Lemongrass Jelly

Indonesian

Ingredients

Lemongrass jelly- 900 ml water- 4 stalks lemongrass, cut into 2 inch sections and bruised- 75 gram sugar- 7 gram agar-agar powderGinger syrup- 3/4 cup water- 50 gram palm sugar (or use brown sugar)- 50 gram sugar- 4 inches ginger, peeled and bruised- 1 pandan leaves, knottedOptional- freshly squeezed lime juice

Directions

Lemongrass jelly1. In a small sauce pot, boil together water, lemongrass, and sugar. Once it boils, reduce heat to a simmer, cover the pot, and cook for another 10 minutes.2. Discard the lemongrass from the pot, add agar-agar powder into the pot, turn the heat to med-high and continue stirring until the liquid boils and the agar-agar powder has completely melted. Turn off heat, pour into pudding/jelly molds.3. Let the agar-agar firm up in the fridge.Ginger syrup1. In a small sauce pot, boil together all ginger syrup ingredients. Once it boils, reduce heat to a simmer, cover the pot, and cook for another 10 minutes. Strain.To serve1. Pour some ginger syrup over the jelly. I love adding a small squeeze of lime juice, but this is optional for those who don't like sour dessert :)

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