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5 from 4 votes

Dragon fruit (a.k.a. Pitahaya) is rich in dietary fibre, beta-carotene, Vitamin B1, B2, B6, B12, C, calcium, etc. It is suitable to make dragon fruit jelly since red dragon fruit has a very deep pinkish red which is suitable to use as a natural red food colouring and to make appealing.

Check out our jelly recipe collection.

CHINESE VERSION: 火龙果(龙珠果)燕菜糕

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Dragon Fruit Jelly (Pitahaya) Agar-agar | MyKitchen101en

Yields: 32 pieces

Ingredients:

1000 ml plain water
13 g agar-agar powder
140 g sugar
250 g red dragon fruit flesh
4 pcs pandan leaves

Instructions:

1 Add agar-agar powder and sugar to plain water (NOT hot water) and mix well, then add in pandan leaves.

2 Bring to the boil, continue cooking until agar-agar powder and sugar have fully dissolved.

3 Set aside for 15 minutes to allow the liquid agar-agar to slightly cool down (high heat will destroy nutrients in dragon fruit).

4 Mash the red dragon fruit flesh.

5 When liquid agar-agar has slightly cooled down, discard pandan leaves, then add in the mashed flesh and mix well.

6 Pour liquid dragon fruit agar-agar into jelly moulds.

7 Set aside to cool completely.

8 When completely cooled, chill for 2-3 hours before serving.

9 To unmould, run a knife around the edge of mould, then invert dragon fruit jelly onto a plate.

Dragon Fruit Jelly (Pitahaya) Agar-agar

It is suitable to make dragon fruit jelly since red dragon fruit has a very deep pinkish red which is suitable to use as a natural red food colouring and to make appealing.

Rate

5 from 4 votes

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Prep Time 35

Cook Time 10

Chilling time 3

Total Time 3 45

Course Dessert, Jelly

Cuisine Fruit, Southeast Asia

Servings pieces

Calories 23 kcal

Equipment

4 jelly moulds 8-holed

Ingredients

1000 ml plain water
13 g agar-agar powder
140 g sugar
250 g red dragon fruit flesh
4 pcs pandan leaves

Instructions

Add agar-agar powder and sugar to plain water (NOT hot water) and mix well, then add in pandan leaves.
Bring to the boil, continue cooking until agar-agar powder and sugar have fully dissolved. Set aside for 15 minutes to allow the liquid agar-agar to slightly cool down (high heat will destroy nutrients in dragon fruit).
Mash the red dragon fruit flesh.
When liquid agar-agar has slightly cooled down, discard pandan leaves, then add in the mashed flesh and mix well.
Pour liquid dragon fruit agar-agar into jelly moulds. Set aside to cool completely.
When completely cooled, chill for 2-3 hours before serving.
To unmould, run a knife around the edge of mould, then invert dragon fruit jelly onto a plate.