Bitter melon jelly
Bitter melons will quickly turn brown when cooked, so try to avoid using a small amount of bitter melon puree, which is used to dissolve gelatin. The key is to maintain the beautiful green color that is unique to bitter melon.
How to make it
1
Soak the gelatin plate in ice water to soak it. Pour the thinly sliced bitter melon and water into a puree. Thread the particles into the strainer and remove them.
2
Add lemon juice to the puree from [2] to remove any white foam (scatter) that has floated on the surface. Put a small amount of puree in a pot, add the honey, then heat it.
3
Put drained gelatin in a pot and boil. Once the gelatin has completely dissolved, apply the pot to ice water to remove the heat.
4
Combine the remaining puree into [4], and when it becomes thick, transfer it to a batter, cool and harden.
5
Place an appropriate amount of jelly in a bowl and pour milk over it. Add the amount of azuki beans you like and it's finished.
Ingredients for 4 people
-
- Bitter melon
- About 1/2
-
- water
- 250cc
-
- Lemon juice
- 1 tsp
-
- Honey
- 25g
-
- Plate gelatin
- 5g
-
- For finishing milk
- Appropriate amount
-
- For finishing red beans
- Appropriate amount
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