How to make jelly to cool down and refresh in the hot summer

Jelly mac pup – Rustic flavor in the hot summer

Pudding jelly is a childhood dish that has been associated with the memories of many generations – soft, chewy, cool, with a faint scent of trees, leaves and earth. Not ice cream or milk tea, Pudding jelly was once the “star” of summer, made entirely by hand from a natural forest fruit. Now, you can completely recreate this delicious dish at home with an extremely simple recipe.

Ingredients to prepare:

- 2-3 fresh mac pupu fruits (or dried mac pupu seeds)
- 1,500 ml bottled mineral water
- 1 clean thin cloth bag to squeeze the seeds

Steps to make jelly at home

Step 1: Prepare mac pupu seeds

Wash the fruit, split it in half and scoop out the seeds. Rinse the seeds to remove the slime, then dry them completely in the sun. If you are using pre-dried seeds, you can skip this step.

Step 2: Put the seeds in a cloth bag

Place all the dried seeds in a clean cloth bag and tie it tightly. Soak the bag in clean water to remove dust if necessary.

Step 3: Knead the seeds with water

Prepare a large bowl, pour in 1,500 ml of mineral water. Soak the seed bag for about 10 minutes, then gently knead it with your hands for 8-10 minutes until the water begins to thicken – that’s when the essence from the seeds is released to form a jelly.

Step 4: Filter the water and let it freeze.

Filter out the seed residue, pour the squeezed water into a mold or bowl. Leave in a cool place for about 2-3 hours and the jelly will set naturally without the need for refrigeration.

Step 5: Cut the jelly and enjoy

Once the jelly has set, you can cut it into bite-sized pieces and add toppings to your liking:

- Traditional sweetness: Brown sugar syrup, sprinkle with white sesame and crushed roasted peanuts.

- Sweet and sour taste: Use passion fruit juice or fresh lemon, honey, add pomegranate seeds.

- New style: Pour coconut milk, add shredded coconut and a little Himalayan pink salt.

Tips to make delicious jelly

- Should use mineral water, do not use tap water to keep the natural cool taste.

- No need to add much sugar – the original flavor of the jelly is in its elasticity and light herbal aroma.

In the world of sophisticated dishes, jelly is a lovely simplicity. This summer, take a few minutes to recreate the jelly of your childhood, not only to cool down but also to feel light-hearted, clear memories come flooding back - the coolness is not only on the tip of the tongue but also touches the soul.

Good luck and have a great summer!