preparation
preparation 10 mins
cook time
cook time 45 minutes
servings
servings -
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Method (Red Layer) :

  2. Add 400ml water, sugar, agar agar powder, and red coloring into Inspire Saucepot 2.0L. Stir well.

  3. Cook the mixture until it has reaches boiling point.

  4. Switch fire to dead-low heat to maintain minimum heat to prevent jelly mixture from hardening.

  5. Method (White Layer) :

  6. Add 200ml water, sugar and agar agar powder Inspire Saucepot 2.0L. Stir well.

  7. Cook the mixture until it has reaches boiling point.

  8. Add in Coconut milk, stir well, and continue to cook until mixture has reaches boiling point.

  9. Switch fire to dead-low heat to maintain minimum heat to prevent jelly mixture from hardening.

  10. Method (Assembling) :

  11. For 1st layer, scoop 3 tbsp of White Jelly Mixture into each Jelette Mold. Send the jelly into the freezer for quick cooling for 8 mins.

  12. For 2nd layer, scoop 3 tbsp of Red Jelly Mixture into each Jelette Mold. Send thejelly into the freezer for quick cooling for another 8 mins.

  13. For 3rd layer, scoop 3 tbsp of White Jelly Mixture into each Jellete Mold, the assembling process is completed.

  14. Let completed Jelly rest in the refrigerator for at least 3 hours before unmolding and serve.

Ingredients

  • 5 gm Jelly Powder
  • 400 ml Water
  • 60 g Sugar
  • 1/4 tsp Red Coloring
  • 200 ml Water
  • 60 g Sugar
  • 200ml Coconut Milk

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