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Jelly lemongrass with ginger-gula melaka syrup
Asian inspiration for a delicate dessert
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
55
minutes
mins
Course
Desserts, Sweets and savories
Cuisine
Asian, Fusion, gluten free, International, Kids choice, Medicinal, One pot, Spring, Summer, Vegan, Vegetarian
Servings
10
pieces
Ingredients
1x
2x
3x
For the jelly
1
handful
lemongrass
leaves or stalk,chopped.
350
ml
drinking water
1
tsp
agar agar
powder
For the syrup
200
ml
drinking water
60
grams
Palm Jaggery
Gula Melaka, Panaivellam
2
inches
fresh ginger root
grated
Instructions
Dissolve the agar powder in two tbsp of water and the add it to the larger amount of water taken in a saucepan.
Add the crushed lemongrass stalk or leaves to it and bring to a boil
When the liquid has boiled well, Remove from heat and pour into the desired mould.
Place the mould in the refrigerator for cooling
Into another smaller sauce pan add the ingredients for the syrup and slowly bring to a boil.
Simmer for 5-7 minutes so that the ginger can infuse well
Take off the heat and cool for 10 minutes
Strain and set the syrup ready for serving
To serve,cut pieces of the agar and pour the syrup over it.
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