This jelly is very refreshing and we totally love the taste, smell, chewy texture and look. I've eaten egg drop soup but never in jelly. 🤣Glad I tried it out as this is good and pretty.
Recipe inspired by Ann Low from Anncoo Journal. Here is Ann's original recipe (click). Since it was a last minute, I just used what I have at home.
Lychee Rose Layer
Ingredients:
7 g konnyaku jelly powder
110-120 g sugar
800 ml water
1/2 tsp lychee flavor paste
1-2 drops rose flavor coloring
1 egg white
Method
1. Mix jelly powder and sugar together.
2. Boil 800 ml water.
3. Stir in jelly/ sugar mixture. Stir until all dissolve. Let it boil on medium heat for few minutes (about 4-5 minutes). (Test for sweetness. If need more add at this point)
4. Add in lychee paste and rose color.
5. Lightly whisk egg white. Try not to get it foamy. Avoid using egg foam. Slowly drizzle egg white in pot. Can use a spoon. Stir the jelly in one direction. Off heat and pour in prepared molds right away.
6. Let cool. Konnyuku jelly set pretty quick.
Coconut Milk Layer
Ingredients:
3 g konnyaku jelly powder
1/4 cup sugar
200 ml coconut milk (can use regular milk)
75 ml water
Method:
1. Mix jelly powder with sugar.
2. Mix coconut milk and water. Bring to boil.
3. Stir in jelly mixture. Continue to stir until all dissolve. Cook for another minute on medium heat.
4. Quickly pour on top of cooled lychee layers
5. Let cool. Refrigerate until cold.
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