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SideChef
Recipes
Dairy-Free
Singapore Jelly Cake
Recipe

8 INGREDIENTS • 14 STEPS • 1HR 30MINS

Singapore Jelly Cake

5
2 ratings
A 3-layer jelly cake made from fruits, sponge cake and agar agar.
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ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
A 3-layer jelly cake made from fruits, sponge cake and agar agar.
1HR 30MINS
Total Time
$3.45
Cost Per Serving
Ingredients
Servings
6
US / Metric
Water
3 3/4 cups
Water
Agar-Agar Powder
1 Tbsp
Agar-Agar Powder
Granulated Sugar
1/2 cup
Granulated Sugar
Fresh Strawberry
10
Fresh Strawberries, sliced
Peach
2 3/4 cups
Peaches
or Fruit of Choice
Strawberry Flavoring
1 tsp
Strawberry Flavoring
Red Food Coloring
1 dash
Red Food Coloring
Sponge Cake
1
Sponge Cake
Nutrition Per Serving
VIEW ALL
Calories
92
Fat
0.2 g
Protein
0.6 g
Carbs
24.5 g
Add to plan
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Singapore Jelly Cake
Save
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
Cooking InstructionsHide images
step 1
Cut away the top of the Fresh Strawberries (10) and cut them in half.
step 2
Slice the Peaches (2 3/4 cups) into strips.
step 3
Arrange the fruits in a 18 cm round cake pan and set aside.
step 4
In a pot on medium high heat, bring to a boil: Water (3/4 cup), Granulated Sugar (2 Tbsp), Agar-Agar Powder (1 tsp). Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
step 5
Pour it into the pan and place the pan in the freezer for about 10 minutes.
step 6
While the jelly is setting, make your second layer. Cut the Sponge Cake (1) into cubes.
step 7
In a pot on medium high heat, bring to a boil: Water (2 cups), white Granulated Sugar (1/4 cup), Agar-Agar Powder (1/2 Tbsp). Boil for at least 30 seconds and stir occasionally to make sure everything dissolves.
step 8
Take the pan out from the freezer, use a fork to scratch surface of the set jelly. This prevents the second layer from falling.
step 9
Pour your liquid jelly into the pan, and top with your butter cake.
step 10
Freeze it for about 15 mintues.
step 11
In a pot on medium high heat, bring to a boil: Water (3/4 cup), Granulated Sugar (2 Tbsp), Agar-Agar Powder (1 tsp), Red Food Coloring (1 dash) and Strawberry Flavoring (1 tsp). Simmer and stir like before.
step 12
Take the pan out from the freezer, use a fork to scratch surface of the set jelly like before.
step 13
Pour your liquid jelly into the pan, chill it well in the fridge. Do not freeze it.
step 14
To remove the jelly cake, use a rubber spatula and gently slide across the sides of the pan. Flip it onto a serving plate and make sure to chill well before serving. Enjoy!
step 14 To remove the jelly cake, use a rubber spatula and gently slide across the sides of the pan. Flip it onto a serving plate and make sure to chill well before serving. Enjoy!
Tags
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Dairy-Free
Asian
Snack
Shellfish-Free
Kid-Friendly
Vegan
Vegetarian
Dessert
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