Lychee Jelly

5 from 2 votes

If you love lychees, you will love this lychee jelly. It is light and refreshing, quick and easy to make, and makes a very pretty jelly cake.

Prep Time25

Cook Time10

Chilling Time4

Total Time4 35

Course: Dessert

Cuisine: Asian

Servings: bundt tray

Calories: 1304kcal

Author: Priya Maha

Ingredients

10 g jelly powder (konnyaku jelly)
150 g white sugar
550 g lychees in syrup (approximate can size)
550 g pineapple cubes in syrup (approximate can size)
Water
Yellow food coloring (optional)

Metric - US Customary

Instructions

Prepare the bundt mold by washing and patting it dry. Set it aside.
Combine the konnyaku powder and granulated sugar in a small bowl. Mix well (see Note 1). Set aside.
Drain the pineapple cubes. Discard the syrup and set the fruits aside.
Drain the lychee syrup from the can into a measuring cup. Add water to the syrup until it reaches 950ml (see Note 2). Pour the measured liquid into a medium sized pot.
Add the sugar-jelly powder into the pot and stir to combine (see Note 3). Turn on the heat to low and cook it until the sugar and jelly is all dissolved. This should take approximately 10 minutes over low heat. Continue to let the jelly cook on medium heat until it reaches a rolling boil (see Note 4). Turn off the heat.
To assemble the pineapple lychee jelly, begin by arranging a layer of pineapple cubes at the bottom of the tin.
Spoon a layer of jelly into the bundt tin until the fruits are about two-thirds submerged in the jelly.
Let the jelly set, for about 3 to 4 minutes. To speed up the setting process, place the bundt tin in a larger tray filled with cold water.
While waiting for the jelly to set, add some yellow food coloring to the remaining jelly in the pot.
Once the first layer of the jelly is set, arrange another layer of pineapple cubes on the jelly. This is the final layer of pineapples. At this stage, you will not be using up all the pineapple cubes. You can use the remaining as a garnish or use them for other desserts.
Gently pour a layer of the yellow jelly until the 2nd layer of pineapple cubes are halfway submerged in the jelly solution.
Let the jelly set again. Once set, arrange the lychee fruits on it. At this stage, you will not be using up all the lychees in the can. You can reserve the balance for garnish or use them for other desserts.
Carefully spoon on the remaining jelly into the mold. Transfer the mold into the refrigerator and let the jelly set completely (for about 4 hours) before serving.
Turn the jelly out onto a serving plate (see Note 5). Add more pineapple cubes and lychees in the center if you wish. Serve the pineapple lychee jelly chill.

Notes

Mixing the jelly powder with sugar before adding into the water helps avoid the jelly powder from becoming clumpy in the water. Mixing with sugar helps to disperse the powder and there will not be any clumps.
Refer to the back of your jelly powder packet to determine the amount of liquid to use to make the jelly. If there is none, use 950ml for 10g of jelly powder.
Before cooking the jelly, mix the sugar and jelly powder in the liquid and stir to combine before turning on the heat. Add the jelly powder into hot water will also lead to the powder clumping.
Cook the jelly solution until it reaches a rolling boil point to make sure the jelly is completely dissolved. Undercooked jelly will not set well.
When unmolding, if the jelly does not release from the mold, insert a few toothpicks between the jelly and the mold to create air pockets before turning the jelly over (see how I did it with this fruit jelly cake). The jelly should release easily from the mold.

IMPORTANT: Konnyaku jelly or Japanese jelly is of a slightly chewier texture as compared to normal agar agar jelly. Because of this, is it harder to break and chew. When serving children and old people (who are unable to chew the jelly well), it is advisable to cut the jelly into small pieces to avoid the risk of choking.

Nutrition