Agar Jelly Fruit Cake 水果燕菜果冻

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Friends came to visit me during CNY,  So I made some some homemade Pizza, banana cake, Fried curry Pasta and Jelly fruit cake. 😉

I forgot to take a photo of the Agar Jelly Fruit Cake. Luckily, there were some photos of Jelly Fruit Cake and me...hehehe... 😍😜



 Ingredients:
Fruit Layer:
1 ⅓  cups water
2/3 cup juice from canned lychee (and keep the fruit for the cake itself)
¼ cup sugar
1¾ tsp agar agar powder 
~2 cups small fruit pieces of your choice(I used apple, pineapple, kiwi, lychee, grapes and chin chow(Glass jelly))

 Coconut Layer:
¾ cup coconut milk
¼ cup water
¾ tsp   ⅛ tsp agar agar powder
3 Tbsp sugar
A pinch of salt
~4 inches pandan leaf, optional

Bottom Juice Layer:
¾ cup juice of your choice (I used lychee juice and mix some red colouring )
¼ cup water
¾ tsp   ⅛ tsp agar agar powder
Sugar to adjust flavour if needed

 Instructions:
*Before you start, make sure you have all your fruit cut and ready to go.

 Make the fruit layer:

  1. In a small pot add COLD water, lychee juice, agar agar powder, and whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly.
  2. Once boiling, let it boil for a minute or so, or until agar agar powder is completely dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of agar agar stuck to the spoon or not. If not, you’re good to move on.
  3. Add sugar and stir until dissolved, then remove from heat and immediately pour about 1/4-inch of the agar agar into your mold. Working quickly, place fruit pieces in the mold, making sure you evenly distribute all the different colours. Once you’ve added all the fruits, pour the rest of the liquid gently over them.
  4. Let this layer sit for several minutes or until the top is firm enough to pour on the second layer.


 While you wait for the fruit layer to set, make the coconut layer:

  1. In a small pot, combined coconut milk, water, agar agar powder, and stir to dissolve the powder.
  2. Add the pandan leaf, if using, then turn on the heat to medium high and bring to a boil, stirring constantly.
  3. Once boiling, let it boil for a minute or so, or just until the agar agar is completely dissolved (do the same check as above).
  4. Add sugar and a pinch of salt and stir to dissolve. Remove the pandan leaf.
  5. Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry; it is okay if it is still soft in the centre. If it is ready, GENTLY pour the hot coconut layer on top of it. If the bottom layer is still quite soft, pour the coconut layer onto the back of a spoon and let it drizzle gently onto the bottom layer.


 While you wait for the coconut layer to set, make the bottom juice layer:

  1. Combine all ingredients in a small pot and stir to mix the powder. Turn the heat on to medium and bring to a boil, stirring constantly, just until the powder has completely dissolved. DO NOT OVER COOK THIS MIXTURE, SEE NOTE BELOW.
  2. Make sure the coconut layer has set enough, and pour the hot juice layer over it.
  3. Refrigerate for a couple of hours until cold.
  4. If you want to unmold the whole thing in one piece, it can be a bit of a challenge, but see the video for my technique OR check out my Coffee and Cream Agar Jelly for a new technique I came up with!


Recipe from: Hot Thai Kitchen


Happy Making!

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