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

Fried 'Nian Gao' ~ Sticky rice cake ~ CNY 2010

'Nian Gao' in Mandarin or 'Nin Ko' in Cantonese is a must-have item during CNY.  This sticky glutinous rice cake is symbolic as it carries a homonym that sounds like 'year~high/tall'.  For business people eating this will link them to prosperity and wealth and working people will look forward to career advancement, promotion. Slice them up when they're still soft, keep them in containers and they can be stored in the fridge for months. I normally steam and dip them in freshly grated young coconut mixed with some salt or just fry with beaten egg.  But this time around, I've decided to be a bit more 'challenging' and try out Elin's recipe.  Thanks, Elin of  Elinluv's Tidbits Corner   for sharing!

Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner. Recipe for Prawn Omelette Ingredients 120 gm Prawns 2 Big Onions  -  sliced 3 Large Eggs 1 Teasp Light Soya Sauce Oil for frying Seasoning for Prawns 1/2  Teasp Salt 1  Teasp Sugar Dash of  Pepper Method Lightly beat up the eggs with the light soya sauce Heat up the pan with some oil Saute the sliced onions with the seasoned prawns Dish out Pour the beaten eggs onto the pan Add in the prawns and onions Once the bottom is brown, flip omelette and brown the other side Dish up and serve *****

Kuih Salat aka Seri muka ~ 沙拉糕

Kuih Salat aka Seri Muka is a decadent Peranakan Chinese or Nyonya kuih consisting of two layers.  The bottom layer is made of glutinous rice and coconut milk while the top layer is a layer of green coconut milk custard flavoured and coloured from the juice of the pandan leaves. Kuih Salat aka Seri muka ~  沙拉糕 (A)  Bottom layer 300 gm glutinous rice 100 ml coconut milk 100 ml water 1/2 tsp salt some Pandan (screwpine) leaves Blue pea flower (Bunga Telang) juice Method Wash the glutinous rice till water is clear.  Soak it for about 4 hours, preferably overnight which I did.  Next day, drain, wash and strain to get rid of excess water.   Line an 8 inch square pan with parchment paper and oil the sides.   Pour the rice into this pan. Mix the coconut milk with water and salt, then pour the mixture onto the rice.  Shake it a bit for even distribution.  The mixture should just cover the rice. Place pandan leaves on the rice and steam the rice under medium flame for 30 minutes. Remove the pan