I took a trip down memory lane last week with this jelly recipe. It was a childhood favourite and my aunt used to make it for me on special occasions. The jelly is made with agar-agar (instead of gelatin), rosehip syrup, pandan leaves for fragrance and some sugar for extra sweetness. Red, translucent with a slight wobble. Us kids used to restrain ourselves from poking the jelly while it was left to set in a large mould at room temperature.
When I was home 1.5 years ago, I bought some agar-agar strips from a local supermarket. I just never found time to replicate my aunt’s recipe until recently. I had the ingredients in my pantry and waited until the bear was asleep before I made it.
- 1.5 litre water
- 15g agar-agar strips
- 200ml rosehip syrup
- 3 pandan leaves, tied into a knot
- caster sugar to taste (2 to 3 tbsp)
- You will need a jelly mould wide enough for the amount of liquid used here (1.5l). I used a large pie dish
- Heat water in a pan
- Once hot, but not boiling, add the agar-agar strips to the pan (keep stove switched on)
- Stir until the strips dissolve in the water (this takes time – 10 minutes or so)
- Add the syrup and pandan knot to the pan and stir well
- To let the pandan infuse the liquid, leave it to simmer for 10 minutes
- Add sugar to taste, stir until it dissolves and take the pan off the heat
- Pour the liquid into the jelly mould and leave to set in room temperature for a few hours (mine took less than 2 hours)
- Once the jelly is set, score diagonal strips (1 inch wide) to the left, then repeat on the right so that each jelly comes out diamond-shaped. Or just stick a spoon in and serve!
- Chill before serving. Will keep in the fridge for up to a week