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jelly lemongrass

Jelly lemongrass with ginger-gula  melaka  syrup

Asian inspiration for a delicate dessert
Prep Time 10 mins
Cook Time 15 mins
Total Time 55 mins
Course Desserts, Sweets and savories
Cuisine Asian, Fusion, gluten free, International, Kids choice, Medicinal, One pot, Spring, Summer, Vegan, Vegetarian
Servings 10 pieces


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


  • 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.
    lemongrass jelly agar based
Tried this recipe?Let us know how it was!