3 Ways to Make Sweet and Refreshing Jelly Dessert to Cool Down

Filter the Pandan Leaf Juice

Wash the pandan leaves thoroughly, then cut them into small pieces and place them in a blender, add about 500ml of water and blend until smooth. Then line a sieve with a cloth and filter to extract the pandan leaf juice.

Put the leftover pandan leaf pulp in a bowl, add 500ml of water, then knead well and filter to obtain the diluted pandan leaf juice and add it to the bowl of freshly filtered pandan juice.

Soak and Cook the Jelly

Add 1/2 package of Agar jelly powder into a pot, then pour all the pandan leaf water in. For the remaining 1/2 package of jelly powder, put it into another pot and add 1 liter of clean water. Soak both pots of jelly powder for 20 minutes.

Gradually place both pots of jelly on the stove and start stirring over medium heat until the mixture boils, then reduce to low heat and cook for another minute, adding 1/8 teaspoon of salt, stirring well before turning off the heat.

To make the jelly sweeter and tastier, while the jelly pot is still hot, add 5 tablespoons of sugar and stir until the sugar dissolves.

Allow the jelly pot to cool slightly, then transfer it to a tray to cool until the jelly sets, then place it in the refrigerator.

Repeat the process with the remaining pot of jelly. To make the jelly crisp and tastier, you should leave both types of jelly in the refrigerator overnight.

Cook Coconut Milk

Pour 400ml of coconut milk, 300ml of unsweetened fresh milk, 50gr of rock sugar, and add 1/6 teaspoon of salt into a pot.

Turn on the stove to boil the mixture, stirring constantly over high heat. When the coconut milk starts to boil, turn off the heat, add 1 tablespoon of vanilla essence, stir well, and let it cool.

Cook Fruit Syrup

Prepare a large bowl, pour in 2 cans of cherry and longan, then scoop out all the soaking water into a pot.

Boil the fruit syrup over medium heat until it starts to boil, then skim off the foam. Next, add 1 bowl of blueberries (rice bowl size) and cook for 2 minutes, then turn off the heat.

Let the fruit syrup cool; you can place it in the refrigerator.

Cut the jelly and finish

Pour the previously scooped sour cherries and lychees back into the blueberry fruit syrup that you just prepared.

Cut the jelly into bite-sized pieces, place them in a glass, add the lychee, sour cherries, blueberries, and more jelly if desired. Finally, add ice cubes, pour more fruit syrup and coconut milk on top, and sprinkle roasted peanuts for a final touch before enjoying.

Final product

Now we have a delicious, cool fruit jelly dessert with coconut milk, perfect for refreshing on a hot day.

The jelly is cool, fragrant with pandan leaves, and crunchy, combined with sweet fruits and rich coconut milk, truly a premium dessert that you must try.

Soak longan and jelly powder

Mix jelly powder with 1 tablespoon of sugar, add 600ml of filtered water and stir until dissolved, soak the mixture for 10 minutes.

Soak the longan in warm water until it becomes soft, then remove it, rinse it with clean water and let it drain.

Cook and shred the jelly

Put the jelly mixture on the stove and stir over medium heat until it boils. Continue cooking and stirring; after the mixture has boiled for 1 minute, turn off the heat, pour it into a mold, and let it cool.

Once the jelly has cooled, you can cut it into strips or finely shred the jelly.

Make sugar syrup

Add 300g of rock sugar into a pot, add 200ml of water, turn on the stove, and cook over medium heat, stirring until the sugar dissolves, then turn off the heat and let it cool.

Completion

Put the shredded jelly into a bowl, add the longan on top, pour in the sugar syrup, and it is ready to enjoy.

Finished product

The dessert of jelly with longan is ready for you to serve to the family. The jelly has a chewy texture combined with the longan, which is both subtly sweet and fragrant, and the syrup is lightly sweet, giving you a refreshing feeling when enjoying it. This dessert tastes better when served cold!

Soak and cook jelly

Dissolve 1 packet (25gr) of jelly powder in 1 liter of water, stir well and add pandan leaves, soak the jelly powder for 10 minutes.

Put the jelly mixture on the stove and stir over medium heat until it boils for about 3 minutes, then turn off the heat, pour it into a mold, and let it cool.

Cut the jelly into small pieces

After the jelly cools and hardens, you cut it into bite-sized pieces.

Boil potato starch and tapioca starch

Soak 20g of potato starch and 20g of tapioca starch separately in water for about 10 – 15 minutes until soft, then boil.

Prepare a pot of boiling water and first add the potato starch, boil for about 5 minutes, then add the tapioca starch and continue boiling for an additional 10 minutes until the starch turns translucent, soft, and chewy.

Next, remove the potato starch and tapioca starch, rinse them with water. To prevent them from sticking together, soak the starch in cold water after rinsing.

Cook the milk and finish

Put 1 liter of unsweetened fresh milk into the pot and heat on low flame, adding 300g of sugar, stirring continuously until the sugar dissolves completely, then turn off the heat.

Add tapioca flour, potato starch, and jelly into a bowl, pour the fresh milk on top, and place it in the refrigerator for about 15 – 20 minutes so that the dessert is chilled and tastes better when enjoyed.

Final product

Now you have a delicious, refreshing fresh milk jelly dessert to cool down on a hot day. The rich taste of fresh milk combined with the crunchy jelly fragrant with pandan leaves, tapioca pearls, and chewy potato starch is simple yet incredibly delicious.