Escape the ordinary with this refreshing Mountain Water Jelly dessert, a delightful fusion of creamy coconut and fragrant pandan infused in a jiggly, translucent jelly. This easy-to-make recipe delivers a unique textural experience, contrasting the smooth, delicate jelly with the satisfying chew of the coconut. Imagine the vibrant green hue, the subtle sweetness, and the cool, soothing sensation as this delectable treat melts in your mouth – perfect for a hot day or a special occasion. This simple yet elegant dessert is surprisingly easy to create, even for novice cooks.
This recipe expertly balances the subtle sweetness of the coconut milk with the aromatic pandan, resulting in a flavour profile that's both familiar and excitingly new. Forget complicated techniques and lengthy preparation times; this recipe is designed for simplicity and delicious results. Ready to transform your kitchen into a tropical paradise? Let's dive into the step-by-step instructions and create your own batch of this irresistible Mountain Water Jelly.
Tools Needed
- Pot
- Stove
- Three-compartment silicone mold
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
- Sugar: 700g
- Salt: ½ teaspoon
- Crispy jelly pillows: 2 (25g each)
- Concentrated coconut milk: 250ml
- Braised potato chips: 100ml
- Milk: 200ml
- Pandan juice: 150ml (from 50g pandan leaves and 200ml water)
- Coffee essence: 150ml
- Water: 2L
Step-by-Step Instructions
Step 1. Prepare the Jelly Base
- In a bowl, combine sugar, salt, and jelly pillows. Add 2 liters of water to prevent clumping. Mix well and let it soak for 30 minutes.
- After 30 minutes, cook the soaked jelly mixture on high heat until it boils. Skim off the foam and reduce heat to medium. Cook for about 20 minutes, or until 2 liters of agar water remain. Stir gently with a rack to prevent sticking.
Step 2. Create Flavor Infusions
- Remove 900ml of the cooked jelly water. Add coconut milk, condensed milk, and crispy fried rice noodles. Stir well.
- In separate pots, heat pandan juice and coffee essence with a little boiling water.
Step 3. Layer and Set
- Use a three-compartment mold. Pour each color (coconut, pandan, coffee) into a separate compartment, keeping the mixture warm to prevent solidification.
- Pour each color into the mold, creating a layered effect. Alternate colors as desired.
Step 4. Chill and Serve
- Let the jelly cool and then refrigerate for 3-4 hours until set.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Adjust sugar amount to your preference.
- Use thick coconut milk for richer flavor.
- Don't overcook the jelly; maintain low heat to prevent drying.
- Use a three-compartment mold for easy layering.
- Adding more white jelly makes the colors pop.
Nutrition
- N/A
FAQs
1. Can I substitute the coconut milk?
Yes, you can use full-fat coconut cream for a richer flavor and texture. However, using light coconut milk may result in a less creamy jelly.
2. How long does the Mountain Water Jelly last?
Store your Mountain Water Jelly in the refrigerator for up to 3-4 days. It's best enjoyed within the first two days for optimal texture and flavor.
This Mountain Water Jelly recipe is a delightful journey for your taste buds, offering a unique blend of textures and flavors that are sure to impress. The simple steps and readily available ingredients make it a perfect dessert for any occasion, from casual gatherings to elegant celebrations. So, gather your ingredients and embark on this culinary adventure – your taste buds will thank you!