Flavorful Agar Jelly Fruit Cake
Tropical Fruitcake – Colorful Assortment
This Agar Jelly Fruit Cake is not the ordinary fruit cake that you put in the oven. This fruit cake displays the beauty of a variety of fruit pieces in a clear layered cake.
This cake has three layers of goodness, namely a fruit layer, a coconut layer and a juice layer. Each layer contains dissolved agar powder. The diversity of each layer makes this a colorful and flavorsome dessert.
Learn how to make your own Agar Jelly Fruit Cake in the Next Page and prepare to experience an amazing goodness!
Click “Next Page” below for the ingredients and the recipe video of this amazing dessert recipe!
Next Page »
Private: Flavorful Agar Jelly Fruit Cake
| Servings |
|
- 1 ⅓ cups water
- 2/3 cup juice from canned lychee (and keep the fruit for the cake itself)
- ¼ cup sugar
- 1¾ tsp agar agar powder
- 2 cups small fruit pieces of your choice (I used mango, pineapple, red papaya, lychee, kiwi and blueberries)
- ¾ cup coconut milk
- ¼ cup water
- ¾ tsp + ⅛ tsp agar agar powder
- 3 Tbsp sugar
- A pinch salt
- 4 inches pandan leaf, optional
- ¾ cup juice of your choice (I used mango juice to match the colour and flavour of my fruit pieces. If your juice isn’t thick like mine, you can use 1 cup of juice and no water)
- ¼ cup water
- ¾ tsp + ⅛ tsp agar agar powder
- Sugar to adjust flavour if needed
Ingredients
Fruit Layer
Coconut Layer
Bottom Juice Layer
|
|
- Before you start, make sure you have all your fruit cut and ready to go.
- In a small pot add COLD water, lychee juice, agar agar powder, and whisk until there are no more lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly.
- Once boiling, let it boil for a minute or so, or until the agar agar powder is completely dissolved. To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of agar agar powder stuck to the spoon or not. If not, you’re good to move on.
- Add sugar and stir until dissolved, then remove from heat. Immediately pour about 1/4-inch of the agar agar into your mold. Working quickly, place the fruit pieces, making sure you evenly distribute all the different colours. Once you’ve added all the fruits, pour the rest of the liquid gently over the fruits. Let it sit for several minutes or until the top is firm enough to pour on the second layer.
- In a small pot, combined the coconut milk, water, agar agar powder, and stir to dissolve the powder. Add the pandan leaf, if using, then turn on the heat to medium high and bring to a boil, stirring constantly. Once boiling, let it boil for a minute or so, or just until the agar agar is completely dissolved (do the same check). Then add sugar and a pinch of salt and stir to dissolve. Remove the pandan leaf.
- Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry; it is okay if it is still soft in the centre. Once it is ready, GENTLY pour the piping hot coconut layer on top of it; if the bottom layer is still quite soft, pour the coconut layer onto the back of a spoon and let it drizzle gently onto the bottom layer.
- Using the exact same method as the previous layers. Pour the juice layer onto the coconut layer. Refrigerate for a couple of hours until cold. SEE NOTE BELOW.
- If you want to unmold the whole thing in one piece, it can be a bit of a challenge, but see the video for my technique and let me know if you’ve got a better idea on how to remove the agar agar from a large mold like this!
NOTE: When working with acidic liquids such as orange juice or other tart juices, DO NOT simmer the liquid any longer than necessary. Simmering agar agar in an acidic liquid for a long time will break it down and it will not set. Simmer it just long enough to dissolve the powder and use it immediately.
