Macau Cold Fruit Jelly
A refreshing fruit jelly dessert blending Lingnan flavors with a Portuguese twist, a sweet summer encounter in every bite.
Ingredients
7 items- Mango 200g
- Watermelon 200g
- Dragon fruit 100g
- Agar agar 10g
- Granulated sugar 50g
- Coconut milk 50ml
- Mint leaves to taste
Nutrition
Steps （7 steps）
Peel and dice mango, watermelon, and dragon fruit into 1cm cubes. Refrigerate until needed.
In a saucepan, add 500ml water and 10g agar agar. Heat over medium flame, stirring constantly until fully dissolved, about 5 minutes.
Add 50g sugar, stir until dissolved. Remove from heat and let cool to around 60°C.
Pour the agar solution into a rectangular dish to a height of 1.5cm. Evenly scatter the chilled fruit cubes.
Cool to room temperature, then refrigerate for at least 2 hours until fully set and springy to touch.
Remove the set jelly from the dish, invert onto a cutting board, and cut into 3cm cubes.
Arrange cubes on a plate, drizzle with coconut milk or honey, garnish with mint leaves. Serve chilled.
Tips
Key tip: Agar must be completely dissolved to ensure proper setting; chilling fruit cubes prevents them from softening too quickly in the hot liquid.
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