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.
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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).
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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.
- jelly moulds
- 1000 ml plain water
- 13 g agar-agar powder
- 140 g sugar
- 250 g red dragon fruit flesh
- 4 pcs pandan leaves
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.
This recipe yields 32 pieces of jelly.
The nutritional value for reference is for 1 piece of jelly.
this agar-agar with red Dragonfruit looks good!