Pineapple Jelly

 

Ingredients - one 10 inch square cake pan

(A)

1 can Pineapple slices in syrup (drain the pineapple slices and keep the syrup)

9 Red cherries

350ml Water

1 tsp Agar agar powder

60g Sugar

1 pandan leaf

 

• Boil (A) -350g water, sugar, agar agar powder and pandan leaf together at medium heat until sugar dissolved. Continue stirring liquid for another 3 minutes, off heat and stir again for another 2 minutes with a hand whsik. Discard pandan leaf.
• Pour a little agar agar liquid into the square pan then place 9 pcs of pineapple slices and cherries in pan. Pour the remaining agar agar liquid on it and leave to set.

(B)

1 pkt + 1/2 tbsp Agar agar powder

1 tbsp Gelatine powder

300g Sugar or add to taste

550ml Water

600ml Guava juice
800ml Liquid from 1 can Pineapple juice + pineapple syrup + water

4 pandan leaves

Method:

• Soak getaine powder with 2 tbsp of water in a small bowl, set aside.
• In a large pot, add in the remaining ingredients and bring to boil at medium heat until sugar dissolved. Add in soaked gelatine and stir till melted with a hand whisk.
• Continue stirring liquid for another 3-5 minutes, off heat and stir again for another 2 minutes. Discard pandan leaves.
• Divide agar agar liquid into two portions (total about 2000ml). Add a drop of orange colouring into the first portion of liquid and stir well.
• Gently scrape the surface of the pineapple slices with a knife and slowly pour liquid over over it and leave to set in refrigerator for about 10 minutes or firm to touch.
• Keep the remaining agar agar liquid under low heat or place it over a pot of hot water to prevent the liquid set quickly while waiting for the pineapple agar agar to set.
• Take out the set pineapple agar agar from refrigerator and gently scrape the surface with a knife. Add a drop of rose pink colouring in the remaining agar agar liquid and stir well before pouring over the set agar agar.
• Cool and chill pineapple jelly to set in the refrigerator for 2-3 hours before removing from the the cake pan.

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