How to make chewy and crispy honeycomb jelly that looks beautiful

How to make honeycomb-shaped jelly

• 1

  Filter the pineapple juice

  Open the can of pineapple and take about 290g of pineapple, discarding the juice and placing it in the blender.

  Add 300ml of filtered water and blend the mixture until smooth.

  Next, transfer the pineapple juice through a sieve and filter to keep the juice, discarding the pulp. Add more water until the pineapple juice reaches 600ml.

  

  

  

  
• 2

  Cook and pour pineapple jelly

  First, prepare a glass tray, cover it with a layer of shock-absorbing wrap (bubble wrap) that has been cleaned and dried, and place it in the freezer to set the mold.

  Next, place a pot on the stove, add all the pineapple juice, 20ml of coconut milk, and then add a mixture of 50g of powdered sugar, 2 teaspoons of agar powder, and 1/2 teaspoon of jelly powder, stirring well.

  At this point, you can turn on the heat to boil the mixture. When you see many boiling bubbles, remove the pot from the heat and turn off the stove, continuing to stir until the mixture cools down to warm.

  Tip: To ensure the mixture blends evenly and boils faster, remember to stir while cooking.

  Take the mold out and pour a layer of pineapple jelly on top, making sure the jelly layer is about 1/3 of the mold.

  Note:

  • To avoid ruining the structure of the dish, after pouring the layer of pineapple jelly into the mold, do not put it back in the refrigerator.
  • While low temperatures can make the jelly set quickly, for this dish, we should keep it slightly warm to ensure the layers of jelly stick together later.
  • The best way is to only use a fan to cool the jelly.

  

  

  

  
• 3

  Cook and pour layer 2 jelly

  Place a pot on the stove, add 700ml of filtered water, 200ml of coconut milk, 3 teaspoons of agar powder, 3/4 teaspoon of jelly powder, and stir well.

  Next, turn on high heat to bring the mixture to a boil, stirring continuously until you see many boiling bubbles, then turn off the heat and remove the pot from the stove.

  Continue stirring until the mixture cools down, when it is warm again, pour layer 2 jelly over layer 1 jelly, the amount poured in should be similar to layer 1 jelly, continue using a fan to cool it down.

  Prepare a floral mold or any shape you prefer, lightly oil the sides of the mold and then slowly pour this jelly in, then place it in the refrigerator to set the jelly.

  

  

  

  
• 4

  Cook and pour brown sugar jelly

  Add 120gr of brown sugar, 720ml of filtered water, 180ml of coconut milk, 3 teaspoons of agar powder, 3/4 teaspoon of jelly powder, and stir well. Do the same as the pineapple jelly layer.

  When the mixture becomes warm, pour this final mixture over the 2 jelly layers, filling the jelly to the top of the mold.

  Tip: To make the mixture smoother and prettier, you should use a sieve to filter out the solids when pouring the brown sugar jelly.

  Finally, just leave the entire jelly mold outside and let it cool down gradually with a fan. After that, place it in the refrigerator to set overnight.

  

  

  
• 5

  Completion and Decoration

  Remove the mold and the shockproof film (bubble wrap), use a knife to cut along the edge and turn the mold upside down onto a plate to release the jelly.

  Next, cut the jelly into hexagonal shapes resembling a honeycomb structure and decorate the top with a few flower shapes made from jelly.

  And that’s it, now you just need to enjoy it.

  

  

  

  
• 6

  Final Product

  The honeycomb-shaped jelly you just completed has a beautiful color, a sweet aroma from coconut milk and pineapple. The jelly piece is both chewy, crunchy, and rich, making it appealing.

  Your family will surely be enchanted by this jelly!