2 Ways to Make Jelly with Pomegranate Seeds – Grass Jelly for a Refreshing Summer Day

Prepare the ingredients

Green beans, after purchasing, rinse them thoroughly a few times in water and then soak in warm water for about 1 hour to let the green beans expand.

Pandan leaves should be washed clean and cut into small pieces. Carrots, after purchasing, peel them, wash them well, and then cut them into small pieces.

Water chestnuts should be peeled, washed, and then diced.

Filter the pandan leaf and carrot juice

Add the pandan leaves to a blender with 500ml of water and blend until smooth, then filter using a sieve or a thin cloth to remove the solid parts of the pandan leaves.

Next, use an additional 500ml of water on the solid pandan leaves, knead well to extract the diluted pandan leaf juice. From this 1 liter of pandan juice, scoop out 1 cup to set aside for the step of mixing the color of the water chestnuts!

For the carrots, blend them with 80ml of water, blend until smooth, and then filter once to obtain about 1 cup of carrot juice.

Soak and cook the jelly

Pour half a pack of jelly powder into a pot, soak it with 1 liter of water, and soak the remaining half pack of jelly powder with the pandan leaf water. Let both pots of jelly soak for 20 minutes to allow the jelly powder to expand before cooking.

After soaking for 20 minutes, place each pot of jelly on the stove, simmer over medium heat, stirring continuously until the jelly boils.

When the jelly boils, reduce the heat, add 1/3 teaspoon of salt, 65 grams of sugar, stir for another minute, and adjust the sweetness to your family’s taste before turning off the heat. Pour the jelly mixture into a tray and let it sit until it solidifies.

Do the same with the pandan leaf jelly; if you want a prettier color, you can add 1 teaspoon of green food coloring!

After the jelly has set, place it in the refrigerator to chill!

Cook mung beans and mix with coconut milk

After soaking the mung beans, add water to boil, once boiling, drain some of the water, keeping just enough water to cover the beans.

Add 1/4 teaspoon of salt to the pot of beans, then cover and cook for another 20 minutes on low heat.

Once the mung beans are cooked, use a ladle to mash the beans in the pot, then add 150ml of coconut milk and mix well.

Add 10g of sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the pot, turn on low heat and stir until the mixture boils again, then turn off the heat and cover to let it sit.

Cook coconut milk

Add 250 ml of coconut milk to a pot, 150g of sugar, and 1/4 teaspoon of salt, stir well until the coconut milk boils, then add 1 teaspoon of vanilla and turn off the heat.

Soak colors and mix taro starch

Put the diced taro into 3 bowls, mix each bowl of taro with 10g of sugar, then add the corresponding amount of pandan leaf extract, carrot juice, and 50ml of red food coloring to each bowl, and soak for 15 minutes.

Next, drain the taro through a sieve to remove excess color, then return it to the bowl.

Then mix each bowl with 2 tablespoons of tapioca flour, stirring well to coat the taro evenly with the flour.

Boil taro

Place a pot or pan on the stove, bring 1 liter of water to a boil, and add each type of taro to boil separately. Boil over medium heat until you see the taro float on the surface of the water, then remove it and place it in a bowl of water before putting it in the refrigerator. You should do the same with the other 2 bowls of taro!

Completion

At this point, you cut the two types of white and green jelly that have been set, placing a little of each into a bowl or glass, depending on your preference. Next, add 1 spoonful of mashed mung beans and combine pieces of taro of 3 different colors, then pour a little coconut cream on top to finish.

To make it even better, you can add some ice cubes, and the jelly will be an amazing dessert!

Final Product

The crystal jelly with pomegranate seeds is not only visually appealing but also very refreshing and enticing.

The jelly and pomegranate seeds are made from crunchy water chestnuts, while the mashed mung beans add a rich texture, blending beautifully with the fragrant and creamy coconut milk, making it a wonderful dish for hot summer days. Surely everyone in your home will love this jelly!

Cooking jelly

Put 50g of black jelly powder and 100ml of water into a pot, then mix well until the mixture is combined. Next, add 800ml of water and stir over medium heat until the mixture thickens, then turn off the heat.

Then, pour the jelly into a mold or bowl and let it cool for about 1 hour for the jelly to set.

Prepare the ingredients

Separate the coconut flesh, use a knife to peel off the brown skin, wash it clean, and cut the coconut into small cubes.

Peel the beetroot, wash it clean, and cut it into small pieces. Next, put the beetroot into a blender with 100ml of filtered water, then blend the mixture until smooth and strain to extract the juice, discarding the pulp.

Making the sago balls

Take the grated coconut that has been cut into small cubes and soak it in the beetroot juice for about 15 – 20 minutes to absorb the color of the beetroot.

Next, put 100g tapioca flour into a bowl, add the grated coconut that has soaked in beetroot juice, and mix well so that the coconut is evenly coated with the flour. Let it sit for about 5 minutes.

Then, boil a pot of water, and add the flour-coated coconut and stir gently over low heat until the sago balls float to the surface of the water, and the outer layer of flour turns translucent, indicating they are cooked.

Finally, place the sago balls into a bowl of cold water, soak until completely cool, then drain in a colander.

Cook the syrup

Put a new pot on the stove, add 500ml of water, 200gr of rock sugar, then boil until the sugar dissolves and the syrup is slightly thickened, then turn off the heat.

Cook the coconut milk

Next, place a new pot on the stove, add 100ml of coconut milk, 1 teaspoon of sugar, and a little salt. Stir the mixture over medium heat until it simmers, then turn off the heat and let it cool.

Soak chia seeds

Add the desired amount of chia seeds to a bowl and soak them in warm water or filtered water for about 15 – 20 minutes for the chia seeds to expand.

Final product

The jelly is cut into small bite-sized pieces and placed in a bowl or cup. Then, you gradually add pomegranate seeds, syrup, coconut milk, a little chia seeds, and ice cubes to enjoy.

Thus, you have a beautiful and delicious jelly with pomegranate seeds. The jelly is cool and refreshing, with soft and chewy jelly blending perfectly with the sweet, fragrant coconut milk, and crunchy pomegranate seeds, making it a perfect treat during hot weather.