If you need “ang ang” (red color) jelly for Chinese New Year, try this RECIPE of Lychee Rose Jelly. The jelly is good to eat and has the scent of roses, too. Use your favorite mould and make them into flower shapes.

Recipe by Mama Ding

Total Time | 2 hr 30 mins

Prep Time | 10 mins + 2 hr chilling time

Cook Time | 20 mins

Servings : 1 tray (20x20x5 cm/8 x 8 x 2 inch) or use your favorite jelly moulds

Ingredients

50 g (3 and 1/2 tbsp) instant jelly powder
1.2 liter (5 cup) water
1 can lycees in syrup (560 g)
3 tbsp rose cordial
80 g (6 and 1/3 tbsp) sugar
2 screwpine/pandan leaves, knotted

Method

01 In a pot, place the water with screwpine leaves. Remove half cup of water and mix in the instant jelly powder. Stir until dissolved. Pour it back into the pot.

Add sugar. Stir till sugar dissolves.

02 Turn on the heat and bring to the boil. Stir occasionally.

When bubbles appear at the side of the pot, add the can of lycees including the syrup.

03 Bring to the boil again while stirring.

When it starts bubbling at the side of the pot, turn off heat.

04 Pour the cooked jelly into desired moulds.

Scoop the liquid jelly into the individual moulds first, if using. Fill up to only 80% full. Then place one or two lychees in each mould.

If using a tray, just pour everything into the tray. Prick bubbles with a toothpick, if any.

05 Cool down to room temperature then chill in the refrigerator for at least 2 hours.

Cut or unmould and serve cold.

Notes

We are using rose cordial. You can substitute with 1 tsp of rose essence.

Replace with other fruits like longans, pineapples etc. Fresh or canned fruits can be used.

If you wish to see the ingredients and mould we used, check out the Pantry section.

This is a less sweet version. If you like the jelly sweeter, add more sugar to taste.