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Agar-agar jelly fruit cake
A fruit cake made using agar-agar and tropical fruits.
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Course
Dessert, Fruit, Party Food, Snack
Cuisine
Fusion
Servings
4
Equipment
Mould for jelly
Ingredients
300
ml
Lychee juice
1
Kiwi
½
Mango
2
Jackfruit pieces
¼
Dragon fruit
white
10 to 13
gm
Agar agar
4
tbsp
Pomegranate
2
tsp
Sugar
optional
¼ to ½
cup
Water
or just enough to cover the agar strips
Instructions
Add water in a pan and heat.
Bring the water to boil.
Add agar-agar strips. If you prefer add agar powder instead.
Cook until the agar dissolves completely.
Add lychee juice and cook for a few minutes until the agar blends together with lychee juice thoroughly.
If you intend to add sugar add now.
Keep aside the lychee-agar mixture.
Place a layer of fruits in the mould that you intend to use.
Pour the lychee-agar mixture.
Place the remaining fruits and arrange them in a manner that the fruit will fit perfect in the mould.
After pouring the remaining lychee-agar mixture and give a nice tap to release the air bubbles if any.
Keep refrigerated for 1 to 2 hours.
Unmould the jelly in a plate.
Serve as it is or serve with your favourite
fruit sauce
.
Notes
Avoid adding brown sugar or Gula Melaka as they tend to change the colour of the jelly and spoil the clear see-through appearance.
You can add your favourite or choice of fruits.
Berries will be suitable too.
When you use agar powder make sure it does not contain any colour to retain the see-through clear look of the jelly.
Keyword
agar agar, fruit cake, jelly, jelly cake, lychee juice, No gelatine, tropical fruit