Jelly Fruit Cake The Best Tropical Agar Agar Jelly Fruit Cake Recipes
AGAR AGAR JELLY
Make and share this Agar Agar Jelly recipe from Food.com.
Provided by BirdyBaker
Categories Gelatin
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Put the cubed fruit into some small moulds. Little plastic wine tasting cups are a good size for little children.
- Alternatively, one large jelly can be made.
- Put the agar agar into a pan with the hot water, bring to the boil & simmer rapidly for 3 minutes, stirring constantly.
- Pour the agar agar into the fruit juice & mix. Pour over the cubed fruit in the moulds & refrigeratee until set.
Nutrition Facts : Sodium 0.4
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- In a small pot add COLD water, lychee juice, agar agar powder, and whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly.
- Once boiling, let it boil for a minute or so, or until agar agar powder is completely dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of agar agar stuck to the spoon or not. If not, you're good to move on.
- Add sugar and stir until dissolved, then remove from heat and immediately pour about 1/4-inch of the agar agar into your mold. Working quickly, place fruit pieces in the mold, making sure you evenly distribute all the different colours. Once you've added all the fruits, pour the rest of the liquid gently over them.
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- Next, in a pan add the cold water and sprinkle the agar-agar powder all around, mix well making sure there are no lumps. Then, place this mixture on medium heat and melt the agar-agar.
- Now, add the coconut cream and stir well. Add the vanilla extract and castor sugar, mix well until all the sugar has dissolved. Bring the mixture to a slight boil and switch off the gas
- Pour this coconut cream and agar-agar mixture to the greased 6-inch tin. Let it cool just for a minute and place the fresh fruits all around. Let this cake sit in the fridge for 2-3 hours.
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