Pumpkin jelly is a dessert that is very unique with a simple but incredibly appealing preparation method, fragrant and rich, sure to make your family members addicted from the first bite. Let’s show off our skills in the kitchen to make the delicious dessert of pumpkin jelly with lotus seeds, pumpkin with coconut milk, and Milo pumpkin for your family to enjoy.
1. Pumpkin jelly with lotus seeds
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Pumpkin jelly with lotus seeds For 4 people
Lotus seeds 100 gr Pumpkin 200 gr Gelatin powder (soft) 8 gr Gelatin powder (firm) 16 gr Pandan leaves 1 branch Condensed milk 70 gr Coconut cream 130 ml Fresh coconut water 500 ml Unsweetened fresh milk 220 ml Rock sugar 30 gr Sugar 190 gr Salt a little
Soft Boiled Lotus Seeds and Pumpkin
Add 400ml of water to the pot, put all 100gr of lotus seeds in, add 1/2 teaspoon of salt and boil the lotus seeds for 20 minutes.
After 20 minutes, touch the lotus seeds; if they are soft, they are cooked. Add 50gr of rock sugar and continue boiling for about 7 minutes until the sugar has dissolved. Turn off the heat and pour into a bowl.
After the lotus seeds cool, take 70gr of lotus seeds and split them in half to place in a bowl, while the remaining 30gr should be left whole and placed in another bowl.
Next, place the pot on the stove, pour in 600ml of water, add all 200gr of pumpkin, 1/3 teaspoon of salt, and 1 pandan leaf, and bring to a boil. After 20 minutes, the pumpkin is cooked; remove the pandan leaf and turn off the heat.
Blend and mix the pumpkin
Pour all the pumpkin and the cooking water into the blender, and blend this mixture until smooth. Next, add 70g of the separated lotus seeds and the lotus seed cooking water into the blender and blend for another 2 minutes.
After this mixture has been blended smooth, transfer it to a pot, add 400ml of filtered water, 70g of condensed milk, 220ml of unsweetened fresh milk, 30g of sugar, stir well, and place the pot on the stove, adjusting to medium heat, and bring this mixture to a boil.
Cook the pumpkin jelly
Add 30g of sugar, 8g of gelatin powder, and 4g of agar powder into a bowl, and mix this mixture well.
Next, place a pot on the stove, add 800ml of the pumpkin mixture, all the gelatin powder just mixed, and 30ml of coconut milk, stir well, and bring this mixture to a boil. After about 5 minutes, this mixture will boil. Turn off the heat.
Use a strainer to pour the pumpkin jelly mixture into a mold.
Cooking coconut jelly
Put 65g of sugar, 4g of gelatin powder, and 2g of agar powder into a bowl, and mix well.
Pour 400ml of water into a pot, add all the mixture of gelatin powder, stir well until the gelatin is completely dissolved, then add 100ml of coconut milk and bring to a boil.
After the coconut jelly has boiled, continue to use a strainer to pour the jelly over the layer of pumpkin jelly that has been poured.
Pouring the coconut jelly and finishing
After waiting for about 7 minutes, the layer of coconut jelly has set. Use a straw to gently press into the layer of coconut jelly and create a round hole with the diameter of the straw.
Then, carefully place each whole lotus seed that was set aside earlier into the holes.
Next, mix 65g of sugar, 4g of gelatin powder, and 2g of soft gelatin powder in a bowl.
Put a pot on the stove, add 500ml of fresh coconut water, pour in all the mixed gelatin powder, stir well, adjust to medium heat, and bring this mixture to a boil.
Once the jelly mixture has boiled, pour this jelly over the surface of the previous coconut jelly layer through a sieve.
Wait for about 1 hour, once your jelly has cooled, put it in the refrigerator in the cool compartment for 3 hours, and then it can be enjoyed.
Finished Product
The finished pumpkin and lotus seed jelly has an impressive and beautiful shape, highlighted by the prominent lotus seeds nestled between the layers of jelly.
When enjoyed, the jelly has a harmonious crunchy and chewy texture, combined with the soft and nutty lotus seeds that are truly delightful; your family members will surely love it.
2. Pumpkin and Coconut Water Jelly
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Preparation
5 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Pumpkin and Coconut Water Jelly Serves 4
Pumpkin 400 gr Jelly powder 30 gr (2 packets) Coconut water 500 ml Unsweetened milk 500 ml Sugar 200 gr
How to Make Coconut Water Pumpkin Jelly
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Prepare the pumpkin
Peel the pumpkin, remove the seeds, wash it clean with water, and cut it into thin slices.
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Steam and Blend the Pumpkin
After washing, place the pumpkin in the steamer and steam on high heat for about 7 – 10 minutes.
After 5 minutes, when the pumpkin is cooked, put everything into a blender, add 500ml of unsweetened fresh milk. Blend this mixture until smooth and pour it into a pot.
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Cook the pumpkin jelly mixture
Put 100g of sugar and 15g (1 packet) of jelly powder into a bowl, mix well so that the jelly powder and sugar blend together.
Use a strainer to filter the pumpkin mixture to remove any small residue into another pot, then place it on the stove, adjusting to medium heat and bring to a boil. After about 7 minutes, when the pumpkin milk mixture boils, add the mixed powder from earlier and stir well to ensure the powder completely dissolves without clumping.
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Cook coconut jelly
Continue by adding 100g of sugar and 15g (1 packet) of jelly powder into a bowl and mix this mixture thoroughly.
Place a pot on the stove, add 500ml of coconut water, and bring it to a boil. Once the coconut water is boiling, gradually add the jelly powder mixture while stirring well. Cook for about 5 more minutes until the jelly becomes clearer and is cooked, then turn off the heat.
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Pour the pumpkin jelly coconut water into molds
Pour 100ml (about 2 tablespoons) of pumpkin jelly into the mold, wait about 5 minutes, then pour in 100ml of coconut jelly, wait another 5 minutes for the pumpkin jelly, and continue this process until all the jelly is used up.
After completing, let it cool and then place it in the fridge for about 1 hour before enjoying.
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Final product
The coconut milk pumpkin jelly is completed with very eye-catching colors, the creamy taste of pumpkin blends with the sweet flavor of coconut milk, making it incredibly appealing and seductive.
This dessert is very suitable for hot sunny days, and it will surely make your family members love it.
3. Milo pumpkin jelly
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Preparation
15 minutes
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Processing
40 minutes
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Difficulty
Easy
Ingredients for Milo pumpkin jelly For 4 people
Pumpkin 100 gr Jelly powder 9 gr Condensed milk 120 ml Unsweetened fresh milk 220 ml (1 pack) Milo powder 22 gr Cocoa powder 10 gr Sugar 110 gr
How to Make Milo Pumpkin Jelly
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Boil and Blend the Pumpkin
Peel and remove the seeds from the pumpkin, wash it thoroughly, then cut it into pieces. Next, put the pumpkin in a pot with 200ml of water.
Place the pot on the stove and cook for about 15 minutes until the pumpkin is soft. Remove the pot from the heat and use the hand blender to blend this mixture until smooth. Then, strain it through a sieve to remove any residue.
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Make the pumpkin jelly layer
Next, put 10gr of sugar and 3gr of agar powder into a bowl, mix well.
Then add the blended pumpkin mixture into the pot, add 40ml of condensed milk and the sugar-agar mixture, stirring continuously to prevent the powder from clumping.
Place the pot on the stove, adjust to medium heat, and cook until this mixture boils, then turn off the heat. Strain this mixture through a sieve and pour it into the mold.
Take the mold out in front of a fan or in a well-ventilated place for 30 minutes to let the jelly set.
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Make the fresh milk jelly layer
Add 3gr of agar powder into a bowl containing 50gr of sugar, mix well.
Put 220ml of fresh milk, 40ml of condensed milk, and the sugar-agar mixture into a pot, stirring well until the sugar and powder dissolve completely.
Place the pot on the stove, adjust to medium heat, and cook until the milk boils, then turn off the heat. Carefully strain through a sieve into the mold containing the set pumpkin jelly layer.
Continue to take the mold out to place in front of a fan or in a well-ventilated area to let the jelly set quickly.
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Make the Milo jelly layer
To make the Milo jelly layer, put 22g of Milo powder, 50g of sugar, and 3g of gelatin powder into a pot, and mix well until they are fully combined.
Then add 400ml of filtered water, 40ml of condensed milk, and 10g of cocoa powder into the pot. Next, place the pot on the stove, adjust to medium heat, and cook until the mixture boils, then turn off the heat.
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Completion
Continue to strain the Milo jelly mixture through a sieve into the mold that already contains the two layers of jelly made earlier, then use a spoon to remove the excess foam from the surface.
After removing the foam, place the mold with the three completed jelly layers in the refrigerator for 3 hours until the jelly is completely firm, and then it can be enjoyed.
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Final Product
The Milo Pumpkin Jelly after completion has 3 layers tightly bonded together with alternating beautiful colors of yellow, white, and brown.
When enjoying, you will feel the light aroma along with the creamy taste of pumpkin jelly, the bittersweet flavor of Milo jelly, and the rich coconut jelly layer, all blending together to create an incredibly appealing taste.
The jelly is chewy, sweet to the taste, and refreshing, making it very suitable for your family to enjoy as a dessert after meals!
How to choose fresh and delicious pumpkin
- Delicious pumpkins are those that feel heavy in hand, have a hard surface, and are not scratched or rotten.
- It is advisable to choose pumpkins with a dark orange skin and not have many unusual tiny black spots.
- Especially, you should select pumpkins with a bright green stem, tightly attached to the pumpkin, about 2cm long, as this is a sign that they are still fresh and can be stored for a long time.
See details:
What is agar powder? The difference between soft agar and hard agar
- Agar powder is the main ingredient for making jelly types. Agar powder is made from natural ingredients like seaweed, apples, or other plant types. Agar powder helps bind the ingredients together.
- Soft agar powder has its main component as carrageenan, a type of plant from the red algae family, and through many processing stages, agar powder has a fine texture as it currently is. Soft agar powder helps create a chewy, tender texture for jelly types.
- Hard agar powder also has its main component as a type of red algae from Japan. This powder has a higher binding and solidifying ability. Hard agar powder helps create a crunchy texture, providing a chewy feeling when eating jelly types.
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With 3 ways to make pumpkin jelly that are crispy and delicious, I hope to diversify your family’s daily menu, a wonderful suggestion to make meals more interesting and appealing. Quickly save this recipe and implement it right away this weekend for your family members to enjoy together.
