Lychee Jelly Cake

Name: Lychee Jelly Cake
Total time: 3600 s
Yield: 24 People
Cuisine: American
Ingredients: 2 cans Lychees; 1 bottle Dragon Fruit Vitamin Water 16.5 oz; 2 tbsp Telephone Agar-agar; 2000 ml Water (Room Temp) and Lychee Juice, Vitamin Water; 2 drops Neon Pink food coloring; 1 1/2 cups Sugar; 2 drops Lychee flavoring; 1 tbsp Telephone Agar-agar; 600 ml Water; 600 ml Coconut milk; 1 knot Pandan Leave; 1 cup Sugar; 1 tsp Salt

Redrubiesandmore @RedRubiesAndMore

Conover, North Carolina

This Lychee Jelly Cake is so refreshing and looks very sweet and pretty. I use canned Lychee from my local Asian market. The cake pan size I use for this recipe is 12x12 or 9x13 pan.

Redrubiesandmore @RedRubiesAndMore

Conover, North Carolina

This Lychee Jelly Cake is so refreshing and looks very sweet and pretty. I use canned Lychee from my local Asian market. The cake pan size I use for this recipe is 12x12 or 9x13 pan.

Saved

Ingredients

1 hrs

24 People

Lychee Layered
2 cansLychees
1 bottleDragon Fruit Vitamin Water 16.5 oz
2 tbspTelephone Agar-agar
2000 mlWater (Room Temp) and Lychee Juice, Vitamin Water
2 dropsNeon Pink food coloring
1 1/2 cupsSugar
2 dropsLychee flavoring
Base Layered
1 tbspTelephone Agar-agar
600 mlWater
600 mlCoconut milk
1knot Pandan Leave
1 cupSugar
1 tspSalt

Saved

Steps

1 hrs

1

Separate the Lychees from the juice into a bowl. Save the juice. Stretch each lychee this will help stabilize it from floating in the jello before it sets.
2

Starting with lychee layer of jelly cake, combine Lychee juice and room temperature Water and Vitamin Water into a measuring cup to equal 2000 ml
3

Pour liquid into a pot. Add sugar, agar agar, lychee flavoring, rice flour and food coloring. Mix well and sit for 10 minutes to dissolve.
4

Turn on the stove to low heat and stir mixture continuously until it reach boiling. Let it boil for 2 minutes
5

Lightly grease the cake pan. Pour mixture through a strainer into the 12x12 or 9x13 cake pan.
6

Set the Lychees with opening face down into the jelly mixture. Remove any air bubbles and allow the Lychee layer to thicken about 30 minutes. Do not let it set completely or layers will not stick together.
7

Next is the base layer jelly. You will need water into a pan.
8

Add Agar-agar, sugar and salt. Mix well and let it sit for 10 minutes until dissolve
9

Add a knot if Pandan leaf into mixture
10

Turn on low heat for the mixture. Stir well until boiling.
11

Add coconut milk into the mixture until boiling. Let it boiled for 2 minutes.
12

Remove Pandan leaf
13

Make sure first layer has thickened and ready for the next layer, not set
14

Pour the hot coconut jelly mixture into a strainer into bowl. Slowly pour little by little into the pan with the first layer
15

Remove any air bubbles
16

Slowly pour the mixture over the back of a spoon
17

Remove air bubbles
18

Cool in room temperature for 1 hour
19

Chill in the refrigerator for 2-3 hours
20

Remove Lychee Jello Cake from the cake pan
21

Ready to Serve