Ingredients
- Canned Lychees in Syrup (20 oz / 565g can): This is the star of the show. Using canned lychees is a fantastic shortcut; they are perfectly sweet, tender, and the syrup they are packed in adds an extra layer of authentic lychee flavor to the jelly base.
- Agar-Agar Powder (2 ½ teaspoons): This is our gelling agent. Derived from seaweed, agar-agar creates a texture that is uniquely firm yet tender, and it sets at room temperature. It’s the secret to that classic Asian jelly bite, and it’s completely vegan.
- Granulated Sugar (½ cup / 100g): This provides the primary sweetness to the jelly. The amount can be adjusted based on the sweetness of your lychee syrup and your personal preference.
- Water (2 cups / 480ml): The liquid base for our jelly. It hydrates the agar-agar powder and acts as the neutral canvas for the other flavors to shine.
- Evaporated Milk or Full-Fat Coconut Milk (1 cup / 240ml): This is what makes the dessert “creamy.” Evaporated milk provides a rich, dairy creaminess, while coconut milk imparts a distinct, tropical flavor that pairs beautifully with lychee. The choice is yours!
Instructions
- Prepare the Lychees and Syrup: Open the can of lychees. Using a strainer over a bowl, drain the lychees, making sure to reserve all of the precious syrup. You should have about 1 cup of syrup. Take the drained lychees and slice each one in half or into thirds, depending on their size. This ensures you get a piece of fruit in almost every bite. Set the sliced lychees aside for later.
- Combine the Liquids and Sugar: In a medium-sized saucepan, combine the 2 cups of water, the reserved 1 cup of lychee syrup, and the ½ cup of granulated sugar. Place the saucepan on the stove over medium heat.
- Activate the Agar-Agar: While the liquid mixture is still cool or just lukewarm, sprinkle the 2 ½ teaspoons of agar-agar powder evenly over the surface. Immediately begin whisking vigorously. This step is crucial to prevent the agar-agar from clumping. If you add it to hot liquid, it will clump instantly and fail to dissolve properly.
- Boil the Mixture: Continue whisking as you bring the mixture to a full, rolling boil. Once it’s boiling, reduce the heat slightly to maintain a steady simmer. You must let the mixture simmer for a full 2-3 minutes, whisking frequently. This boiling process is what activates agar-agar’s gelling properties. Unlike gelatin, which just needs to dissolve, agar-agar needs to be boiled to set correctly. You’ll know it’s ready when the agar-agar is completely dissolved and you can no longer see any grainy particles.
- Incorporate the Creaminess: Turn off the heat completely. Let the saucepan sit off the heat for about 1-2 minutes to cool down ever so slightly. This prevents the milk from curdling when you add it. Slowly pour in the 1 cup of evaporated milk or coconut milk, whisking continuously as you do, until the mixture is smooth and uniform in color.
- Add the Fruit: Now, stir in the sliced lychees you prepared earlier. Stir gently to distribute them throughout the creamy liquid base.
- Pour and Chill: Carefully pour the entire mixture into your desired serving dish. A 9×9 inch square glass dish, an 8-cup rectangular container, a decorative bundt pan, or even individual ramekins work beautifully. Let the dish sit on the counter for about 15-20 minutes to cool down slightly before transferring it to the refrigerator.
- Set the Jelly: Place the dish in the refrigerator, uncovered, to chill and set completely. This will take at least 2 to 3 hours, but can be left for longer. The jelly is ready when it is firm to the touch and jiggles as a whole when you gently shake the dish. Once fully set, you can cover it with plastic wrap to keep it fresh.
Nutrition
- Serving Size: one normal portion
- Calories: 140