Chilled almond jelly with longans is a popular dessert in Singapore, Hong Kong, Taiwan, Malaysia etc. A refreshing dessert that can be found in Chinese or dim sum restaurants. What I like about it you can make a twist with this dessert for example instead of longans you can use lychees, mangos, goji berries. The cow’s milk you can substitute for soya milk for example. Best serve with crushed ice.
Servings: 8 medium glasses
Prep Time: 5 mins
Cook Time: 30 mins
Passive Time: 1 hour
- 550 ml water
- 125 g sugar
- 2.5 tsp almond essence
- 1 can longan in syrup or lychees in syrup
- Pour water into a pan and boil on medium heat.
- Add agar-agar powder. Slowly stir and mix well. Simmer for 5 minutes.
- Add sugar. Continue to stir until the sugar dissolves. Add almond essence. Add milk. Continue stirring for another 1 minute.
- Off the fire and pour the mixture into rectangular dish or moulds.
- Refrigerate until it becomes jelly like.
- Empty the can of longans/lychees with the syrup into a container and refrigerate.
- When ready to serve, cut the jelly into cubes and put into a bowl or ice-cream glass. Pour a few longans/lychees together with the syrup into the bowl of jelly cubes. Ready to serve.
Tip: Always stir the mixture when it is on medium heat to avoid clumping and foaming.
Another method is to serve the ready jelly with longans/lychees with crushed ice.
It usually takes about 1 hour in the fridge when the jelly is ready to be served.
Rosie Gohres | www.flavoursofsingapore.nl | www.rosiegohres.com