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Preparation
45 minutes
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Difficulty
Easy
Jelly is a dessert that is very popular among many people. Inside the cool green jelly is each beautiful round white longan fruit, which looks really eye-catching, doesn’t it? Today, I invite you to the kitchen to make this sweet dessert.
Ingredients for Blue Pea Longan Jelly For 4 people
Dried butterfly pea flowers 50 gr Longan 16 fruits (seed removed) Sugar 400 gr Coconut milk 500 gr Agar jelly powder 24 gr Salt A little Pandan leaves A little
How to choose fresh and delicious longan
- Choose longan varieties with thick flesh and small seeds such as longan lồng, longan tiêu da bò,… to make the dish tastier.
- You should buy longan in clusters, with green leaves, the stalk still fresh and slightly moist. The fruits should be large and have a dark yellow color.
- Holding the longan branch, the fruit should not drop, and it should have a pleasant fresh fragrance.
- To ensure you select good longan, you should try one fruit before purchasing. When peeling the skin, the flesh should be thick and juicy, with small seeds. If the longan flesh has a sweet fragrance similar to rock sugar, then it is definitely fresh longan.
See details: How to make smooth, delicious coconut milk at home
-800x450-24.jpg "How to Make Beautiful Butterfly Pea Jelly That's Easy to Make 2")
Tools needed
How to make Jelly with butterfly pea flower
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Make butterfly pea flower water
Add 50g of dried butterfly pea flowers into the pot. Add 100ml of water and boil for 10 minutes until it turns a deep blue color. Then strain out the flowers to obtain the butterfly pea water.
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Cooking jelly
Cooking butterfly pea jelly: Add 200g of sugar, 12g of agar jelly powder, and 1.2 liters of filtered water into a pot, stir well until the sugar and agar dissolve completely. You can also add a few pandan leaves for fragrance. Then turn on the stove and cook over medium heat until boiling, remembering to stir frequently to prevent the jelly from clumping.
When the water boils, remove the pandan leaves, add 4 tablespoons of butterfly pea water, and stir well.
Cooking coconut jelly: In another pot, add 12g of agar jelly powder, 200g of sugar, 800ml of water, 500g of canned coconut milk, a pinch of salt, and a few cleaned pandan leaves. Stir well until all ingredients dissolve and cook over medium heat until the mixture boils.
Tip- To prevent the jelly from clumping, mix the agar powder and sugar before dissolving it in water.
- To keep the jelly clear and free from bubbles, you need to skim off the foam multiple times while cooking, and also remove any tiny bubbles when pouring into molds.
- You can adjust the amount of butterfly pea water to achieve the desired shade of blue. However, do not make it too dark, as that would make the jelly look unappealing.
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Pouring the jelly mold
Pour a layer of butterfly pea jelly about 1/3 of a finger length into the mold. Let it sit for about 3 – 5 minutes until the surface of the jelly is slightly dry, then arrange 4 peeled longan fruits on top.
Continue pouring the butterfly pea jelly into the mold so that the surface of the jelly is about 1 finger length away from the top of the mold. Let the butterfly pea jelly set, then pour the coconut jelly layer as the final layer.
Place the mold in the refrigerator for 2 – 3 hours until the jelly is completely set.
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Final product
The butterfly pea longan jelly is now complete. Each white fragrant longan fruit, the blue jelly layer is sweet and refreshing. Try your hand at making it and invite your family to enjoy.The butterfly pea longan jelly can be stored in the refrigerator for 2 – 3 days.
I wish you success in making the extremely easy and delicious butterfly pea jelly. I assure you that the whole family will love it.
*Recipe and images referenced from the YouTube channel Shiokman Eddie.
