Preparation
10 minutes
Processing
20 minutes
Difficulty
Easy
In addition to delicious desserts like yogurt, flan,… jelly is also a dish that many people love to enjoy after a meal. Today, let’s join TasteVN to the kitchen to learn a recipe for rambutan jelly to change the taste for your family!
Ingredients for Rambutan Jelly For 2 people
Coconut jelly powder 10 gr (1 packet) Rambutan 300 gr Sugar 100 gr Water 2 liters
How to choose good rambutan
- You should choose clusters with very eye-catching green-red colors and round shapes. Avoid selecting fruits that are red and deformed as they are likely to be underdeveloped and have little flesh.
- When pressed, they should not feel soft and watery. At the same time, the spines on the outside should be firm, and the tips of the spines can be slightly green or bright red.
- Additionally, the branches and leaves should still be lush, fresh green, tightly attached to the fruit without breaking off, as these are freshly picked rambutans.
How to make Rambutan Jelly
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Mix the jelly powder
First, add 100g of sugar and 1 packet of jelly powder into a pot and mix well.
Next, gradually add 2 liters of water into the jelly pot while stirring until the mixture is blended. Then, place this pot on the stove and cook over medium heat until it boils, the jelly dissolves, and it has a clear color.
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Prepare the rambutan
Wash the rambutan thoroughly to remove dirt. Next, peel off the skin and cut the flesh into small pieces.
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Making rambutan jelly
You put the rambutan flesh into the jelly pot, stir well, then turn off the heat.
Finally, you pour this jelly mixture into a glass mold, let it cool, then put it in the refrigerator until it sets.
Tip: During cooking, remember to skim off the foam so that the jelly becomes clearer and more appealing! -
Final product
When eating, you cut the jelly into small pieces and add it to a glass with ice or use it as a topping for milk tea.
The rambutan jelly is transparent, showcasing the rambutan pieces inside, making it very eye-catching. When eaten, the jelly is slightly chewy and crunchy, sweetly blending with the juicy rambutan, delicious indeed.
Successful Implementation Tips
- For the jelly that hasn’t been fully used, you can store it in the refrigerator for 3 – 5 days.
- Do not leave the jelly outside at room temperature for too long as it will quickly begin to melt.
- Avoid letting the jelly absorb odors that could affect the flavor of the dish by not storing it near other raw foods like meat, fish,…
Finally, you have also learned how to make rambutan jelly. The aroma and flavors blend together to create a truly irresistible dish. Wishing you success with the above recipe!
