Bitter melon jelly
Bitter melon turns brown quickly when cooked, so use as little bitter melon puree as possible when dissolving the gelatin. The key is to preserve the beautiful green color that is unique to bitter melon
How to make it
1
Soak the gelatin sheets in ice water to soften them. Blend the thinly sliced bitter melon and water in a blender and puree. Pass the mixture through a sieve to remove any grains
2
Add lemon juice to the puree from step 2 and remove any white foam that rises to the surface. Place a small amount of the puree in a saucepan, add honey, and heat
3
Put the drained gelatin into a pot and boil until dissolved. Once the gelatin has completely dissolved, place the pot in ice water to cool
4
Add the remaining puree to [4] and once it thickens, transfer to a tray and leave to cool and harden
5
Place an appropriate amount of jelly into a bowl, pour milk over it, and top with your desired amount of red beans to finish
Ingredients for 4 people
-
- Bitter melon
- About 1/2 bottle
-
- water
- 250cc
-
- Lemon juice
- 1 tsp
-
- Honey
- 25g
-
- Plate gelatin
- 5g
-
- For finishing milk
- Appropriate amount
-
- For finishing red beans
- Appropriate amount
[PR]
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