These Agar-agar Fruit Jelly Cubes are so pretty, refreshing and tasty.
Kids love these fruit jelly cubes – Make these jelly cubes and your kids will definitely consume their daily fruit intake.
Healthier version – as these jelly cubes are packed with fruits, there is natural sweetness from the fruits, so if you are worried about sugar intake, reduce the sugar amount to consume less sugar and make it a healthier version.
I tested this recipe many times to get it right 🙂 – I thought it was easy to make these fruit jelly cubes but eventually I had to experiment with different methods. The main problem is to make sure that the layers gel well. If the steps are wrong, the layers will not stick together. More explanation below in FAQ and Troubleshooting
Jelly Method:
This agar-agar jelly method is a general method for all fruits. There are a few ways to make these jelly cubes depending on one main characteristic of the fruit, that is the density of the fruit. This recipe is suitable for both fruits that are light or heavy. For instance, the grapes I used are heavy and hence it sinks to the bottom of the jelly liquid but the mandarin oranges, blueberries and kiwis float up. So this agar-agar recipe is a general method. Will share other methods in my next video.
FREQUENTLY ASKED QUESTIONS
What is Agar-agar?
Agar-agar is extracted from seaweed and is plant-based. It works like gelatin and is often used to make jelly, especially in Asia. Being plant based, it has become very popular amongst vegetarians or vegans as a substitute for gelatin. It is odorless and does not contribute much taste to the jelly, perhaps just a slight hint of fragrance.
Agar-agar comes in powder form or strips. You can substitute agar-agar powder with agar-agar strips if preferred.
My jelly texture is too soft/firm, can I change the texture?
Yes, you can. The texture of the jelly is based on the ratio of water/liquid to agar-agar powder. So if you prefer softer texture, reduce the jelly powder or vice versa.
Why does my jelly not set?
Not enough agar-agar powder used. Different brand of jelly powder have different liquid to agar-agar powder ratio. Generally the ratio is 1g powder = 100ml liquid but may differ from brand to brand.
Agar-agar starts to activate its gelling properties when the liquid is heated above 80-90°C. So it is necessary to make sure the liquid is cooked until it is boiling. Then leave to cool to room temperature. It will start to solidify below 40°C.
What is the texture of agar-agar?
Agar-agar texture is more stiff compared to gelatin. Hence it is not so jiggly and springy.
Troubleshooting – My jelly did not set, what can I do about it?
Step 1 – If it is your first time trying the recipe there is a test you can do. Before pouring into the mold, just scoop up a small portion of the liquid into a small saucer. Place it into the fridge to set. It should take about less than 5 minutes. Check the texture of the jelly. If you are happy with it, the proceed to pour into the mold. If it did not set, add more jelly powder (before adding the powder, dilute it in some room temperature water first), pour into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould
Vice versa, if you find the texture of the jelly is too stiff/hard, add more water into the existing jelly liquid and heat up the liquid again. Redo the test and once you are happy with the texture, pour into the mould
Step 2 – If you have already poured into the mold and eventually find out that it did not set. Don’t throw it away! You can always fix it. Just simply place the liquid into a pot, add jelly powder, mix well and reheat again. Then repeat the above step 1 to test the jelly.
Printable recipe:
Agar-agar Fruit Jelly Cubes | 水果燕菜果冻块
These Agar-agar Fruit Jelly Cubes are so pretty, refreshing and tasty. Kids love these fruit jelly cubes - Make these jelly cubes and your kids will definitely consume their daily fruit intake. Healthier version - as these jelly cubes are packed with fruits, there is natural sweetness from the fruits, so if you are worried about sugar intake, reduce the sugar amount to consume less sugar and make it a healthier version.
Ingredients
Agar-agar Jelly:
- 10 grams agar-agar powder 燕菜粉 10克
- 160-200 grams sugar 糖 160-200克
- 1000 ml water (room temperature) 水，室温度 1000毫升
Fruits ( can use any soft fruits 可以使用其它软的水果):
- 1 kiwi 奇异果 1个
- 2 tangerine oranges (4 cm diameter) 橘子 2粒 （4 厘米直径)
- 100 grams grapes 葡萄 100克
- 40 grams blueberry 蓝莓 40克
Kitchen tools
- 8 inch square mold
Instructions
- Wash and cut the fruits into your preferred shapes and size.
- In a pot, add in the agar-agar powder, sugar and water. Mix well to avoid lumps from forming. Also water has to be room temperature.
- Cook on low heat until it boils. Stir occasionally to prevent lumps from forming.
- Pour 300ml liquid into the mold. Remove air bubbles. Leave to cool until the top layer forms a film.
- For the remaining liquid in the pot, keep warm on the stove. Use lowest heat to keep warm.
- Once a film forms on the first layer (when you gently touch, it will be bouncy), pour in the remaining agar-agar liquid. Pour gently at the corner, side so that the it doesn't pierce through the next layer.
- Arrange the fruits to your preference. Some fruits will float up as it is less dense. When the jelly thickens slightly, gently push the fruit to the middle level. Do NOT push too hard as it may break through the first layer.
- Let it set at room temperature. Place in the fridge to chill about 2 hours.
- Remove from mold and cut into desired shapes and sizes.
Notes
- Before pouring in the next layer of agar-agar liquid, make sure the first layer do NOT completely set. That is firm. If it sets, the next layer will not gel well.
- When pouring in the next layer, pour gently at the corner, side so that the it doesn't pierce through the next layer.
- Mix the agar-agar powder, sugar and water well before cooking to avoid lumps from forming.
- While cooking, mix occasionally to avoid lumps from forming.