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1
Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient)
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2
Rinse the fruits and dice.
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3
Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together.
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4
Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping.
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5
When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste.
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6
Turn off the heat.
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7
Ladle jelly liquid into molds and make sure to cover only 1/3 of each tray, sprinkle with diced fruits, when the fruits and jelly layer are slightly thickened, gently pour another layer of jelly over the first one.
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8
Wait until the jellies are cooled off and thickened then put them in the fridge.
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9
After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served.
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10
A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces.
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11
I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder.
