Longan is Arkensen’s favourite fruit. He prefers those from the can with syrup than the fresh ones. It seems that the canned ones are more meaty.
This Longan Jelly is another recipe from the Delicious and Fragrant Local Cakes recipe book. Some of the recipes which I had blogged before from this recipe book are Glutinous Rice Cake and Steamed Rice Cake.
- 1 can longans
- 20g agar-agar
- 300g sugar
- 1 litre water
- sufficient food colouring
Agar in an unbranched polysacharide obtained from the cell walls of some species of red algae or seaweed.
Agar-agar is a Malay word for jelly. Agar-agar will dissolve in hot water and when cooled, it becomes gelatinous. It is often used as a vegetarian substitute to gelatin, in jellies, ice-cream and as a thickener for soup.
Click on the link below for the instructions.
This is a very versatile recipe. You can substitute the longans with can pineapples, mix fruit cocktails, nata de coco, lichee, peaches, etc. It’s all up to your creativity.