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💓💓💓Today's recipe "Jelly Fruit Balls" its very refreshing summer dessert with agar agar plant jelly. If you have any suggestions or request then please wr.
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Add the agar agar and give it a swirl to mix through and dissolve. Slowly pour in half the coconut milk and stir. Gently bring to the boil and keep stirring. Then slowly add your remaining coconut milk. Next, add in the sugar , salt and pandan flavouring. Taste the mixture, but be careful not to burn your tongue!
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Make the jelly solution in 2 batches. For the first batch, replace half of the water with coconut milk and the second batch, replace half with mango puree. For added flavor, you can even include cut fresh mango cubes in the mango layer. Another great flavor option for agar agar is pandan.
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2 cups water. 1 tablespoon lemon juice, optional. 2 tablespoons honey or sugar. 2 tsp Agar Agar powder. Add the chopped fruit to the mold/container. Next, add water, lemon juice, honey, or sugar in a pot. Mix well. Bring to a slight simmer, and add in agar powder, mix well, and bring to a hard simmer for 1-2 minutes and mix well.
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Fruit Jelly Preparation. Take agar agar in a bowl, add water and soak it for 10 mins. Now heat it gently till it is melted. Now take 1 cup of fruit juice in a saucepan, add honey and heat it up. Add in half of the melted agar agar and mix well. Heat till it is completely boiled.
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How to make Jelly fruit balls! Jelly fruit ballsIngredients:mix of variety of fruits that you like10g Agar agar powder1.1 Litre water230g sugarAgar agar moul.
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Bring to the boil stirring regularly. Allow to boil for 2 minutes. Pour out into serving bowls or glasses. Refrigerate to set. For the green jello: Follow the steps as above, but after boiling for 2 minutes, remove from the heat and stir in the green food coloring.
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Some colour for this Christmas? Do try these Fruit Agar-agar Jelly Balls, they are so colourful and fun to make!Video on how to cut fruits: https://youtu.be/.
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Pour the cold/ room temperature coconut water into the pot, add the agar agar powder then stir to dissolve. The heat is not on yet. Switch on the fire to medium heat, bring the solution to the boil, whisking continuously. Stil till all the powder has dissolved, let it fullyboil for 5 minutes, then switch off the fire.
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Making the agar-agar mixture. In a bowl, combine the cold water and agar-agar and stir well. The mixture should have no lumps. Once mixed put this in a pan, switch on the gas and stir until all the agar-agar has dissolved. Bring the mixture to a boil for a minute and add the sugar and essence of your choice.
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Add 2 cups water and 2 tsp kanten (agar) powder in a small saucepan. Whisk the mixture together and bring it to a hard boil on medium-high heat, being careful not to let the liquid boil over. After the mixture has boiled and the kanten powder is dissolved, add 2 Tbsp sugar and cook on low heat for 2 minutes.
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Instructions. Add water to a large saucepan and sprinkle 2 tablespoons of agar agar. Let the agar agar bloom for 15 minutes. Measure out 3 cups of coconut milk. This is a little less than 2 cans, save the remainder for cooking or a smoothie. Add sugar, salt, and coconut extract to the coconut milk, stir, and set aside.
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Agar agar powder is a gelatinous substance made from algae that helps solidify the pearl shape and gives you a firm jelly texture. Konjac powder from the starchy root vegetable can also help make the jelly-like ball shape and have a bouncier and chewier texture. White pearls or agar agar boba are a milky white iridescent colour.
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Adjust the amount of sugar according to your taste. Adding a thin layer of the agar agar liquid ensures that the fruit doesn't stick to the mold. Allow the agar agar liquid to cool a bit before adding to the layered fruit. Otherwise it will make the fruit mushy. Use fresh coconut water instead of normal tap water.
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Instructions. Put half amount of water (250cc) in a small pot and add agar powder and stir well. Cook on medium heat until it boils. Then turn down to low heat and simmer further a couple of minutes. Agar should be melted completely and the water and agar mixture becomes transparent.
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Cut the strawberries, banana, and kiwis into bite-sized pieces. Into the individual serving bowls, evenly divide the kanten jelly, fruit pieces, the shiratama dango, 6 Tbsp sweet red bean paste (anko), and 6 scoops green tea ice cream. Top with optional boiled red endomame peas and serve with kuromitsu (black sugar syrup) on the side.
