Monday, August 12, 2019


adapted from :

Ingredients :

1  canned Lychee  ~  reserved Lychee syrup
120  gm  caster sugar
1  packet  Konnyaku powder
2-3  stalks  lemongrass
3  tbsp  lemon juice

Directions :

1.  Remove the outer part of lemongrass, clean and bruise the white part with a knife.

2.  Drain lychees through a sieve, reserving syrup and top up with water to 950 ml.

3.  Pour lychee syrup (950 ml) into a pot, followed by Konnyaku powder and sugar, stir well.  Turn on heat and stir liquid till sugar dissolved with a hand whisk.  Drop in lemongrass and keep stirring liquid until boil, at medium heat.  Off heat and continue to stir liquid for another 2-3 minutes.

4.  Discard lemongrass.  Add a small drop of rose pink food colouring (me :  red food colouring) and lemon juice into it, stir well again.

5.  Drop one or two pieces of lychee into mould, then pour liquid mixture into it.  Leave jelly to cool and set in the refrigerator for at least 2 hours or when ready to serve.   Enjoy !!!

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