Cooking Instructions
HIDE IMAGES
SHOW ALL 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 (2/3 cup)
. 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.
Step 4
Discard lemongrass. Add a small drop of rose pink colouring and
Lemon Juice (3 Tbsp)
into it, 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!
Rate & Review
{{id}}