Change the taste with 2 strange jams for Tet
Ladies are too familiar with many traditional jams, try going into the kitchen and making something new with jelly jam and coconut jam balls!
Jelly
Jelly jam is both delicious and eye-catching.
Ingredients for making jelly jam
- 1 pack of 25g agar powder; 1 liter of filtered water; 3/4 bowl of white sugar. A few drops of grapefruit essential oil and food coloring.via advertisement
How to make jelly
- Pour agar powder into a pot containing 1 liter of water.
- Use a spoon to dissolve agar with water, let stand for about 30 minutes before boiling.
- Place the pot on the stove, boil over low heat until the agar powder is completely dissolved, then add sugar and cook over low heat until the sugar dissolves. Remember to skim off the agar foam.
- Add a few drops of grapefruit essential oil to the jelly pot, turn off the stove.
- Pour jelly into each mold, add a few drops of food coloring to each mold.
- Use a spoon to mix well until the color is completely dissolved. Let cool and put in the refrigerator for 3-4 hours until the jelly hardens.
- After the jelly has solidified, turn it upside down on a cutting board, use a wavy knife to cut it into bars about 6cm long, 1.5cm wide, and 1cm thick.
- Do this until all the jelly is used up. Don't cut it too small because it will shrink when dried.
- Arrange each batch of jelly on the tray. There are two ways to dry it. You can dry the tray in the sun for 2-3 days (when drying, remember to cover it with a thin mesh cloth to avoid flies and mosquitoes). Or you can put it in the oven, do not close the oven door, dry at 60 degrees Celsius until the jelly is completely dry.
- Arrange each jam stick in a clean glass jar and use gradually.
Coconut Jam Balls
Coconut jam balls look attractive and crispy when finished and are a favorite dish during Tet.
Ingredients for making coconut jam balls
Including 800g young coconut pulp; 400g white sugar; 50ml unsweetened fresh milk; Pandan leaves or green tea powder to create green color and 1 packet of coffee to create brown color, 2 passion fruits to create yellow color.
How to make coconut jam balls
Wash the coconut, cut into 1cm cubes. Rinse the coconut oil with warm water, repeat several times until the water is no longer cloudy. Pour the blanched coconut into a sieve to drain. Divide 800g of coconut into 4 different bowls. Mix 200g of coconut with 50ml of fresh milk and 200g of white sugar in the first bowl. Use a sieve to remove the passion fruit seeds to get the juice. Mix the passion fruit juice with 100g of sugar and 200g of coconut in the second bowl.
Mix 80ml pandan juice or 40g green tea powder with 100g sugar and 200g coconut in the third bowl.
Dissolve black coffee with 80ml water. Mix 80ml instant coffee with 100g sugar and 200g coconut in the 4th bowl.
Wait until the sugar in the bowls has dissolved, then start cooking each type of jam. Pour the jam into a thick-bottomed pan and stir well.
When the sugar thickens, turn the heat down to low and continue stirring until the sugar crystallizes. Do the same with the remaining coconut bowls.
