3 Simple Ways to Make Beautiful and Delicious Red Beet Jelly at Home

Prepare and Boil Beetroot

Wash the beetroot, peel it, and then cut it into small pieces.

Next, place the cut beetroot into a pot with just enough water to cover it and boil over medium heat until the beetroot is cooked and the water is boiling, then turn off the heat.

Finally, remove the beetroot and let it cool down before preparing to blend.

Blend and Strain Beetroot Juice

Add the cooled beetroot into a blender with a little of the boiling water, then blend until smooth.

Pour the blended beetroot juice through a sieve to obtain approximately 100ml of beetroot juice.

Cook Agar Powder

Dissolve 12g of agar powder with 300g of sugar in a pot with 800ml of water and let it sit for about 10 minutes for the agar to expand.

Next, cook the agar mixture over medium heat until it starts to boil, then add 5 tablespoons of condensed milk and 5 tablespoons of fresh milk, stirring well for an additional minute before removing the pot from the heat.

Mix the color and set the jelly

Add the beetroot juice from step 2 into the freshly cooked jelly mixture (you can adjust according to the desired shade of pink) and stir well to create a beautiful pink color.

Then, slowly pour the mixture into the mold and let it cool at room temperature.

Finally, just place it in the refrigerator for 2 – 3 hours and it will be ready to enjoy.

Final product

So the beetroot jelly is completed. The jelly has a beautiful pink color and a pleasant aroma combined with a chewy, elastic texture along with the sweet and creamy taste of milk makes it even more delicious.

Prepare the Beetroot

Peel the beetroot, wash it clean, then dice it and let it drain.

Cooking and filtering beetroot juice

Next, you add the diced beetroot into a pot along with enough water to just cover it, then put it on the stove to cook over medium heat until the beetroot boils, then turn off the heat.

Let the boiled beetroot cool, then pour it onto a cheesecloth to squeeze out about 1/2 bowl (rice bowl) of juice.

Soaking blue pea flowers

Put the dried blue pea flowers into a pot with enough water as when boiling the beetroot, then cook over medium heat until it boils, turn off the heat, let it cool, and also squeeze out 1/2 bowl of juice.

Cooking coconut milk

You add 5 tablespoons of condensed milk, 300ml of coconut cream, and 200ml of fresh milk into a pot and stir well.

Then, place the pot on the stove and cook until the mixture just starts to boil, then turn off the heat to let it cool.

Cooking jelly powder and coloring

You place 2 packets of jelly powder and 300g of sugar into a bowl and mix well. Add the jelly powder and sugar mixture into a pot with 2 liters of water and stir well, then let the jelly powder swell for 5 – 10 minutes.

When the jelly powder has swollen, you place it on the stove and cook over medium-low heat, stirring continuously for 15 minutes. When you see bubbles, remove them. Then reduce the heat to low to keep the jelly warm.

You scoop 3 tablespoons of the cooked coconut milk into a bowl of beetroot color and stir well. Do the same with the butterfly pea flower water.

Scoop 3 ladles of the hot jelly from the stove into the bowl, then add 1 tablespoon of beetroot colored coconut milk and stir well to make the red beetroot jelly. Do the same measurement with the butterfly pea coconut milk to get the blue butterfly pea jelly!

Pour into molds and set the jelly

Pour a layer of red jelly into the molds and let it cool for about 15 minutes until the surface of the jelly sets.

Next, slowly pour 3 – 4 tablespoons of white coconut milk jelly and also let it cool for the surface to set.

Gradually add 3 – 4 tablespoons of green jelly and let it cool.

You can repeat the above steps until all the jelly is used, to have a finished product with alternating colors of red, white, and green according to your preference!

Once you have finished pouring the jelly into the molds, just put it in the refrigerator for 3 – 4 hours, then take it out and cut it into bite-sized pieces to complete.

Finished Product

So the beetroot jelly with butterfly pea flower is now complete!

The jelly is not only eye-catching with its vibrant colors of green, white, and red but also has a delicious flavor. The sweet, creamy taste of coconut milk and condensed milk combined with the chewy, crunchy texture of jelly powder is incredibly appealing.

Prepare the beetroot

Peel the beetroot, wash it clean, and then cut it into small cubes.

Cook and filter beetroot juice

Add the diced beetroot to a pot along with 500ml of water, then cover and cook over medium heat.

Cook until the water boils and the beetroot releases a beautiful red color for about 5 – 7 minutes, then turn off the heat.

Strain the cooked beetroot and water through a sieve to collect the red juice.

Blend pandan leaves and strain for juice

Wash the pandan leaves you bought, then chop them finely, and put them in a mortar with 500ml of water.

Cover and blend until the pandan leaves are finely pureed, then strain through a sieve to collect the pandan juice.

Mix the jelly colors

Add 3 tablespoons of sugar to the beetroot juice and 3 tablespoons of sugar to the pandan juice, then stir well to dissolve the sugar.

Pour 500ml of coconut milk into a bowl, then add 3 tablespoons of sugar and 50g of condensed milk, and stir well.

Divide the jelly powder into 3 equal parts corresponding to the 3 color mixtures, namely the red beetroot juice, the white coconut milk, and finally the green pandan juice.

Gradually add each portion of jelly powder into the sugar-coconut milk mixture and stir well until the jelly powder is fully dissolved. Let the jelly powder bloom for 5 – 10 minutes before cooking.

Do the same with the beetroot color and the pandan color!

Cook the jelly powder

Pour the mixed three-color jelly into three separate pots and then place them on the stove to cook over low heat.

Stir continuously while cooking for about 10 minutes until the mixture starts to thicken and boil, then turn off the heat.

Pour into molds and set the jelly

Scoop the red jelly mixture into molds and let it cool for 10 – 15 minutes. After that, if you gently touch the surface and feel that the jelly has set, continue to pour the second layer.

Gently pour the white jelly layer on top, let it cool, and wait for the surface to set. Finally, add the top layer of pandan jelly.

Repeat the above steps until you have poured all the jelly mixture into the mold!

Place the jelly mold in the refrigerator for about 3 – 4 hours, and then you can enjoy it.

Final Product

The finished beetroot jelly with pandan leaves has an eye-catching color combined with a pleasant aroma from the pandan leaves and coconut milk. The jelly layer is chewy, crispy, and sweet, making you want to eat it endlessly!