Brown Sugar Jelly
Ingredients
- Brown Sugar Jelly Powder100g
- Cold Water500ml
Tips:
- Stir constantly during low-heat cooking to ensure a smooth, translucent glasslike finish.
Instruction
Step 1.
Combine powder with cold boiled water in a pan and stir well until dissolved (milky appearance is normal).
Step 2.
Heat over low flame while continuously stirring until it boils and transforms into a clear, dark sugar appearance.
Step 3.
Remove from heat, pour into a flat container, and cool down to room temperature.
Step 4.
Chill in the refrigerator before cutting into serving portions.
Total Time
15 mins
Batch Yield
600g
Ratio
1 : 5(water)
Flavored Pudding
Ingredients
- Flavored Pudding Powder100g
- Cold Water500ml
Tips:
- Ensure fire is reduced to low before adding powder to prevent burning on the pan base.
Instruction
Step 1.
Boil water before lowering the heat to a small fire.
Step 2.
Add pudding powder and continue to stir for 1 minute until diluted and well mixed.
Step 3.
Turn off the fire.
Step 4.
Let the mixture cool down and place in the chiller until finished.
Total Time
10 mins
Batch Yield
600g
Ratio
1 : 5(water)
Lemon Aiyu Jelly
Ingredients
- Lemon Aiyu Jelly Powder1,000g
- Cold Water20,000ml
Tips:
- Adjust water ratio for desired jelly firmness.
Instruction
Step 1.
Pour cold water into a saucepan.
Step 2.
Add lemon aiyu jelly powder and stir continuously until completely dissolved.
Step 3.
Heat the mixture over medium heat until it reaches a full boil.
Step 4.
Pour into molds, allow to cool to room temperature for 3 hours, then refrigerate until fully set.
Total Time
15 mins
Batch Yield
21,000g
Ratio
1 : 20(water)
Grass Jelly Cubes
Ingredients
- Grass Jelly Liquid3,000g
- Hot Water9,000ml
- Normal Water (for slurry)1,500g
- Tapioca Starch80g
- Sugar500g (or to taste)
Tips:
- Adjust tapioca starch for desired jelly texture.
Instruction
Step 1.
Bring water to a boil, then pour in grass jelly liquid.
Step 2.
Mix tapioca starch with room-temperature water until smooth.
Step 3.
Pour starch slurry into the boiling mixture, simmer over low heat for 2~3 minutes, and stir in sugar.
Step 4.
Pour into containers, allow to cool to room temperature, and refrigerate to solidify into jelly cubes.
Total Time
15 mins
Batch Yield
14,080g
Ratio
1 : 3(water)