Prepare the jelly molds (I'm using molds with small and bite-size trays: very convenient)

Rinse the fruits and dice.

Mix the powder (jelly and Agar Agar) with sugar, stir evenly until mixed well together.

Bring the water to the boil, slowly pour the powder mixture into the boiling water, while pouring, stir quickly to avoid clumping.

When the liquid boils, use low heat, skim off any foam, add some salt to season and some vanilla powder to boost the taste. Turn off the heat.

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.

Wait until the jellies are cooled off and thickened then put them in the fridge. After 1-2 hours, the sweet, cool, crunchy and chewy jellies are ready to be served.

A little note: For a decorative purpose, you can use cutters to cut jellies into flower or heart shaped pieces.

I use the Vietnamese jelly fish brand jelly powder and Thai fish brand Agar Agar powder.