Lychee Jelly Mooncake

Best serve chilled, this is a refreshing dessert you definitely want to make your own.

AuthorbigadminYields1 Serving
Top Layer
 Edible flower, 10g
 Canned lychee, diced, 200g
 Konnyaku jelly powder, 120g
 Lychee water, 500ml
 Sugar, 3 tablespoons
Bottom Layer
 Konnyaku jelly powder, 60g
 Sugar, 1 tablespoon
 Soy milk, 250ml
TOP LAYER:
1

In a pot, combine lychee water with konnyaku powder and sugar. Stir until the sugar and konnyaku powder has melted but do not bring it to boil. Add in diced lychee.

BOTTOM LAYER:
2

Mix konnyaku jelly powder with soy milk and sugar in a saucepan and bring it to simmer. Whisk until konnyaku powder has melted.

3

Lightly wet jelly mooncake mould with water and arrange edible flower in the mould with petals facing down.

4

Pour konnyaku lychee mixture into the mould, leaving 1 cm for soy milk konnyaku mixture. Let the top to be slightly set before pouring in soy milk konnyaku mixture and leave to set completely. Keep the jelly chilled until ready to serve.

AuthorbigadminYields1 Serving

Ingredients

Top Layer
 Edible flower, 10g
 Canned lychee, diced, 200g
 Konnyaku jelly powder, 120g
 Lychee water, 500ml
 Sugar, 3 tablespoons
Bottom Layer
 Konnyaku jelly powder, 60g
 Sugar, 1 tablespoon
 Soy milk, 250ml

Directions

TOP LAYER:
1

In a pot, combine lychee water with konnyaku powder and sugar. Stir until the sugar and konnyaku powder has melted but do not bring it to boil. Add in diced lychee.

BOTTOM LAYER:
2

Mix konnyaku jelly powder with soy milk and sugar in a saucepan and bring it to simmer. Whisk until konnyaku powder has melted.

3

Lightly wet jelly mooncake mould with water and arrange edible flower in the mould with petals facing down.

4

Pour konnyaku lychee mixture into the mould, leaving 1 cm for soy milk konnyaku mixture. Let the top to be slightly set before pouring in soy milk konnyaku mixture and leave to set completely. Keep the jelly chilled until ready to serve.

Lychee Jelly Mooncake
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