Peach Macadamia Milk Jelly

Warm weather lets you crave for something cold.  Instead of grabbing an ice-cream from the freezer, cold jelly would be your other option.  Of course, you can use any milk or any fruit of your choice to create this jelly.  Get inspired from this and play with your own creation!

 

Ingredients:

1 little macadamia milk

10g agar-agar or jelly powder

3/4 cup cane sugar

28oz canned peach, drained and cut into cubes

Methods:

1. In a bowl, add in cane sugar and jelly powder, mixed well with a whisk, set aside.

2. Pour the milk into a large saucepan and turn up the heat.  When heated and before boiling, whisk in the sugar and jelly powder mixture, whisk well until the sugar dissolved.  Turn off the heat and set aside.  Then, add in the cut peach cubes.

3.  Pour into the mold of your choice or just a rectangle pan (like picture shown above) and let it cool on the countertop.  When cooler, put it in the refrigerator for around 2 hours.  Cut and serve as desire.  Enjoy!

Green Bean Starch Banchan

I had this in a Korean restaurant before and I remembered wondering what was it, what was this jelly texture thing actually is.  And now I know, it is actually a green bean jelly that was made of green bean starch and water and then cook until thicken.

I remembered my mom used to make homemade glue for me.  Whenever I wanted glue for my school project, I would run to my mom and she would use hot water and this white flour to make glue.  I told my girls perhaps I should keep one packet in my pantry so that whenever you girls need glue, I can make some for you.  Haha...  Why not, it's edible glue and it's all natural!

I served mine with some sweeten soy sauce plus chili oil.  Added some chopped green onion as well. I think I could add more water to make this jelly a bit softer as I found it a bit hard.  Would be nice if the texture is softer I think.

Coconut Red Bean Agar-Agar/ Jelly

This is just a simple and delicious dessert to serve to your guests.  Easy to make and delicious to eat, furthermore the look is very presentable.  You can use the pattern knife and cut it into diamond shape as well.

You can use any agar-agar powder and follow the instruction at the back.  Just substitute the water with coconut milk.  Then, follow my recipe.  Hope you like this dessert!

Red Dates and Dried Longan Konnyaku Jelly

The idea of making this came from Gina Choong.  She has a blog Taste of Time and a baking supply store in Singapore.  Go visit her and her store if you are in Singapore, she is pretty popular!  Do visit her blog for more information.  I have known her before I started this blog in her Kitchen Capers forum, so back in 2004?  Wow, we go way back and we haven't even met once.  I hope I will get to meet her at her store when I am in Singapore in the future.  I will make an effort to go see her and surprise her!  :)  Actually one of the members in her forum encouraged me to write a food blog and see where I am today?  Without her persistent, I won't even know what is blogging back then.  Thank you!

I saw a picture of this at Gina's FB (well different mold but basically the same thing) and thought it would make such a great Chinese New Year dessert!  I had never tried using Chinese tea in making konnyaku jelly before hence the kick was there (I love to challenge myself in new thing) and that was all the motivation I needed.  I chose this pineapple mold because pineapple "Ong lai" means prosperity in Chinese.  Jujube (red date) means wealth, prosperity and fertility (I don't need this, haha) and longan (龙眼, dragon eye) means many good son (well for the married couples who want a son).  For Chinese, we have an old tale that if you are pregnant and someone older in your family dream of a dragon, you are highly carrying a son.

With that said, I am sharing this dessert with Aspiring Bakers #15: Auspicious Dishes for CNY hosted by Wen's Delight.  Go check out the roundup on Feb 1st.  :-)

Koi Fish Jelly

Today marks the last day of Chinese New Year and also Chinese Valentine's Day.  The 15 long days of Chinese celebration is finally over.  Right now I can concentrate on losing some extra weight gain.  LOL!

Sharing with you a Koi fish Almond Konnyaku jelly that I made recently.  To get this pattern, all you need to do is to take a little bit of the jelly water out and mix it with a drop of red coloring, stir to blend well.  Use a spoon to spoon a little of the red jelly inside the fish molds.  You can wait for it to harden before scooping the white jelly in to have a white fish with red strips, or if you couldn't wait like me, before the red jelly harden completely, I scoop the white jelly in and thus it became pink fish.  Got the idea?  I used black sesame seeds as eyes on the big koi fishes.  I later added the black sesame seeds on the little fishes too.  Definitely nicer with the black sesame seeds.

By the way, Happy Chinese Valentine's Day to all who celebrate this day.  Wish you find your other half soon if this is what you are wishing for. :-)  And have a great "Chap Goh Meh"!!

Almond Konnayaku Jelly

I promised my girls to make them some Konnyaku jelly.  I always made the konnyaku jelly to bring to friend's house or party and my girls always complaint that they never got to eat it.  Poor thing right?  So, this time I made it all for them.  I have a canned of evaporated milk and I loved almond jelly so decided to make it almond jelly.  I added slightly more water so that it was not as chewy as usually we liked our almond jelly soft.  Almond jelly was best served with mixed fruits or canned longan (picture shown) or lychee.  It was a great party favorite dessert too.  Truly delicious!

If you don't have the konnyaku jelly, just use the normal plain jelly powder and added some evaporated milk or milk and almond essence.  Usually the milk is an added on as this almond jelly should be enjoyed soft.  Read the direction at the back of the box and change according to package direction.

Rose Konnyaku Jelly

How you like my twin Koi fishes?  Spotted my mistake yet?  I made a mistake here when I made thing without thinking.  I should have pour some konnyaku liquid in the mold first before I added in the mixed fruits.  I just added the mixed fruits into the mold and pour in the konnyaku liquid and let it set.  So, the end result, not as pretty and some of the mixed fruits fell off when unmold.  Oops!

If you want my rose flavored konnyaku jelly recipe, you can get it here.  The rose flavored is really great, I loved it because it reminded me of the rose drink that the Malay served in Malaysia during Hari Raya.  Here nian nian you yu to all of us!

Red Bean Konnyaku Jelly

I was in the mood for some jelly and red bean jelly to be exact. The only jelly powder I had in my pantry was Konnyaku jelly powder, so Konnyaku jelly it was. I bought some mooncake jelly molds when I was in Malaysia last year so I thought this would be the perfect time to use it or open ceremony with it like we Chinese said. I do love this molds, making the jelly looking ultra cute. I wanted to make a red bean jelly because I had a canned of red bean and making a red bean jelly was much easier than making a red bean kuih even though both tasted great. Also I got to use my new jelly molds. :)

Sweet Corns Konnyaku Jelly

I made this to bring to a friend's house. Pineapple in Hokkein is "Ong Lai", signify prosperity for the Chinese. So, Chinese love to serve pineapple tart, pineapple related dish or even a jelly that shaped like a pineapple during the 15th days of Chinese New Year. I picked this cream corns recipe because yellow color is so suitable for pineapple. Pretty or not? The sweet corn konnyaku jelly that I made is not that chewy, it's softer more like a normal jelly. If you want it chewy, follow the 550ml water amount listed.

Rose Flavored Konnyaku Jelly

What these three ingredients combine into? A pretty in pink Konnyaku Jelly with kiwi seeds. As for konnyaku powder goes, I still very much prefer the Red man brand. The texture provided by this brand is more chewy as opposed to the other brand that I had tried. I bought these Red man kiwi seeds and konnyaku powder on my last trip home. I always fascinated by the kiwi seeds and so glad that I saw it on the shelf. Now that I have tasted it, I can let you know that this seed is for decoration only. You can't really taste the seeds while eating the jelly. But it sure add a little something to the jelly and makes it very pretty.



I made this rose jelly before and really loved the flavor it gave. So, I decided to share it with my readers. Of course you can omit the kiwi seeds if you don't have it. For the above, I just wanted to showcase the new Konnyaku jelly mold that I acquired at Ng Ming Huat, JB. I simply love the bears and turtles! I heard so much about Ng Ming Huat that while I was in JB, I just had to ask my hubby to bring me there. Luckily he still know the way after these many years. One thing I like to say about this shop is, it seriously needs expansion (or a bigger shop) and organization. The way I had to dig through some products, walked through that shop and came out with dirty hands, I also don't want to say more.

Lychee Konnyaku Jelly

The weather is turning warm and what a better way to cool off the body than some cold jelly? You can either make this with the normal jelly/agar-agar powder or konnyaku powder. I like to add the fruit for the extra refreshing taste.


Our family favorite ~ lychee konnyaku jelly.

Gula Melaka Sago and Pandan Jelly

Since we all love sago, I decided to make sago jelly with my leftover gula Melaka syrup and evaporated milk from making the ice-kacang. I added Pandan paste in the milk portion to make it more fragrant.



It turned out pretty good. A nice dessert for tea time and after dinner.

Sweet Corn Konnyaku Jelly

I saw this recipe at Yochana's blog and decided to give it a try. My elder daughter loves jelly and I was looking for other simple recipes to try besides my usual. This recipe caught my eyes because I have all the ingredients in my pantry, so all I have to do is to take it out and make it.

One note to make though I used 10gm of konnyaku powder instead of 15gm noted because my packet of Redman Konnyaku powder comes with 10gm. I followed the rest of her recipe the same and it turned out great. Also make sure you buy the extra creamy cream corn, would taste better in my opinion (I used the normal cream corn and would prefer otherwise).

Yochana, thank you for the recipe! :)

Layers Pandan Konnyaku Jelly

Since I didn't have any fresh fruit in the refrigerator, I decided to make the double layers pandan flavor Konnyaku jelly. I just followed the recipe at the back of Red Man Konnyaku jelly and added pandan essence and pour half of it into the mould. Place the half filled mould into the fridge to speed up the harden process and meanwhile adding some milk into my leftover jelly liquid. Took the mould out and filled the rest of the milk base jelly into the mould, put in the fridge for at least 3 hours before consuming. What can I say except yummy...the texture is just shiok especially on the hot summer day.