Escape the ordinary with this vibrant and refreshing orange syrup, perfectly complemented by the delicate sweetness of homemade pandan jelly. This delightful combination offers a unique twist on classic dessert flavors, creating a treat that's both visually stunning and incredibly delicious. Imagine the bright citrus notes of the homemade syrup dancing on your tongue, followed by the soft, fragrant texture of the pandan jelly – a truly unforgettable experience. The beautiful green and orange layers make this a perfect addition to any summer gathering or a simple yet impressive treat for yourself.
This recipe is surprisingly easy to follow, even for novice cooks. We’ll guide you through each step, from creating the fragrant pandan jelly to crafting the zesty orange syrup. Ready to embark on this culinary adventure and create a dessert that will impress? Let's dive into the step-by-step instructions!
Tools Needed
- Basin
- Paper towel
- Blender
- Sieve
- Pot
- Molds
- Bottle
- Ladle
Ingredients
- Oranges: 2 kg
- American orange: 1
- Rock sugar: 120-150 grams
- Honey: 50-60 grams
- Pandan leaves
- Sugar
- Salt
- Agar powder: 10g
- Water: 1L
- Coconut water (optional)
Step-by-Step Instructions
Step 1. Prepare the Oranges and Syrup
- Wash oranges thoroughly. Soak them in a basin of water with sugar and salt (3-4 tablespoons of sugar and 1 spoonful of salt) for 15-20 minutes. Then scrub the oranges until clean, paying extra attention to the American orange peel.
- Grate a small amount of peel from the American orange for added fragrance. Dice or finely chop the pulp of the American orange.
- Juice the oranges (use a paper towel to absorb excess oil from the peel to prevent bitterness).
- In a pan, combine the orange juice, rock sugar (120-150g), and honey (50-60g). Add a pinch of salt.
- Cook over medium heat until the sugar dissolves and the orange juice boils (3-5 minutes).
- Add the grated American orange peel to the pan and cook for another 2-3 minutes. Turn off the heat and let cool completely.
- Once cooled, pour the orange syrup into a bottle and refrigerate for later use.
Step 2. Make the Pandan Jelly
- Blend washed pandan leaves with 1 cup (400ml) of water until smooth. Strain the mixture through a sieve and refrigerate overnight to extract the essence. Use only the green pandan essence for the jelly.
- Mix agar powder (10g) with sugar (100g). Add 1L of water (or coconut water) and stir until dissolved.
- Cook the agar mixture over medium-high heat until it boils, then reduce heat and simmer for 15-20 minutes. Stir in the pandan essence. Pour into molds and let cool completely.
- Once the jelly has set, cut it into cubes.
Step 3. Assemble the Drink
- To serve, add ice to a glass. Pour in the orange syrup (dilute with water if desired). Top with pandan jelly.
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Tips
- To avoid bitterness, use a paper towel to absorb the essential oils from the orange peel while juicing.
- Adjust the amount of sugar and honey according to the sweetness and sourness of the oranges.
- Using pandan essence instead of the pandan leaf water prevents bitterness and creates a more vibrant green color in the jelly.
Nutrition
- N/A
FAQs
1. Can I use store-bought pandan extract instead of making pandan juice?
Yes, you can! Use about 1-2 teaspoons of pandan extract per cup of liquid in the jelly recipe, adjusting to your preferred intensity of pandan flavor. Keep in mind that the color might be slightly less vibrant.
2. How long can I store the orange syrup and pandan jelly?
Store the syrup in an airtight container in the refrigerator for up to 2 weeks. The pandan jelly should also be refrigerated and will last for about 3-4 days.
This refreshing orange syrup and pandan jelly recipe is a perfect example of how simple ingredients can create an extraordinary dessert. The vibrant colors and delightful flavors make it ideal for any occasion, from casual gatherings to elegant desserts. Enjoy the sweet reward of your culinary creation!