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Preparation
15 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Seaweed Jelly Serves 3
Seaweed 100 gr Lemon 1 White sugar 100 gr Ginger 1 piece
Ingredient Image
How to make Seaweed Jelly
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Soak the seaweed
Dry seaweed should be washed thoroughly, removing any dirt and stones, then soak in cold water for about 4 – 6 hours (or overnight) to clean away any sand.
After soaking, take the seaweed out and rinse it 1 – 2 more times with clean water. Remove any remaining dirt and impurities from the seaweed to ensure it’s clean.
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Boil seaweed
Put 2 liters of water into the seaweed in the pot, place it on the stove and boil on high heat. Squeeze the juice of 1 lemon and add it to the pot of seaweed.
Boil the seaweed for about 20 – 30 minutes until it becomes soft and almost dissolved, then remove all the foam and turn off the heat.
Tip: If you don’t have lemon, you can substitute it with vinegar. If you don’t add lemon or vinegar, the seaweed won’t dissolve and won’t set into jelly.
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Strain out the residue and wait for the jelly to set
Pour the cooked jelly water into a strainer, strain it through another layer of sieve to make the jelly smooth, without any sand mixed in.
Place the jelly bowl in the refrigerator for about 1 hour to completely set.
Tip: Remember to let the jelly cool down a bit before putting it in the refrigerator!
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Cooking Sugar Syrup
Peel 1 piece of ginger, wash it clean, then slice it thinly or chop it finely.
Put 100g of white sugar, 1/2 piece of ginger, and 70ml of water into a pot or pan.
Bring the sugar syrup to a boil over the lowest heat, without stirring it with chopsticks, letting the sugar boil naturally.
Boil until the sugar just turns a light brown color, then turn off the heat and add 100ml of filtered water and the remaining 1/2 piece of ginger.
Let the syrup cool, then store it in a glass jar.
Cut the jelly that has set into bite-sized pieces.
Place the jelly in a bowl and enjoy it with the prepared sugar syrup.
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Final Product
The jelly is cool, soft, delicious with a sweet and fragrant ginger syrup that is really appealing, isn’t it? You can also enjoy the jelly with coconut milk for even better flavor.
A few notes about the dish sương sa:
- Sương sa (also known as xu xoa, xoa xoa,…) is a specialty dish of the people in Central Vietnam. Sương sa has a similar texture to jelly but has a quite unique flavor, rich in sea essence.
- Sương sa is usually made from rau xu xoa – a type of seaweed that grows naturally on coastal rocks and is only available from December to May of the lunar calendar each year.
Tip:
- Dry seaweed can be purchased at grocery stores, supermarkets, or convenience stores.
- To make the accompanying syrup, you can use brown sugar, palm sugar, or molasses.
- Tip for storing sương sa: You can wrap sương sa tightly and store it in the refrigerator for about 1 – 2 days.
See more:
The cool dew is really simple to make and also very delicious. What are you waiting for? Let’s try it in the kitchen right away.
*Refer to the images and recipe from the YouTube channel Căn bếp vui vẻ.
