Skip to main content
logo
Food Advertising by

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'.

Comments

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

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

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

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

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

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

    ReplyDelete
  9. So simple! I want to make this in summer.

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

    ReplyDelete
  12. 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. 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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more!



Chicken Floss Cake ~  鸡肉松蛋糕
Ingredients (A)

4 egg yolks40 ml oil50 ml milk65 gm plain flour, siftedChicken flossWhite sesame seedsChopped spring onions (optional)a pinch of salt (B)  4 egg whites        40 gm caster sugar
Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk.Mix in sifted flour till well combined.In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat till stiff peaks form.Fold in 1/3 egg whites into the egg yolk mixtu…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.