When the weather is hot, make these pretty and delicious Lychee Jellies
The method to make this agar-agar jelly is very simple, you do not need a special cube mold, just use one big square mold and cut into cubes. Of course, you can also use a cube mold if you like.
To top part of the jelly is infused with lychee syrup and the base layer is made with soya milk. So it is very tasty and refreshing. You may want to use fresh lychee but the jelly will taste better with the lychee syrup from the can.
Cooking Tips:
- Mix the agar-agar powder, sugar and water well before cooking to prevent the jelly from forming clumps while cooking.
- While cooking, mix often so that the jelly powder does not clumping.
- 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.
- I did not use the whole can of lychee syrup as I find the taste of the syrup is too strong, but it is up to your taste and preference. If you want to use more lychee syrup, reduce the water amount.
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.
Why the top layer did not gel with the first layer?
When pouring the second layer on top of the first layer, make sure the first layer did not set completely, that is, become firm. When the first layer forms a film, begin to pour the next layer.
How to reduce the amount of water released from the agar-agar?
- Add instant jelly or gelatin. This helps reduce or prevent water from releasing from the jelly. If the jelly is not translucent colour, can add flour.
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.
Lychee Agar-agar Jelly | 荔枝燕菜果冻糕
Ingredients
- 1 can lychee, 565 grams (16 lychees) 荔枝 1个罐头，565克（16粒）
- 10 grams agar-agar powder 燕菜粉 10克
- 200 grams sugar 红糖 200克
- 120ml lychee water 荔枝糖水 120毫升
- 680 ml water (room temperature) 水，室温度 680毫升
- 200 ml soya milk (unsweetened) (room temperature) 豆浆(无糖），室温度 200毫升
Kitchen tools
- 7 inch square mold
Instructions
- Separate lychee flesh from the syrup.
- Scoop up 120 ml lychee syrup into a pot, add in agar-agar powder, sugar, water. Mix well.
- Cook on low heat until it boils. Mix occasionally so that no lumps form.
- Pour 3/4 of the liquid, about 600 ml into the mold. Remove any air bubbles.
- For the remaining liquid in the pot, pour in soya milk and mix well. Close the lid of the pot, set aside. Close the lid so that the it does not solidify.
- Tear the top part of the lychee slightly so that it looks like flower.
- Arrange in the mold upside down. See video for illustration.
- After all the lychees are arranged well and the base agar-agar layer forms a film, pour the soya milk mixture. Pour gently at the sides so that it does not pierce through the base layer. Remove air bubbles. Let it set.
- Chill in the fridge. When ready, remove from mold and cut into cubes.
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.
Try other Agar-agar Recipes: