Video link : https://youtu.be/tPOvWwyXkcA
It’s been a few times I’ve made rainbow fruit jelly with the kids. I was happy that they were really impressed with it.
The word ‘rainbow’ it’s a simple way of reminding you that a variety of fruits or vegetables in your diet will get you the vitamins and minerals you need.
Rainbow fruit jelly is a vegetarian fresh fruit cake made with jelly that fills with lots of yummy fruits and coconut milk flavors. The freshness of the fruit with bright colours popping through the jelly makes this jelly cake recipe really special.
This dessert has 2 layers. The main one is the layer that is clear with lots of fresh fruits in it.
The second layer is the white coconut milk layer. It is really important because in order to let these fruits to stand out, is a kind of to give it a white background and of course little more flavour to the jelly. This layer goes so well with all the flavour of the fruits.
Two of these layers together create a beauty you won’t resist. It’s like a fruit burst in your mouth.
Notes :
In this recipe, we will be using the powder form. Never mix jelly powder with warm/hot water as it will clump and become impossible to dissolve.
Fruit give your child energy, vitamins, anti-oxidants, fibre and water. They help protect your child against diseases later in life. Encourage your child to choose fruit at every meal and for snacks. This includes fruit of different colours, textures and tastes, both fresh and cooked.
Ingredients :
For the fruit layer
1000ml water
300ml lychee juice
80g sugar
13g agar-agar powder
2 cups small fruit pieces of your choice
For coconut layer
500ml coconut milk
300ml water
10g agar-agar powder
80g sugar
A pinch of salt
Some pandan leaves
Method :
For the fruit layer
Before you start, make sure you have all your fruit cut and ready to go.
In a small pot add 1000ml COLD water, 300ml lychee juice, 13g agar-agar powder, whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil.
Add 80g sugar, stirring constantly until agar agar powder is completely dissolved.
Place fruit pieces in the mold, making sure you evenly distribute all the different colours.
Remove from heat and immediately pour the agar-agar into your mold.
Let this layer sit for several minutes or until the top is firm enough to pour on the second layer.
For the coconut milk layer
While you wait for the fruit layer to set, make the coconut layer:
Cut the pandan leaves around 2cm length into the blender. In this recipe, we are using 10 blades matured pandan leaves. Add 300ml water, blend the leaves for around 1minute.
In a small pot, combined 500ml COLD coconut milk, 10g agar-agar powder, and stir to dissolve the powder.
Add in 300ml pandan juice, then turn on the heat to medium high and bring to a boil, stirring constantly until the jelly powder is completely dissolved.
Add in 80g sugar and a pinch of salt, stir to dissolve.
Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry. GENTLY pour the hot coconut layer on top of it.
If the bottom layer is still quite soft, pour the coconut layer onto the back of a spoon and let it drizzle gently onto the bottom layer.
To get the fruit jelly out of the mould is little tricky, so for that insert toothpick on all sides of the cake so that there should be little space all around the edges and then flip the mould onto the serving plate and the cake will come out easily.
Fruit jelly cake is now ready to serve. Enjoy !
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