• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Jelly:
  • 700ml water
  • 3 pandan leaves
  • Red colouring
  • (A) Mix well in a small bowl:
  • 1 1/2 tbsp agar-agar powder
  • 150g sugar
  • Coconut preparation:
  • 200g young coconut flesh, steamed for 3 minutes then leave to cool
  • 1000ml coconut water
  • 1/2 tsp rose essence
  • 1 cup sugar syrup
  • Syrup:
  • 2 cups sugar
  • 2 cups water
  • Topping
  • 1 tin longans, drained
  • cocktail cherries for garnishing


  1. To make jelly: Bring water to the boil together with the pandan leaves. When water has boiled remove the leaves and add in (A). Cook over medium heat till sugar and agar-agar has dissolved. Add in colouring and pour the agar-agar solution into a flat tray. Leave to set and cut into plum flower shapes with cutter.
  2. To make syrup: Bring sugar and water to a boil until all the sugar has dissolved. Strain the syrup.
  3. Mix all the prepared ingredients with longans and chill well before serving. Garnish with cherries.
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