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)

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Pandan Layered Cake

This is my second time making it and it stood up!! Thank goodness for that =D

The verdict? It was abit too sweet on the jelly side but overall it is the texture I want. I was extremly tired when I made the cake as I was pretty much spilling stuff all over the kitchen and knocking things off. One thing that really taught me a lesson was not to bring the oven heat at normal conditions because this was a tiny oven. So I did end up burning the top layer before cooking the inside.

Thank goodness we don't need the top layer. Cooking the jelly mix went quick too, had to react really quickly before it started to harden up.

Anyway, here are the wonderful ingredients if you're thinking of attempting this.

Makes one 8" cake

(Courtesy of Pinkie Lollipop, Table for 2 and Peng's Kitchen's similar recipes)

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Layered Fruity Jelly

Righty ho!

I was being quite adventurous this round with jelly as I have been meaning to make a layered one consisting of a fruits and something milky. With jelly layers, it's always nice to have clear layers (for the lighter taste) and a creamy layer in between. SO, I thought watermelon might go well with honey dew divided by a layer of coconut milk.

But I did a blonde moment...I bought rockmelon instead....oh well.

I have to admit I was more nervous making this to baking as I was conscious on the result itself. Some packets results in soft jelly which is not what I want.Yes, the texture of the jelly depends on the amount of gelatin one uses. So far, I have made a couple which are still soft..

The verdict. It was quite sweet even without any sugar

Thank goodness for Konnyaku brand, it gave the right texture I want. Moreover, I was surprise that the powder itself has health benefits...it does have some directions as to how much water and powder to use. As for this brand, the ratio of powder to water is 1:5

I was thinking of being very adventurous and make several layers, but I refrained and started simple. Anyway, I had to cut up the fruit from scratch and blend them into juice before I turn them into jelly...so there was quite abit of work to do that night.

Turns out that I did a good job in each layers, but they separated........which means that I waited abit too long before pouring the next layer. Oh well, lesson learnt!

Other than that, if you're lazy, no harm in buying juice of the rack ;)

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