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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

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.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …