Agar-agar jelly

Agar-agar jelly

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 tablespoon agar-agar powder
220g sugar
3-4 drops red food colouring
3-4 drops rosewater
1/2 teaspoon natural vanilla extract
3-4 drops green food colouring
3-4 drops natural almond extract

Method

  1. Put 1.5 litres water into a saucepan with the agar-agar powder and bring to the boil. Boil for about 5–10 minutes, or until the agar-agar dissolves. Add the sugar and stir until it dissolves. Remove from the heat.
  2. Pour 500 ml of the liquid into a jug (reserving the remaining liquid in the warm pan). Colour the liquid pink with the red food colouring and add the rosewater to flavour. Pour into a glass serving bowl rinsed with cold water and refrigerate for a few minutes to set.
  3. As soon as the first layer sets pour 500 ml of the warm liquid into the jug and flavour with the vanilla extract. Pour gently over the first pink layer of jelly and refrigerate until set.
  4. Put the remaining liquid into the jug, colour it pale green with the green food colouring and add the almond extract for flavour. Spoon over the first two layers, then refrigerate until ready to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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