Jellies galore - Pandan and Rose flavour

Hmm, think I'm obsessed in the road to perfection of making layered jelly. It's just so tricky! I had to study abit on how long does it take before the 'soup' turns into jelly while I leave it in the pot and wait for each layer to harden.


It ain't easy when you try to keep it warm either, the water in the pot slowly disintegrates. Perhaps a double boiler would work by steaming the mix, keeping it moist and warm while waiting for each layer to harden


3 layers was already tricky...I wonder how some people can do so many layer. There's so much patience!

And I love using Konnyaku Red Man! It's got a lovely texture and health benefits :D

Anyway, here's a recipe below...similar to my previous post, it's a 1:5 ratio, 5 being for water. I made 12 mini jellies using my mini cupcake tray, but I think this does a rough 8" cake.


(Courtesy of My Kitchen Snippets post and Wikihow's 9 steps to make a rainbow jello)


For the pandan layer
  • 100g Konnyaku redman mix powder (no sugar needed as this mix already has some)
  • 500 litres of water
  • 1/2 tsp pandan essence
For the milky rose layer
  • 100g Konnyaku redman mix powder
  • 1 tbsp rose essence
  • 250 litres water
  • 250 litres milk
  1. Place your mould into a freezer. This speeds up the chilling process.
  2. Pour all ingredients into a pot and bring the mixture to a boiling point.It is up to you on which layer you want to start first.
  3. Leave it on the stove on the lowest heat or doubleboil to keep the mixture warm.
  4. To assemble, pour 1 tbsp into the mini cupcake tray or 1 cup into an 8" cake tray. 
  5. Place moulds into the freezer.
  6. Start cooking your other layer using steps 1 and 2 above.
  7. Leave it to harden slightly(not too hard if not the jelly will not stick together. If too hard, just use a fork to lightly scratch the surface before adding the next layer.


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