Chinese Dessert – Coconut Jelly with Can Lychees

As I was working on my post called ” Almond Jelly with Longans” I realised that some may prefer to use gelatin instead of agar agar and diary milk instead of soy milk. This recipe uses sweetened condensed milk (full cream) as it is a regular item in my fridge. It also gives a richer flavour than fresh milk. Evaporated milk is a good substitute for sweetened condensed milk in this recipe and I will give you the correct proportions later on. To add a South East Asian flavour to this dessert, some coconut cream ( locals call it “coconut santan”) forms part of the list of ingredients.

Just a point to note about my photo. It shows canned longans and not canned lychees. They are good substitutes for each other. Since there are only 3 of us in our household and I had all ready a can of frozen longans, I didn’t want to freeze a can of lychees and then have so much dessert to finish. Too much sugar!

I have also proceeded to acquaint you with using the microwave oven to make this pudding instead of cooking the ingredients in a saucepan over the stove top. Using the microwave has been my preferred method of cooking for custards too.

In comparison with Almond Jelly with Longans, I would serve this as a dessert after a Thai, Vietnamese or Western meal unless you need to serve a vegetarian or vegan dessert. Nonetheless, both are delicious, light and refreshing. Click here for Almond Jelly with Longans recipe.

I have tried other brands of UHT Natural coconut cream and found KARA to be most suitable for me. Thais and Vietnamese have their preferred brands. In the refrigerated section of NTUC supermarkets, you will find packs of fresh coconut creams and they are very good substitutes. Professional chefs and European recipes use leaf gelatin for their clearer colour and purer taste. My leaf gelatin were a gift from my sweet sister-in-law. Powder gelatin is also a very good substitute.

Before starting on the cooking process, pop your can of lychees into your freezer section and leave it till completely frozen. Perhaps 3 to 4 hours.

Step 1. Using a pair of scissors, cut all 5 gelatin leaves into smaller pieces and soak in 250 ml of tap water till very soft. About 15 mins.

Step 2. Mix 120 ml hot water in any jug with 2 1/2 Tbsp of sweetened condensed milk. This will give you about 150 ml of sweet milk. (If you are using evaporated milk, measure 75 ml evaporated, 3 Tbsp castor sugar and 75 ml hot water. Stir to melt sugar).

Step 3. Pour the softened gelatin from Step 1 and all the soaking water into a 4 quart Pyrex measuring cup (or any other microwavable glass jug). Microwave on high (1000 Watts)  for 35 seconds. Stir to mix well. Add the sweet milk from Step 2. Then pour in 150 ml hot water and 100 ml kara coconut cream. Stir to mix well.

Microwave the whole mixture of various liquids in the Pyrex jug at 700 watts for 2 mins (stir after 60 secs and then proceed to microwave till end of 2 mins). Take care not to overheat the whole mixture as this will cause the coconut cream to curdle.

Step 4. Remove all bubbles which have formed on the top.

Step 5. Pour mixture into ramekins, cups or bowls.  Do not fill till the brim as space has to be left for the topping of the frozen lychees and its syrup slush.

Step 6. Pouring causes some bubbles to form again. Continue to remove all of them with a spoon.

Space in a refrigerator is always precious. A great space saving trick – use trays and stack up. I bought these from Daiso (the $2 shop which has invaded many cities in the world) and these stainless steel have served me well.

To assemble, open the can of  frozen lychees/longans and break the slush with a large folk. Top each portion of pudding with a few pieces of canned fruit and the syrup slush. In case you had forgotten to freeze that can of fruits earlier on, crushed ice cubes with some cubes of a ripe mango will easily complete your dessert.

SERVES: 5 persons

Ingredients:

  • 1 can of lychees or longans
  • 5 gelatin leaves, cut into smaller pieces + 250 ml tap water
  • 2 1/2 Tbsp water + 120 ml hot water
  • 100 ml Kara UHT coconut cream (or fresh coconut cream) + 150 ml water

Method:

1. Using a pair of scissors, cut all 5 gelatin leaves  into smaller pieces ( or 1 1/4 Tbsp powdered gelatin). Soak pieces in 250 ml of tap water till very soft. About 15 mins. ( Powdered gelatin also has to be soaked in water for same amount of time for it to soften).

2. Mix 120 ml hot water in any jug with 2 1/2 Tbsp of sweetened condensed milk. This will give you about 150 ml of sweet milk.

3. Pour the softened gelatin from Step 1 and all the soaking water into a 4 quart Pyrex measuring cup (or any other microwavable glass jug). Microwave on high (1000 Watts)  for 35 seconds till the liquid becomes clear. Stir to mix well. Add the sweet milk from Step 2. Then pour in 150 ml hot water and 100 ml Kara coconut cream. Stir to mix well.

Microwave the whole mixture of various liquids in the Pyrex jug at 700 watts for 2 mins (stir after 60 secs and then proceed to microwave till end of 2 mins). Take care not to overheat the whole mixture as this will cause the coconut cream to curdle.

4. Remove all bubbles which have formed on the top of the liquids in the measuring jug.

5. Pour mixture into ramekins, cups or bowls.  Do not fill till the brim as space has to be left for the topping of the frozen lychees and its syrup slush.

6. Pouring causes some bubbles to form again, in each ramekin or cup. Continue to remove all of them with a spoon.

7. To assemble, open the can of  frozen lychees/longans and break the slush with a large folk. Top each portion of pudding with a few pieces of canned fruit and the syrup slush. In case you had forgotten to freeze that can of fruits earlier on, crushed ice cubes with some cubes of a ripe mango will easily complete your dessert.

 

 

 

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