Dragon Fruit Jelly made from Agar-agar | 火龙果燕菜糕食谱

These Dragon Fruit Agar-agar are so refreshing and delicious! Just the lovely pop of natural red colour really brightens the mood. Best part is, it is super easy and quick to make!

Dragon Fruit Jelly taste delicious with coconut milk – This jelly has a two layers. The top layer is a clear layer and the base layer is mixed with coconut milk. Dragon fruit and coconut milk is one of my favourite flavour combinations. The texture of this jelly is quite firm and tender. The texture is typical of jelly made from agar-agar. You have to try this!

EXPLANATION OF KEY INGREDIENTS

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.

Dragon Fruit

Dragon fruits are has a soft texture, taste sweet in the middle part of the fruit and can be slightly sour on the outer part. Although it is mostly sweet, some can have a bland taste.

Tips for sweet dragon fruits:

(1) choose round shape ones instead of oval shape

(2) choose bright red colour and not faded red

IMPORTANT COOKING TIPS

• Agar-agar needs to be added to cold/room temperature liquid so that it does not clump up when cooking.
• Mix the agar-agar powder, caster sugar and liquid well so that the jelly powder don’t clump up.
• Cook the jelly mixture on low heat and mix often especially at the beginning while cooking so that the jelly powder does not clump up when cooking
• The jelly liquid needs to be cooked to boiling point to activate the gelling properties, after boiling the liquid will become clear.
• After brushing oil onto the mould, wipe off with a kitchen towel to remove excess oil. This is to make sure the oil does not cause the surface of the jelly to have tiny holes.
• Remove air bubbles from the liquid to get a smooth jelly texture
• When cooking the coconut layer, don’t boil the liquid. This is cause the coconut to split.

LAYERED JELLY METHOD

Making agar-agar jelly with two layers can be tricky. If not done properly the layers will not stick together. Two important steps to remember:

(1) Do not let the first layer set for too long before pouring the coconut layer. Ideally, pour the next layer when the first layer is about to set completely. The top of the jelly will form a thick film.

(2) The coconut jelly liquid has to be hot before pouring for the gelling properties to react well. But do not boil the coconut jelly liquid. Just cook on lowest heat until the liquid starts to steam.

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.

HOW TO STORE ?

Unmould just before serving as the jelly tend to release water after unmoulding. They can be stored in the fridge for 2-3 days. They are enjoyed cold.

CAN THIS BE PREPARED IN ADVANCE?

Yes, prepare the agar-agar jelly a day in advance, place in the fridge and unmould just before serving.

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.