Lychee Agar-agar Jelly | 荔枝椰子果冻燕菜糕食谱

This Lychee Agar-agar Jelly is so refreshing and looks very sweet and pretty. For this recipe, I used fresh lychees, but you can use canned lychee as well. If you can get hold of fresh lychees, I highly recommend trying them to enjoy the natural lychee flavour.


Natural Flavours from Lychee, Soft and Slightly Springy Texture and Look Sweet and Pretty

These Lychee Jellies look very sweet and pretty with natural sweet pink colour from Dragon Fruit. The jelly texture is soft and slightly springy. I also love the natural lychee flavour that pairs really well with coconut milk.


Fresh Lychees

As lychees were in season, I used fresh lychees in this recipe. In my previous Lychee Agar-agar Recipe, I used canned Lychees (click here for recipe). I enjoy the natural lychee flavour from fresh lychee, so I highly recommend using fresh lychees if you can get hold of them.

Jelly Powder

For this recipe. I mixed Agar-agar and Jelly Powder to get a springy texture. Agar-agar texture is more stiff. So adding jelly powder will make the jelly more springy and chewy. Also the liquid will be clearer. Moreover, the jelly will be more resilient and less likely to break easily.

The Instant Jelly Powder is made of Carageenan, Konjac Gum and Sodium Citrate (information provided by Bake With Yen staff). Konjac Gum is derived from Konjac plant. As for Carageenan, according to wikipedia “Carrageenans or carrageenins are a family of natural linear sulfated polysaccharides that are extracted from red edible seaweeds. Carrageenans are widely used in the food industry, for their gelling, thickening, and stabilizing properties.”


Agar-agar is extracted from seaweed. It is plant based, hence, it is used by vegetarians or vegans as a substitute for gelatin. Agar-agar is widely available in Asia.

Pink Colouring

The sweet pink colour is from Dragon Fruit. If you can’t get Dragon Fruit, you can use colouring or you don’t have to add any colour.

Coconut Milk

Coconut milk goes very well with Lychee. But feel free to use other types of milk.


Mix the jelly powder, agar-agar powder and caster sugar well

Mix well so that the jelly powder don’t clump up while cooking. If will also make the jelly look more clear.

Remove air bubbles from the liquid

After boiling the jelly liquid, remove air bubbles to get a clear jelly

Don’t leave the pink layer to set completely before pouring in the next coconut layer

When the pink layer is almost set, i.e you can feel a thick film at the top part of the jelly liquid, pour the coconut layer. If you wait until it sets completely, then the two layers might not gel well.


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.

Can I use Konnyaku Jelly?

Yes you can but you might need to adjust liquid to powder ratio. For the agar-agar powder I use, the ratio is 1000 ml liquid to 10 grams of agar-agar powder.

Can I use gelatin?

The method for gelatin is not the same for agar-agar. If you want to use gelatin, you can follow the design of the jelly but you have to use the method for gelatin.

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.


They can be stored in the fridge for 2-3 days. Note that the jelly will release water overtime. They are best enjoyed cold.


Agar-agar powder:


Mermaid brand:
Swallow brand:


Instant jelly powder (I bought from “Bake with Yen” but you can also buy here:

❤ Disclaimer: Some of the links are affiliate links and I receive a small commission with each sale at no extra cost to you. These links are a guide or a substitute to the products used in the video and I personally may not have bought from these sellers. Thanks so much for the support.

Lychee Agar-agar Jelly Recipe

Lychee Agar-agar Jelly Recipe

Yield: 12 large pieces
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes


Pink Layer:

  • 5 grams agar-agar powder
  • 4 grams instant jelly powder (can substitute with 3 grams agar-agar powder)
  • 800 ml liquid (water, room temperature + lychee juice)
  • 120 grams sugar
  • 1-2 pandan leaves
  • 2-3 small pieces dragon fruit
  • 500 grams fresh lychees or 1 can lychee

Base Layer:

  • 3 grams agar-agar powder
  • 60 grams sugar
  • 200 ml water, room temperature
  • 200 ml coconut milk
  • 2 pandan leaves
  • 2-3 small pieces dragon fruit


  • 5克燕菜粉
  • 4克速溶果冻粉(可用3克燕菜粉代替)
  • 800毫升液体(水,室温+荔枝汁)
  • 120克糖
  • 1-2片香兰叶
  • 2-3小块火龙果
  • 500克荔枝或1罐荔枝


  • 3克燕菜粉
  • 60克糖
  • 200毫升水,室温
  • 200 毫升 椰奶
  • 2片香兰叶
  • 2-3小块火龙果


  1. First wash and peel lychees. Remove the seed. Then squeeze out the lychee juice. Set aside the lychee juice and lychee flesh.
  2. Then, prepare the pink jelly layer. Measure lychee juice and water. Both equals 800 ml. Then pour the liquid into a pot. Add in 120 grams sugar, 5 grams agar-agar powder, 4 grams instant jelly powder (If you don’t have, can substitute with 3 grams agar-agar powder) into a separate bowl. Mix well so that there will be no clumps while cooking. Add mixed jelly powder into the pot. Mix well. Add 1-2 pandan leaves (optional)
  3. Cook the liquid on low heat until it boils. Stir often, especially at the beginning, so that there are no clumps formed. Remove pandan leaves. Remove the air bubbles to get a clear jelly. Add some dragon fruit cubes for colour. Totally optional. If you don’t have can also add colouring.
  4. Pour into the mould. Remove the air bubbles, if any. Allow it to cool until the top part of the
    jelly liquid forms a thick film (Do not wait for the agar-agar to set completely,
    as the next layer will not gel well together)
  5. While waiting, prepare the coconut base layer. In a pot, add 200 ml water (room temperature), 60 grams sugar, 3 grams agar-agar powder. Mix well. Then add 2 pandan leaves. Cook on low heat until it boils. Stir often, especially at the beginning, so that there are no clumps formed.
  6. Reduce to lowest heat. Add 200 ml coconut milk. Continue cooking until it starts steaming, then switch off the stove. Remove pandan leaves. Add some dragon fruit cubes for colour.
  7. Pour over the first layer. Pour the liquid at the corner of the mold. Use a spoon to prevent
    the liquid from piercing though the first layer. Remove air bubbles, if any.
  8. Chill in the fridge for 2-3 hours. Then cut into bite size pieces. Serve cold.

Leave a Reply

Your email address will not be published. Required fields are marked *