When I want to use up the leftover egg yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the egg yolks with milk, but I don’t cook because the hot milk is added to the egg yolk mixture and it will almost cook the egg yolk. This …
I recently discovered a product called Queen’s ‘Jel-it-in Vegetarian Gelling Powder’ at a Woolworths store. It’s an Agar-base gelling powder and it is easy to use. Sometimes I prefer to use Agar or Kanten rather than Gelatine. For this orange juice jelly, definitely Agar is the best option. And Queen’s ‘Jel-it-in’ dissolves very well. I …
Gelatin, Kanten and Agar Agar are the most common gelling agents used for setting liquid to make gelatinous dessert. Gelatin is made from pork skins, cattle bones or hides. Kanten (Japanese) and Agar Agar (Malay) are made from sea plants. Kanten is made from red algae called ‘Tengusa’ and ‘Ogonori’ in Japanese. Agar Agar is …
Kanten is similar to Agar Agar but its texture is different. The advantage of using Kanten (or Agar) as gelling agent is that it can set liquid with the fruit such as fresh Pineapple, Kiwi Fruit or Mango. Those fruits break down the protein found in gelatine and prevent the jelly from setting. This doesn’t …
When I started feeding my son with solid food, I made great efforts to introduce him a variety of veggies. He ended up hating veggies. Them I started inventing food that is hiding veggies so that he would eat hidden veggies without knowing it. This ‘Carrot Jelly’ is one of them but my son didn’t …
Kanten is a gelling agent which is very low in calories and it won’t melt when warm. It is made from seaweeds and similar to Agar Agar. Kanten is very useful if you want to make a jelly using Pineapple and Kiwi Fruit or Mango, as these fruits break down the protein found in gelatine, …
‘Black Sesame Milk Jelly’ is a popular dessert in Japan. I make it using my Panna Cotta recipe and adding Black Sesame Seeds Paste to it. If you don’t want to use cream, use just milk. It looks yucky? It does, doesn’t it? Tastes yummy, though! See the gelatine-free ‘Chia Seeds’ version as below. In …
Strawberry Bavarois is a creamy jelly desert. This is my super-easy method. If you wish to mould it, you might need extra gelatine. This is a soft jelly so let it set in glasses. See my healthy ‘Strawberry & Yoghurt Jelly’ recipe as well. Makes 4 to 6 Servings Ingredients Gelatine Leaves 6 sheets (10g) …
‘Bavarois’ is a creamy jelly dessert. When Matcha is mixed with milk, cream, white chocolate or sweetened condensed milk, the Matcha flavour becomes so mellow with its distinctive bitterness. I finally started liking Matcha after having hated it for many years. This ‘Matcha Bavarois’ is not too sweet, so it would be nice to be …
One of my favourite summer desserts is ‘Coffee Jelly’ which is very popular in Japan. It was quite hot yesterday and I had a craving for it. It is very easy to make. You just need ‘good strong coffee’ and ‘gelatine’. I recommend to make your coffer stronger than usual for the jelly. Icy cold …
I scarcely remember the time when I was in my third year of primary school, but I clearly remember a boxed lunch that my mother made for me on a school excursion day. My lunch impressed all teachers and their praises made me so happy. The most outstanding food in the lunch box was this …
Umeshu is a Japanese liqueur made from ume fruits in alcohol and sugar. It has an alcohol content of 10 to 15%. This jelly is only for grownups. Read more about Umeshu > Makes 4 Servings Ingredients Gelatine Powder 10g Umeshu 200ml Water 400ml Sugar 4 tablespoons Method 1. Sprinkle Gelatine powder into 2 tablespoons of …