Seaweed Jelly in Gula Melaka Flavour (agar-agar)

Ingredients

1 pack seaweed jelly (agar-agar), usually comes in 20g per pack

1.2 liter water (the instruction on the packaging suggests 1.4 liters of water)

200 grams gula melaka

  1. Boil water and agar-agar strips in a clean pot. Add in the gula melaka once the water gets hot. Not necessary to wait till the water comes to a boil as we do not want to burn the gula melaka.

    DSC_0226
    Seaweed jelly or agar-agar
  2. Turn the heat to medium low while stirring the mixture continuously until all of the gula melaka and agar-agar strips completely dissolved in the water. TIP : Close the pot lid until the mixture boils, then continue stirring for another 20 to 25 minutes without the lid. Continue to stir a little longer even when the agar-agar appeared all dissolved, because they actually may not be. You will notice the total volume of liquid mixture will reduce a little due to evaporation, this is how it should be.
  3. Turn off the heat and pour the mixture into the moulds and set aside to cool for 30 minutes before chilling them in the fridge.
  4. Serve anytime for a cold springy jelly dessert.

This is the most basic version of agar-agar and of course, you can vary the flavour by replacing the gula melaka with normal castor sugar and add more texture with some cubed fruits, or canned fruits.

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