered Jelly 九层燕菜糕

Layered Jelly 九层燕菜糕

 Old-fashioned layered jelly

 Looks more appetising with garnishing

Ingredients

 

20g agar-agar
200 ml evaporated milk
2 screwpine leaves, knotted
200g sugar
A pinch of salt
1/2 tbsp custard powder
1250 ml water
A little red food colouring

Instructions

1.  Soak agar-agar strips until soft and cut them into shorter sections
2.  Put the agar-agar strips and knotted screwpine leaves into a medium-sized pot and add in 1250 ml of water
3.  Boil until the agar-agar until it dissolves. Strain the boiled mixture
4.  Add in sugar, evaporated milk, salt and custard powder. Mix evenly
5.  Divide the mixture into 2 equal portions.
6.  Add a few drops of red colouring to one portion
7.  Wet the jelly mould first. 
8.  Add the red portion to the base about 1 cm thick. Allow to set.
9.  Once the red layer has set, add on the white layer on top of the red layer
10. Alternate the red and white layers until all the agar-agar mixture is used up
11. Allow to set and refrigerate to chill.

 

 Yummy, yummy !

Lovely jelly