Refreshing summer jelly treat (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cucumber
02 -
40 g sugar
03 -
350 g water (divided as 150g and 200g)
04 -
50 g white bean jelly powder or mung bean starch
05 -
Coconut powder, as needed for coating
# Instructions:
01 -
Peel the cucumber and cut it into small pieces. Place the cucumber pieces in a blender with about 150g of water and blend until smooth. Pour the mixture through a fine-mesh strainer to remove any solids and create a smooth juice.
02 -
Add the white bean jelly powder (or mung bean starch) to the strained cucumber juice and mix well until fully dissolved with no lumps remaining.
03 -
In a pot, combine the remaining 200g water with the sugar. Heat gently until the sugar completely dissolves, stirring occasionally.
04 -
Pour the cucumber and jelly powder mixture into the sugar syrup. Bring everything to a boil while stirring continuously to prevent sticking. As soon as it reaches a boil, turn off the heat.
05 -
Pour the hot mixture into a shallow dish or plate. Allow it to cool at room temperature, then refrigerate until completely set, about 30 minutes.
06 -
Once set, cut the jelly into small pieces or cubes. Roll each piece in coconut powder to coat all sides. Serve chilled for the best texture and flavor.
# Notes:
01 -
For the best texture, make sure to strain the cucumber juice well to remove all pulp and seeds.
02 -
This dessert tastes even better after being refrigerated for a few hours or frozen for a short time.
03 -
The coconut powder coating is optional but adds a nice texture contrast.