Fruit Jelly Dessert Recipe (水果冰粉)

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  COOK TIME

  Prep 20m • Cook 10m

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1. 10g jelly powder

   agar agar powder or instant jelly mix

   Can’t find it? Try this one.

2. 570g hot water

   above 90℃, boiled then slightly cooled

3. 1/4 watermelon

   about 300g, seeded and cubed

4. 1 dragon fruit

   about 200g, peeled and cubed

5. 50g fresh blueberries

   washed and drained

6. other fruits

   optional, e.g., strawberries, mangoes, kiwis, cubed

7. 50g brown sugar

   or 40g granulated sugar, for syrup

8. 10g honey

   or maple syrup, agave syrup, for extra flavor

9. 10g roasted sesame seeds

   black or white, for aroma

10. 20g roasted peanut pieces

    skinned, or substitute with almond flakes, walnut pieces

11. 30g seedless raisins

    soaked in warm water to soften in advance

12. appropriate amount of coconut milk/heavy cream

    optional, for milk aroma

1. Step 1: Make a light brown sugar syrup,cool before using

   In a small pot, add 50g brown sugar and 100g water. Heat over low heat, stir with a spoon until the brown sugar is completely dissolved. Continue boiling for 1-2 minutes until the syrup thickens slightly. Turn off the heat and cool to room temperature (the syrup can be made in advance, stored in the refrigerator, and taken out when needed).

2. Step 2: Dissolve jelly powder in near-boiling water, no lumps allowed

   Prepare a clean container (e.g., glass bowl or food storage box; lightly grease the inner wall to prevent sticking). Pour 570g hot water (above 90℃) into the container, add 10g jelly powder. Stir quickly with a spoon or whisk for 2-3 minutes to ensure the jelly powder is completely dissolved (no residue or lumps).

   

3. Step 3: Chill undisturbed until fully set

   Let the mixed jelly liquid cool at room temperature for 10-15 minutes until the surface slightly sets. Cover the container with a lid or seal with plastic wrap. Place in the refrigerator’s chill compartment (around 4℃) and let sit for at least 3 hours (or refrigerate overnight) until the jelly sets completely into a jelly-like texture.

   

4. Step 4: Prep all toppings while the jelly chills

   Seed the watermelon and cut into 1cm cubes. Peel the dragon fruit and cut into cubes similar in size to the watermelon. Wash the blueberries and pat dry with paper towels. Drain the soaked raisins. Place peanut pieces and sesame seeds in small bowls for later use. If using coconut milk or heavy cream, pour into small cups and refrigerate in advance.
   Use the fruits you love, or what’s in season.

   

5. Step 5: Cut jelly cleanly, dip your knife in cold water

   Take out the chilled jelly, cut it into 2cm cubes with a knife (dip the knife in a little cold water before cutting to prevent sticking). Divide the cut jelly cubes into 3 small bowls (about 1/3 jelly cubes per bowl).

6. Step 6: Assemble with dry fruit and crunchy toppings

   In each bowl, add watermelon cubes, dragon fruit cubes, and blueberries in sequence (adjust the amount of fruit according to preference). Sprinkle with soaked raisins, peanut pieces, and roasted sesame seeds. Drizzle with cooled brown sugar syrup (about 2-3 tbsp per bowl, adjust by sweetness preference), then add 10g honey (or 1 tbsp maple syrup). For a milky flavor, drizzle 2-3 tbsp chilled coconut milk or heavy cream, stir gently to combine.

   

1. Jelly setting key: The hot water must be above 90℃ to ensure the jelly powder dissolves fully—otherwise, it won’t set completely. Chill for at least 3 hours; if the jelly is still liquid, extend the chilling time or check if the amount of jelly powder is sufficient.

2. Fruit selection tip: Prioritize fruits with high moisture and sweetness (e.g., watermelon, mango, strawberry); avoid fruits with high acidity or easy oxidation (e.g., lemon, apple—soak in salt water to prevent browning if used). Cut fruits into pieces similar in size to the jelly cubes for even texture.

3. Flavor adjustment suggestions: Replace brown sugar syrup with granulated sugar syrup or honey water if you don’t eat brown sugar. For rich milk aroma, add 50g coconut milk to the jelly liquid (stir with hot water). Vegetarians can replace heavy cream with coconut milk. For peanut allergies, substitute with almond flakes, cashew pieces, or pumpkin seeds. To add texture, add a small amount of boba, coconut jelly, or popping boba.

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