Almond Longan Jelly

After making this, I still had more than half a can of evaporated milk plus the balance of the canned longan. What I did was to make something similar, but I wanted the texture to be harder so that I can cut them up into pieces to get more bites. So, I kept the recipe intact except for the portion on agar-agar powder and gelatine. Instead of half teaspoon each in the original recipe, I upped them to one tablespoon each. Also added one tablespoon of chinese almond powder (the one used for almond drink) for a twist.



This makes a lot, and each time I used about a quarter of the big piece of Almond Jelly to go with different types of canned fruits. I've tried with canned longan, cocktail fruits and even peaches only, they go very well together.

ALMOND LONGAN JELLY
Yield: 4 servings
Ingredients:
350g water
50g sugar
1 tbsp agar-agar powder *I used Swallow Globe brand*
1 tbsp gelatine
1 tbsp chinese almond drink powder

100ml evaporated milk or soya milk *I used Ideal brand evaporated milk*
50ml longan syrup from canned longan

Method:
1/ Place sugar and water in a pot, then sprinkle agar-agar powder, gelatine powder and chinese almond drink powder on the surface and cook this concoction over low medium heat until bubbles form around the edges of the pot.
2/ In a measuring jug, mix milk and longan syrup then stir this into the pot of agar-agar solution and turn off the heat, no need to bring to a boil.
3/ Pour mixture into a square container and let it cool and firm up in the refrigerator.
4/ Cut almond jelly into cubes and serve this together with some canned fruits of your choice plus some ice cubes before serving.