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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Three-Color Longan Jelly For 4 people
Longan 700 gr Coconut water 1 liter Rock sugar 265 gr Agar powder 15 gr Strawberry syrup 1.5 teaspoons Mint syrup 1.5 teaspoons Water 400 ml Condensed milk 80 gr
How to choose fresh longan
- Choose longan varieties with thick flesh and small seeds like longan lồng, longan tiêu da bò,… to make the dish tastier.
- You should buy longan in bunches, with green leaves, still fresh stems, slightly moist. The fruit should be large and have a dark yellow color.
- When you hold the longan branch, the fruit should not fall off and should have a pleasant, fragrant smell.
- To ensure you choose good longan, you should try one before buying. When peeling, the flesh should be thick and juicy, with small seeds. If the longan flesh tastes sweet and fragrant like rock sugar, then it is definitely fresh longan.
-800x450-10.jpg "How to Make Eye-Catching and Delicious Three-Color Jelly to Treat the Family 2")
Tools needed
How to prepare Three-color Lychee Jelly
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Prepare the lychee
Wash the lychee thoroughly, then remove the seeds. You can use the tip of a spoon to take out the seeds, avoiding tearing the lychee flesh.
Tip: Remove the seeds before peeling the lychee, this way the lychee will not get torn.
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Blend the lychee
Then add about 100g of lychee and 50ml of water into the blender and blend until smooth.
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Cook jelly
Cooking jelly with: Add 200gr of rock sugar and 10gr of jelly powder into a bowl, mix well. Place a pot containing 1 liter of fresh coconut water on the stove, add the sugar and jelly powder, and stir well over medium heat until the ingredients dissolve and do not clump. When the water begins to boil, let it simmer for 5 minutes, then reduce to low heat to keep warm.
Cooking milk jelly: Pour 400ml of filtered water into a pot over medium heat, add 65gr of rock sugar and 5gr of jelly powder, and stir well until the ingredients dissolve. Then add 80gr of condensed milk, stir well. Continue to add ground longan and stir constantly until the mixture boils again, then lower the heat to keep warm.
Add 1.5 teaspoons of strawberry syrup and mint syrup into 2 bowls, adding 100ml of clear jelly to each bowl and stir well.
Tip: You can use filtered water instead of fresh coconut water.
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Pouring into molds
Scoop the mixture of milk jelly, strawberry syrup, and mint syrup into each longan fruit. Then let it sit for 5 – 10 minutes for the jelly to set.
Pour the clear jelly into the mold, with the height of the jelly layer about 1/3 of your finger length. After the surface of the jelly layer has slightly dried, arrange the longan fruits in and continue pouring the clear jelly until the mold is full.
Pour any remaining milk jelly into molds as well!
Cover with a lid or wrap with plastic wrap and place in the refrigerator for 2 – 3 hours.
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Final product
And we have completed the extremely delicious and eye-catching longan jelly. Eating a piece of jelly refreshes the whole mouth. The fresh longan layer is crunchy, fragrant with the scent of longan milk, strawberry syrup, and mint. You should try making this dish to treat your family!
Tips for successful preparation and preservation of jelly
- To prevent the longan from tearing and to easily separate the seeds, choose longan varieties with small seeds and thick flesh. When separating the seeds, do so gently to avoid tearing the flesh of the longan. You can utilize the fruits with less flesh or that are torn to make puree.
- To prevent the jelly from clumping, mix the jelly powder and sugar before dissolving it in water.
- To keep the jelly clear and free of bubbles, you need to skim off the foam multiple times while cooking the jelly, and also remove any tiny bubbles when pouring into molds.
- You can also pour a thin layer of milk jelly as the final layer.
- The jelly can be stored in the refrigerator’s cool compartment for 2 – 3 days.
Under the layer of transparent jelly, the white, red, and green longan look really delightful, don’t they? Try making this three-color longan jelly. Wishing you success.
*Recipe and images referenced from the YouTube channel Suc Khoe Tam Sinh.
