Funori Jelly a.k.a Algae Essence Jelly

Algae Essence Jelly with Macha Soy Milk Dessert  ...

Algae Essence Drink with Ice Jelly Powder added to create a firmer texture ...

Algae Essence Drink with Fresh Lotus Seeds ...

I  bought a pack of Algae Essence (300g± @ S$5.50) from Friendly Vegetarian Food Supplier and make this jelly.  The ingredients listed are Algae, Longans, Red dates, Dark Brown Sugar.  If you want to know how this taste likes, it is exactly like winter melon drink from Yeo's or the traditional birdnest drink that was very popular in the Pasar Malam in the past (we still can find this drink in some of the Pasar Malam). 

Algae Essence (300g± @ S$5.50)

Algae Essence block (300g±)

I like making Jelly for colleagues and family members (not that I love jelly) because it is super simple and simply great. It can be made in advance and keep in the refrigerator up to a week. A small piece of chilled jelly after a meal, is so refreshing and kids love it too.  For this jelly, my young man does not really like it, as it contains Red Dates bits in it.

It is real simple to make this jelly even kid can do it.  Instead of following the instruction of using 5 litre of water, I used 2.5 litre of water to boil the Algae Essence block.  After chilling it, it becomes wobbly jelly and the sweetness is just nice.  You can also break the Algae Essence block up into smaller pieces (to speed up cooking) prior to throwing into the water and bring to a boil. Add ice jelly powder to it, if you want a firmer version jelly.

You can serve this as jelly or combine with other ingredients to make it into a beautiful and special dessert.  For a quick and no-fuss, simple and fun to serve, I added Macha Soy Milk to it.  It helps to give this dessert a contrasting color and also to create unique, random design or pattern. You can serve with Nata De Coco cubes or fruit cocktails, just like the ice jelly dessert.

If you want to taste this and not wanting to cook it, purchase the read-made jelly from the Vegetarian or Organic Eateries.