Lemon Grass Lychee Jelly

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 stalks

Lemongrass

1 can
(565 g)

Lychee in Syrup

120 g

Caster Sugar

1 pckg
(10 g)

Konjac Powder

aka Konnyaku Powder

1

Lemon , juiced

3 Tbsp juice per 12 servings

Cooking Instructions

HIDE IMAGES

Step 1

Remove the outer part of Lemongrass (2 stalks) , clean and bruise the white part with a knife.

Step 2

Drain Lychee in Syrup (1 can) through a sieve, reserving syrup and top up with water to 950ml.

Step 3

Pour lychee syrup into a pot, followed by Konjac Powder (1 pckg) and Caster Sugar (120 g) . Turn on heat and stir liquid till sugar dissolved with a hand whisk. Drop in lemongras​s and keep stirring liquid until boil, at medium heat, Off heat and continue to stir liquid for another 2-3 minutes.

Step 4

Discard lemongrass. Add a small drop of rose pink coloring and juice from Lemon (1) into it, and stir well again.

Step 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 leave 2 hours or when ready to serve. Enjoy!