Hi, Yulis is back again. In the belief that I believe in, there is an additional worship we could do, for example fasting every Monday or/and Thursday. A lot of you usually eat desserts after you finish the main dish, right? But the sunnah for breaking the fasting is we eat desserts first before the main dish, we call that tajil. Today Hani and I are fasting, so I initiate to make tajil for our breaking. I made rainbow jelly with fruits and vanilla sauce because I was inspired and challenged by a friend who told me that he ever enjoyed a meal that has beautiful appearance, full of colors and tasted really good.
For this recipe its not only full of colors, but also full of flavors because each color has a different taste. Well, talking about jelly, jelly is different from gelatin and pudding. Jelly is made from carrageenan, its the compounds we find on karaginof seaweed extracts. Jelly is also made from konyyaku. Konyyaku is a kind of tuber crops (amorphobhaluss) that grows in the warm subtropical to tropical area such as East Asia, Japan, South China, and Indonesia.
Jelly is rich in fiber, and what I know is fiber will reduce a persons desire to consume more energy sources so it can prevent the obesity. So its really good for diet haha, just dont add a lot of sugar though. The recommended consumption of dietary fiber in the daily diet is 20-30 grams.
Yes, youre right. This recipe has FIVE different flavors. Its cool, isnt it? We use three kind of fruits. Strawberries for the red one, mango for the orange one and melon for the green one. Because blueberries is hard to find in our area and we dont have grapes on hand, so we skip for the blue one and the purple one. But its still sooo delicious. Please make it at your home, ok?
Rainbow Jelly with Vanilla Sauce
Prep time: 15 mins Serves: 12
Cook time: 30 mins
Total time: 45 mins
5 packs of jelly packages (net 15 g/pack) – strawberry, mango, melon, blueberry, & grape
100 grams of strawberries, cut into thin strips
100 grams of mango, diced
100 grams of melon, diced
750 grams of sugar
15 cups of water
1 cup milk
1 tbsp cornstarch
1 tbsp sugar
1 tsp vanilla essence
1. In a pot mix 1 packet of jelly (1 flavor) with 150 grams of sugar or to taste
2. Add 3 cups of water, then stir well and simmer over medium heat until boiling
3. Pour into pan mold and add fresh fruit on top
4. Let it stand for about 1 minute until slightly hardened
5. Repeat step 1-4 for the rest of the jelly packages and pour it on the same pan mold
6. For making vanilla sauce, mix cornstarch and 3 tbsp of milk in the glass and stir. Set aside
7. Heat the remaining milk over medium heat for about 1 minute, be careful not to boil it
8. Add cornstarch that has been stirred with 3 tbsp of milk, stir frequently
9. Add vanilla essence and sugar
10. Stir until well blended
11. If the sauce is thicken, turn off the heat
12. Wait until the sauce is cool and pour it onto the jelly