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.

http://www.anncoojournal.com/2013/02/pineapple-jelly.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AnncooJournal+%28Anncoo+Journal%29

Sour Plum Jelly

 

 

Ingredients :

15gm preserved sweet sour plum (about 6pcs)

1L water

100gm sugar

15gm agar-agar powder

*

 

Method :

- soak preserved sour plum into 500ml boiling water for an hour.

- then add in the other half 500ml water into the soaked sour plum.

- blend the sour plum untill smooth and combine with the remaining ingredients.

- boil the mixture untill everything is totally dissolved.

- off the heat, pour the mixture to tray or jelly moulds.

- leave cool completely and keep chilled before serving.

 

 

http://kristygourmet.blogspot.sg/2010/08/sour-plum-jelly.html

 

 

 

 

Orange Agar-Agar Jelly

 

Orange Agar-Agar Jelly
(recipe source: inspired by Rachel aka 温馨小厨 who adapted from 苏联妈妈with minor changes)
*makes 5

Ingredients

2tsp agar-agar powder

400ml pure orange juices (from 4 oranges) or mix with store-bought orange juices

50g rock sugar, depend on the sourness of the oranges, adjust accordingly

Method

1. Cut the orange to half. Extract the juice using a manual juice extractor, drained.

2. Remove the flesh and reserve the orange “shell”.

3. Mix agar-agar powder, orange juices and rock sugar in a saucepan.

4. Bring to boil till rock sugar dissolved, drained. Cool the mixture slightly.

5. Pour into the reserved orange “shells”.

6. Chill in the refrigerator for several hours till cool and set. Serve chilled.
 

http://nasilemaklover.blogspot.sg/2012/08/orange-agar-agar-jelly-so-refreshing.html

KONNYAKU JELLY

RECIPE FOR KONNYAKU JELLY
Source: Adapted and modified from Smartfoods for tweens (by Anna Jacobs and Ng Hooi Lin)


Makes: 18 jellies
Ingredients:
5g Konnyaku jelly powder (Jim Willie or any brand) (refer note 1)
500ml freshly extracted apple juice (refer note 2)
120g mixture of fresh fruits (I used fresh blueberries and strawberries) – refer to note 3
60g/ 4 tbsp sugar (optional)


Methods:

1. Wash and rinse fresh fruits. Pat dry and cut into pieces (if needed).
2. Prepare jelly moulds.
3. Arrange equal portion of fruits in mould. Set aside in the fridge.
4. Mix sugar and Konnyaku powder in a small bowl.
5. Pour apple juice in a saucepan and turn on the heat. Slowly add in item in step (4), and stir to dissolve sugar and Konnyaku powder. Bring it to a boil and continue to boil for another 5 minutes. Remove from the heat and stir until the bubbles disappear. Transfer to a pouring jug.
6. Fill moulds with Konnyaku mixture by starting with 1/3 full. Then follow by another 2/3. Set aside to cool before refrigerating to chill and set. It takes about 3 hours. Best to leave it overnight. Remove the jelly from the mould before serving.

Notes:

1. If you are using brand other than Jim Willie, please adjust according to amount stated in the packet. Otherwise, the jelly will not coagulate.
2. For shortcut, you can opt for fresh fruit juice sold in the supermarket. I used Marigold peel fresh apple juice (with no sugar added).
3. The amount stated for fruits is just an estimate. You can try any type and combination of fresh fruits for this recipe such as mango, all kinds of berries, peach and kiwi. Canned fruits can be used as a subsitute. If so, no sugar is required.
4. Best to consume with 2 days if fresh fruits are used.
5. Watch this Konnyaku jelly cooking video clip by Phoon Huat: http://www.phoonhuat.com/special.htm
6. Konnyaku jelly moulds (as shown in the photo below) are availabe at any Phoon Huat outlets (a shop selling baking ingredients and tools in Singapore).

WARNINGS:
Parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and properly chewed before swallowing.


Konnyaku (蒟蒻) is also known as “konjac, konjaku, devil’s tongue, voodoo lily, snake palm, or elephant yam”. (Can anyone tell why so many eerie nicknames? ). It is a natural food made from a type of mountain potato mixed with calcium hydroxide or calcium oxide extracted from eggshells.

It is a traditional Japanese health food and has been consumed for over 2000 years. It appears in many dishes in Japanese cuisine such as oden, sukiyaki and sashimi. Besides that, it is also widely used as a substitute for gelatin in making jelly dessert.

Konnyaku has no fat, low in calories and rich in dietary fiber. Hence, it can bring us many excellent health benefits as below:
a) normalize cholesterol level.
b) control sugar level in blood for diabetes.
c) prevent high blood pressure.
d) clean toxin in the intestines and prevent intestinal cancer
e) ideal for weight control as it expands in the digestive system and gives the feeling that the stomach is full.

http://food-4tots.com/2010/07/08/konnyaku-jelly/2/

Soybean Milk Jelly

Ingredients:
(A)
2000ml unsweetened soybean milk
¾ cup of castor sugar
3 screwpine leaves – tie into a knot

(B)
2 tsp of agar-agar powder

* optional tin peaches - diced

Preparation:

Boil the above (A) together in a pot under low heat till the sugar has dissolved and the aroma of screwpines leaves filled the air.

 

Add in the agar-agar powder and stir till it has dissolved into the soybean milk.

 

Off the fire and pour into ramekins, add in diced peaches and leave it to cool.

Leave it in the fridge till it has totally set, it will normally take 3 - 4 hours to set.

Tilt the ramekin , if no runny liquid seeps out ,then it has set though it has a wobbly texture.

 

http://www.elinluv.com/2009/03/soybean-milk-jelly.html

 

 

 

 

 

Coconut Jelly

Ingredients:

coconut water from 2 young coconuts - scoop out the meat and keep aside
4 to 6 tbsp of sugar syrup with pandan flavor -
depends on your tastebuds
2 tsp of agar agar powder ( if you want it firmer
you can add a bit more of the agar agar powder )

Method:

Mix coconut juice , sugar syrup and the agar agar powder together and bring to a boil. Off the fire and sieve it before pouring into 8 ramekins. Add the coconut meat equally into the ramekins. When cooled, put in the fridge for at least 4 hours for it to be fully set . It will be slightly wobbly when you shake it. Serve in the ramekins only when ready to eat. It has to be in the fridge at all times.


http://www.elinluv.com/search/label/Coconut%20Jelly




 

Longan Golden Osmanthus Jello

 

Ingredients

3 tablespoons of Golden Osmanthus

3 tablespoons dried longan flesh

1 tablespoon of dried wolfberries (kei chee in Cantonese or qizi in Mandarin)

90g Lychee flavour jelly powder

4 tablespoons unflavoured gelatin powder

3 cups water

1 cup granulated sugar

 

Method:

Soak the dried longan in 4 oz of cold water until soften. Soak the Golden Osmanthus in 2 cups of boiling water for 30 minutes.

Dissolve the gelatin powders in 4oz of cold water.

Bring 3 cups of water to a boil. Mix in the sugar until the sugar dissolved. Add the rest of the ingredients. Bring to a boil.

Place the mixture in a container and let it cools and sets in the fridge for at least 3 hours.

Instructions

Soak the dried longan in 4 oz of cold water until soften.Soak the Golden Osmanthus in 2 cups of boiling water for 30 minutes. Dissolve the gelatin powders in 4oz of cold water. Bring 3 cups of water to a boil. Mix in the sugar until the sugar dissolved. Add the rest of the ingredients. Bring to a boil. Place the mixture in a container and let it cools and sets in the fridge for at least 3 hours.

To remove the jello from the container, place the container in a pan of hot water for a few minutes.

http://chowtimes.com/2008/06/08/longan-golden-osmanthus-jello/

 

Honey Citron Tea Jelly

Recipe

Boiled 190g of water with 1tsp of agar-agar powder and 2 1/2 tbsp of Honey Citron Tea syrup.

Pour mixture into 6 moulds and drop each with an orange flavour egg yolk jelly. Chill and serve.


http://happyflour.blogspot.sg/2008/08/honey-citron-tea-jelly.html

Strawberry Soda Cocktail Jelly

 

Recipe

Ingredients
Strawberry jelly layer:
2pkts 'Tortally' strawberry flavour jelly crystals
2tsp gelatine powder
500ml boiling water
300ml cold water

Soda jelly layer:
2cans 'F&N' Ice-cream soda (room temperature)
250ml water
90g sugar
50g gelatine powder
1tsp agar-agar powder

4-5 strawberry (diced)

Steps:
Strawberry jelly layer:
1. Mix jelly crystals with gelatine powder together.
2. Pour in boiling water and stir till jelly crystals and gelatine powder is totally dissolved.
3. Add in cold water and stir.
4. Fill 1/3 of the mould with the jelly syrup.
5. Chill in the fridge till set.

Soda jelly layer:
1. Mix gelatine powder, agar-agar powder and sugar together.
2. Add in water and mix well.
3. Boil till mixture dissolved.
4. Pour soda into gelatine syrup and mix well.
5. Set it aside for a while for the gases foam to subside or spoon away the gases foam.
6. Bring out strawberry jelly mould and fill in the soda jelly syrup.
7. Scatter the diced strawberry into the jelly.
8. Return it to the fridge and let it set.

 

 

http://happyflour.blogspot.sg/2011/06/strawberry-soda-cocktail-jelly.html

 

 

Osmanthus Jelly

Ingredients:

• 1 Tbsp Osmanthus sugar
• 90 gm rock sugar, or to taste
• 1 Tbsp + 1 tsp gelatine powder
• 300 ml hot water

Method:

1. Bring 300 grams of water to boil. Slower heat and dissolve rock sugar completely. Stir in Osmanthus sugar. Remember to taste by yourself and adjust to your own taste. It should be a bit sweeter than your liking in hot syrup. After chilling, it would be less sweet than in hot, and come down to your liking.
2. Sprinkle galantine powder over sugar mixture and stir to combine. Pour into jelly moulds and refrigerate until completely set. The Osmanthus is quite easily settled on the bottom. Use a toothpick to stir well and help the flower spread evenly before placing in your fridge.

Read more: http://en.christinesrecipes.com/2009/12/osmanthus-jelly.html#ixzz2GXiIVbuW

Honey Citron Tea Jelly

Honey Citron Tea Jelly

Recipe

Boiled 190g of water with 1tsp of agar-agar powder and 2.5 tbsp of Honey Citron Tea syrup.

Pour mixture into 6 moulds and drop each with an orange flavour egg yolk jelly.

Chill and serve

 

 

http://hap​pyflour.bl​ogspot.com​/2008/08/h​oney-citro​n-tea-jell​y.html