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

Recipe Description

Red-skinned sugar cane is often boiled to obtain a semi-sweet sugar cane stock. It is a delicious drink on hot, sweaty days and helps cool us down. Try this recipes and enjoy.

Recipe Ingredient

  • 6 water chestnuts, peeled and finely shredded
  • 16g agar-agar powder
  • 100g cane sugar
  • 1 litre prepared sugar cane stock


  1. Add cane sugar to the sugar cane stock in a pot and bring to a slow, simmering boil until sugar has dissolved.
  2. Put agar-agar powder in a small bowl. Add 1-2 tablespoons water. Stir to mix until dissolved. Add agar-agar solution to the sugar cane stock. Stir to mix. Allow to simmer over a low heat for 15 minutes.
  3. Add shredded water chestnuts into the jelly solution. Stir well. Turn off the heat and leave aside for 10 minutes.
  4. Ladle the jelly into individual moulds. Leave aside for 10 minutes. Use a fork to stir up the water chestnut shreds so that they do not sink to the bottom. Once the jelly starts to set, leave aside for 15-20 minutes.
  5. Chill the jelly before removing from the moulds.
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