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

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …