Litchi Dong

Ingredients

Instructions

1. 1

   Lightly oil or rinse 2 small ramekins, tea cups, or silicone moulds with cold water so the jelly releases more easily. If using fresh lychees, peel and pit them; if using canned, drain well. Slice the lychees for finishing and set aside.

2. 2

   In a small saucepan, combine the water, coconut milk, caster sugar, agar-agar powder, and knotted pandan leaf. Whisk well before heating so the agar disperses evenly and does not clump.

3. 3

   Set the pan over medium heat and bring just to a gentle boil, whisking frequently. Once boiling, cook for 1-2 minutes to fully activate the agar; the liquid should look smooth and slightly glossy, with the sugar completely dissolved.

4. 4

   Remove the pandan leaf. Add the 200 g lychees and simmer for 30 seconds only to warm them through without dulling their fragrance. If you prefer a smoother jelly, lightly crush a few lychees with the spoon in the pan.

5. 5

   Immediately pour the mixture into the prepared moulds, dividing the lychees evenly. Tap the moulds gently on the counter to release air bubbles. Scatter the sliced lychees on top; they will settle slightly as the jelly sets.

6. 6

   Leave at room temperature for about 10 minutes, or until the jelly is mostly set; agar sets quickly as it cools. For a colder dessert, chill briefly before serving, but do not wait too long if you need to stay within the time limit. Unmould and serve cold or at cool room temperature.

Nutrition per serving

Notes

• •For the fastest set, use shallow moulds rather than deep cups.
• •If using canned lychees in syrup, choose lightly sweetened ones and keep the sugar at 35 g; for very sweet syrup-packed fruit, reduce sugar to 25 g.
• •Do not substitute gelatin directly for agar-agar; agar sets at room temperature and needs a brief boil to work properly.
• •A few drops of lychee syrup can be spooned around the plate for serving, but the jelly is already delicately sweet.

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