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Ingredients
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- Water
- Lily Flower jelly
- sweetener (up to you!) – try agave syrup.
- flavouring (up to you) – try lemon juice.
You may have come across this item in the Tengu catalog and wondered what it is. This jelly is very popular in Taiwan and is also known as aiyu jelly or ice jelly. It’s made from the seeds of a tree from the fig family and is lovely on a hot summer’s day. |
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Method
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To made a medium-firm jelly you’ll need 700cc water and half a pack of lily flower jelly. You’ll also need some kind of flavouring; here in the office we love agave syrup mixed with lemon juice. |
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Pour the water into a bowl. Next pour half the pack of seeds into a fine gauze bag. Place the gauze bag into the water and start squashing it with your fingers. As you knead a brownish jelly is released from the seeds. |
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After about seven or eight minutes no more jelly is released and you can remove the gauze bag. Leave the jelly in a cool place, or the fridge, for about half an hour to set. |
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Once the jelly is set you can pour on any flavouring you like and enjoy! Note: You can’t save this in the fridge as it will return to a liquid state. |
Posted in Recipes
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