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Soymilk Jelly ~ 'Malaysian Monday no. 9'





Made this dessert to cool off in this cranky weather of hot, humid afternoons and evening showers ....... Soymilk Jelly with Rambutans stuffed with Pineapples!
The Rambutan, Nephelium lappaceum is  a fruit native to Malaysia and other South East Asian countries.
The word 'Rambutan' is derived from the Malay word 'Rambut' which means 'hair' and this refers to the spiky hair that covers the fruit.  These hairs are soft and harmless to touch.  The exterior of the Rambutan can be orange, deep red or even yellow in colour.  The whitish, juicy, sweet fruit can be released from the rind upon twisting it until it pops out.  There's a large seed in the middle and this must be discarded as it's poisonous.  Without the soft hairs on the rind, the rambutan resembles the lychee, which is in the same botanical family.  Read more about the Rambutan and other tropical fruits from this   'site'. 




Rambutans are not in season right now, so have to compromise with canned ones.  Picked one stuffed with pineapple for extra flavour.  I couldn't get fresh ones for the pictures, so please bear with me and make do with the picture on the can.



The rambutans are at the base of the ramekin and  I added some on top just before serving.



Mmmmm ..... so delicious once chilled!  Come, let me share this with you ..........  the recipe, I mean!

Ingredients
  • 1000 ml unsweetened Yeo's soymilk
  • 6 oz sugar
  • 10 gm or 4 tsp agar2 powder
  • 3 screwpine/pandan leaves
  • Canned  rambutan with pineapple - cut and drained off syrup or other fruits of your choice
Method
  1. Boil on low fire the soymilk, sugar and pandan leaves.  Keep stirring till sugar has dissolved.
  2. Remove the pandan leaves and add in the agar2 powder, keep stirring.
  3. Turn off heat.
  4. Scoop onto ramekins or jelly moulds and add in the cut fruits.
  5. Cool before chilling in fridge.
  6. Serve only after they have set.
Variation
  1. You can use the syrup from the canned fruits, use 500 ml syrup and 500 ml water or more syrup and less water, as long as there's 1000 ml of liquid.  Test for sweetness and adjust accordingly.



Do find out more from this  'site'.
Labels:

Comments

  1. JeannieSeptember 20, 2010 at 10:21 AM

    I love this dessert too, and rambutans is one of my favourite local fruits but it's considered "heaty" so I tried to restraint myself.

    ReplyDelete
  2. BakericiousSeptember 20, 2010 at 10:24 AM

    I love this soya jelly and what's more with my favourite rambutan :).

    ReplyDelete
  3. ElinSeptember 20, 2010 at 10:41 AM

    Cheah , glad you are back ! Miss you leh :)Looking forward to see your post on your trip :)) I love this dessert just like the tow fu fah :)

    ReplyDelete
  4. My Little SpaceSeptember 20, 2010 at 11:44 AM

    Ooo... this is just so cooling and refreshing! Yumm....
    Kristy

    ReplyDelete
  5. My Little SpaceSeptember 20, 2010 at 11:47 AM

    Welcome back! Looking forward to see more of your cooking & the photos of your trip.
    Kristy

    ReplyDelete
  6. busygranSeptember 20, 2010 at 11:58 AM

    Reminds me of almond jelly with longans served in the restaurants.
    Perfect dessert for a hot day!

    ReplyDelete
  7. 3 hungry tummiesSeptember 20, 2010 at 2:32 PM

    I certainly will make some when the weather is a little warmer :)

    ReplyDelete
  8. j3ss kitch3nSeptember 20, 2010 at 3:15 PM

    cheah your soy milk jelly looks delicious a perfect dessert for the hot humid weather

    ReplyDelete
  9. penny aka jeroxieSeptember 20, 2010 at 6:11 PM

    So simple! I want to make this in summer.

    ReplyDelete
  10. LY, H and our latest addition Master ASeptember 20, 2010 at 7:34 PM

    Love this! I should bookmark this. I would like to include you blog in my blogroll/fav blog if you don't mind :)

    ReplyDelete
  11. MaryMohSeptember 20, 2010 at 10:25 PM

    This looks refreshingly delicious. By the way, I didn't know that rambutan seeds are poisonous. Thanks very much for sharing.

    ReplyDelete
  12. Sokehah cheahSeptember 21, 2010 at 3:27 PM

    Jeannie
    I simply love rambutans, ya, my mum would caution me about taking too much of it, 'sup yit', but then I just can't resist the temptation!

    Jess @ Bakericious
    Yes, I like it with rambutans.

    Elin
    Thanks. Preparing my posts now, quite a fair bit of work, sorting out the pictures, can't really remember which is which!!

    Kristy
    Thanks. Will post soon.

    busygran
    Can't agree with you more!

    3 hungry tummies
    The winter in Melbourne seems to be much colder this time.

    jess @ j3ss kitch3n
    Yes, most ideal in hot weather.

    penny
    Please do!

    Chocolate
    Oh, how sweet of you! I'll be most delighted!

    MaryMoh
    I too didn't know until I googled!

    ReplyDelete
  13. shazOctober 4, 2010 at 12:43 PM

    Hi Cheah, love this dessert. Rambutans with ice-cubes used to be one of my favourite desserts as a kid. Sounds delicious with jelly.

    ReplyDelete

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