An easy dessert isn’t it! I like to add a little bit of sugar to make the jelly, so that it does not taste so bland and using pandan leaves, to add a bit of flavor to it. If you like the jelly to be a little softer and wobbly, just increase the amount of water by 100ml – 200ml, although the suggested amount on the packet is 1 litre. Preparation: 5 mins, Cooking time: 10 mins
Ingredients (Serve 10-15)
° 1 pack (25g) ice jelly powder (red man brand)
° 1 - 1.1 litre water
° 60g sugar (optional)
° 4 pandan leaves/screwpine (optional), tied into a knot
° 1-2 cans fruit cocktail, chilled
° 15 kalamansi limes
Method
1. Dissolve ice jelly powder in water in a pot. Add the sugar, pandan leaves and bring to a boil.
2. Remove pot from heat and pour the ice jelly mixture into the container and leave to cool before refrigerating until chilled.
3. To serve, scoop few tablespoons of chilled ice jelly into individual serving bowl. Top with fruit cocktail, ice cubes and kalamansi lime.
4. Serve chilled.
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