Soy Bean Jelly In Longan Syrup

My husband's friends are coming over for dinner tonight, so I prepared this refreshing dessert ahead of time and have them chilled well in the fridge. The jelly itself are not too sweet, it taste just nice when eaten with the canned longan flesh and it's syrup.

Let me share this simple and nice dessert recipe with you all☻
Ingredients:
25 g/1 packet of jelly powder
1 litre soy bean in packet
2 litres water
4-5 tbsps sugar
knotted pandan leaves
1 canned longan in syrup
some ice cubes
pandan leaves for garnish (optional)

Method:
1. Cook the jelly powder in the soy bean until it is fully dissolved. Mix well then pour into a rectangular glass baking dish or pyrex. Let it cool or refrigerate to harden. When set, cut into cubes.

2. While waiting for the jelly to set. Boil 2 litres water with knotted pandan leaves in a pot, add sugar when it comes to a boil. Switch off the heat and let it cool slightly.

3. Add 1 can of longan to the pandan syrup, gently stir in the soy bean jelly cubes and let it chill inside the fridge. Add ice cubes before serving.

Brazil Longan

I love Longans but I have never seen/heard of `Brazil Longan'. Last evening, we went to a local supermarket and saw it at the fruits section. I don't recognize it as longan it looks totally different from the local mata kucing. It was the item tag 'Brazil Mata Kucing' that caught my eyes, and so I bought 1/2kg to try. Longan can be additive, the more you eat, the more you want! We finished all in minutes☺
VS
Even though the Brazil Longan has rather hard shell, it can be quite easy to open. The longan flesh is thicker (taste exactly like longan, of course lah hahha...) but it is not as juicy as the local longan. I think it can be stored for longer time too because of the thick shell. I am going to buy some later for my family to try.

Pittaya Coconut Milk Jelly

My mother-in-law gave me a red fleshed pittaya. I thought why not make a pittaya jelly instead? So I did it☻Pittaya, also known as Dragon Fruit. It is rich in Vitamin-C, very healthy!! No colouring added to the jelly as it is all natural colour from the fruit.

Here is the recipe for this jelly.
Ingredients:
1 packet coconut milk powder
2 packet clear jelly powder
2x800ml filtered water
sugar(depends on how sweet you want it to be)
3 pieces screwpine leaves (knotted)

1 pittaya (shredded)

Method:
1. Coconut Milk Jelly: Bring water to boil. Add 1 packet jelly powder, knotted pandan leaves, sugar and cook till it is completely dissolved. Add in coconut milk and stir for a while, turn off heat. Discard pandan leaves. Pour the mixture onto a 2 inch tray. Allow to cool, shredded and put aside.

2. Bring another 800ml water to boil. Add the other packet of jelly powder and a little bit of sugar. Cook till it is fully dissolved. Stir in the shredded coconut jelly and pittaya. Pour the mixture onto the 2 inch tray. Allow to cool before chilling in the fridge.