Fruit Jelly Recipe by cookpad vietnam
Cooking Instructions 30 mins 1 Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient) 2 Rinse the fruits and dice. 3 Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together. 4 Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping. 5 When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste. Turn off the heat. 6 Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one. 7 Wait until the jellies are cooled off and thickened then put them in the fridge. After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served. 8 A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces. 9 I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder. 1 Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient) 1 Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient) 2 Rinse the fruits and dice. 2 Rinse the fruits and dice. 3 Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together. 3 Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together. 4 Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping. 4 Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping. 5 When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste. Turn off the heat. 5 When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste. Turn off the heat. 6 Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one. 6 Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one. 7 Wait until the jellies are cooled off and thickened then put them in the fridge. After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served. 7 Wait until the jellies are cooled off and thickened then put them in the fridge. After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served. 8 A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces. 8 A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces. 9 I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder. 9 I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Parmesan Crusted Chicken Garlic Snow Peas With Lemon Zest and Parmesan CHOCOLATE ZUCCHINI CAKE Grilled Chicken Breasts with Creamy Basil Sauce Vanilla Cake Roll Baeckoeffe (adapted ver.) Hot Link Dump Dish Italian Meatball Spaghetti Mushroom stuffed tomatoes Earthquake cake The soup recipe Pork Stir Fry Ragi idli Creamy curry (non spicy) Mashed mango and yoghurt Baeckoeffe (adapted ver.) Hot Link Dump Dish Italian Meatball Spaghetti Mushroom stuffed tomatoes Earthquake cake The soup recipe Pork Stir Fry Ragi idli Creamy curry (non spicy) Mashed mango and yoghurt