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Refreshing Iced Jasmine Green Tea with Lychee Jelly

Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.comFragrant jasmine green tea is combined with lychee jelly to make an icy and refreshing drink that is sure to quench any thirst. This recipe is super simple, contains just a few ingredients and no more difficult than making Jello. I’ve come to really love this drink switching from the tapioca pearls to the jelly not too long ago and I am addicted! What I didn’t love was having to pay $4.75 for a single drink at my local tea and juice shop so I decided to save some money and make this cool and refreshing drink at home. No more paying for a high-priced drinks. For about the same price you can make this delicious drink at home and have 4 servings. Gotta love that! 🙂

Notes on the Recipe, Tips and Tricks

Refrigerate the can of lychees overnight and skip having to quick chill the liquid. You must use cold liquid with gelatin.

Use unflavored gelatin. 3 tsp gelatin makes a medium-firm jelly and 4 tsp makes a firm gelatin. The firm jelly holds up better in drinks.

Be sure to stir, stir and stir to completely dissolve the gelatin. It takes longer than you think–approximately 5 minutes. If you don’t stir well, you will have get a thick rubbery layer on the bottom of the jelly from the settling gelatin powder.

I love bits of the lychee fruit in my jelly. If you prefer a smooth jelly, skip the fruit. The recipe remains the same.

Adjust the sweetness based on your preference. Add the sweetener to the hot tea to help it dissolve easily. Honey is my personal favorite with this drink because it’s more delicate than table sugar. Feel free to use sugar substitutes like agave syrupSplenda or Stevia.

This recipe can easily be adapted to make other delicious and fruity flavors: mango, coconut, jackfruit to name a few. The recipe remains the same.

Consume the jelly within 2-3 days for best flavor.

Ingredients

20 oz can of lychees in syrup
4 tsp unflavored gelatin
4 jasmine green tea bags
4 cups boiling water
4 Tbsp honey

Directions

Open the can of lychees and drain 1 cup syrup into a large measuring cup. Pour the remaining 1/2 cup syrup into another measuring cup and set aside for now. Put the larger cup into the freezer and chill for 20 minutes.

Take 5 lychees and chop into small pieces. Set aside for now. Save some of the remaining lychees to garnish the drink and enjoy the rest.

Remove the cold syrup from the freezer. Sprinkle gelatin on top of the syrup and let stand for 1 minute.

Heat the remaining 1/2 cup syrup in the microwave on High until it boils, approximately 1 minute.

Add the hot syrup to the cold syrup/gelatin mixture and stir together for 5 minutes, making sure the gelatin is completely dissolved.

Add the chopped lychees and mix together.

Pour the mixture into dish or bowl holding approximately 3 cups.

Chill in the refrigerator until the jelly sets, approximately 4 hours.

Steep the tea bags in the boiling water for 5 minutes. Remove the tea bags and discard.

Add the honey and combine well. Allow the tea to cool to room temperature.

Run a sharp knife along the edge of the dish to loosen the jelly. Invert the dish onto a cutting board to unmold the jelly.

Cut the lychee jelly into small chunks using a wavy knife.

Fill a tall glass 2/3 full with crushed ice. Spoon 3-4 Tbsp lychee jelly on top of the crushed ice. Pour in the jasmine green tea covering the ice.

Place 1-2 lychees into each glass, add a big sipping straw and enjoy!

Servings: 4

Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.com Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.com

Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.comJasmine Green Tea with Lychee Jelly | recipe from runawayrice.comJasmine Green Tea with Lychee Jelly | recipe from runawayrice.comJasmine Green Tea with Lychee Jelly | recipe from runawayrice.comJasmine Green Tea with Lychee Jelly | recipe from runawayrice.com

Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.com

If you enjoyed this recipe, you may also like: Jackfruit Smoothie (Sinh To Mit), Avocado Smoothie (Sinh To Bo) and Three Color Dessert (Che Ba Mau)

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Jasmine Green Tea with Lychee Jelly | recipe from runawayrice.com*This post contains affiliate links.*

 

 

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Jellied Pork (Thịt Đông)

A savory meat jelly made with pork and wood ear mushrooms.

If you are not familiar with this dish, it may look rather unusual.  What is this exactly?  Meat-filled snow globes?  Fossilized pork parts?  Interestingly, this dish of jellied meat is not distinct to just Asian cuisine, but is also popular in Eastern and Western European cuisine as well.  The traditional recipes use meats with cartilage such as hocks, feet, tails, etc., as the cartilage contains the gelatine needed to set the dish.  These recipes are laborious to make because the meats need to be thoroughly cleaned–these choice parts are often not the most sanitary.  Additionally, breaking down cartilage often takes hours of slow cooking.  Thank goodness for packaged gelatine!  Now, we can use a leaner, cleaner cuts of meat, cook the dish in a quarter of the time and still have it solidify beautifully.  As odd as it may appear, this scrumptious dish is full of flavor and contrasting textures.  The savory, grainy pork in comparison to the cold, smooth jelly may confuse your taste buds but once you try this Jellied Pork, your mouth will be begging for more.  🙂

Notes on the recipe, tips and tricks

Use any cut of meat you like but pick something with a little bit of fat which helps the meat to be tender.

We cook the wood ear mushrooms separately and then add to the pork in the final step.  We do this because cooking the mushrooms with the pork turns the broth a murky, brown color which is not so appetizing.

Use any small bowls, cups, molds or pans you have.  In the video, I use 8 small glass bowls from Libbey.

Cover and store any uneaten portions in the refrigerator.  This is best if consumed within the week.

Watch the video below for instructions.

Ingredients

1 medium carrot
2-inch section fresh ginger
3 shallots
2 lbs pork butt
1 tsp sugar
1 tsp salt
1/4 tsp ground white pepper
1 tsp minced garlic
1/8 oz dried wood ear mushroom slivers
1/2 Tbsp vegetable oil + 1 tsp minced garlic
1 Tbsp fish sauce
2 1/2 cups water
1 packet (.25 oz or 7 gm ) unflavored gelatine

Directions

Peel the carrot and cut 8 coins about 1/4-inch thick.  Use decorative vegetable cutters to make 8 carrot flowers.

Remove the skin from the fresh ginger.  Cut the ends off the shallots, remove the skin and then cut in half.

Cut the pork butt into smaller sections and then cut into slices about 3/4 inch x 1 1/2 inches and approximately 1/4 inch thick.  Place the sliced pork into a bowl and add the sugar, salt, ground white pepper, and 1 tsp minced garlic.  Combine together and let the meat marinate for 15 minutes.

Place the wood ear mushrooms into a microwave-safe bowl and cover with hot water.  Allow to soak for 10 minutes.  Place the bowl into the microwave and cook on High for 4 minutes.  Drain the mushrooms into a colander and rinse with cool water several times.

Heat a pan over Medium High heat and when hot, add the vegetable oil and 1 tsp minced garlic.  Stir-fry for 15 seconds.  Add the pork and stir-fry for 3 minutes or until it’s just slightly pink.  Add the fish sauce, shallots, ginger and water and combine together.  Cover the pan and increase the heat to High to bring to a boil.  As soon as the broth boils, reduce the heat to Low and skim off all the foam.  Cover the pan again and cook for 15-20 minutes or until the pork is tender.

Add the gelatine and stir together.  Turn off the heat, add the wood ear mushrooms and combine together.  Remove the ginger and shallots from the pan and discard.

Center a carrot flower on the bottom of each bowl.  Layer an even amount of pork and mushrooms into each of the small bowls.  Strain the broth into a measuring cup.  Pour the broth into each bowl covering the pork.  Using the back of a spoon, press down on the pork to submerge it in the broth.  Cover the bowls with plastic wrap and then place in the refrigerator.  Chill for 4 hours, overnight is best.

To serve, run a sharp knife around the bowl to loosen the jelly.  Invert the Jellied Pork onto a plate.  Serve with a generous side of Pickled Mustard Greens and hot rice.  Enjoy!

Yields:  8 servings

The contrast of the cold Jellied Pork with the steaming hot rice is to die for!

Jellied Pork (Thit Dong), Pickled Mustard Greens (Dua Cai Chua) and Sticky Rice and Mung Bean Cakes (Banh Chung)

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Whipped Cream Frosting (Kem Tuoi Lam Banh)

Whipped Cream Frosting on Chocolate Cupcakes

Whipped Cream Frosting on Chocolate Cupcakes

This light and fluffy frosting is the perfect topping for cupcakes and cakes.  It also makes an awesome filling for roll cakes and pastries.  (Check out the Roll Cake recipe I shared earlier.)  Because it’s a favorite filling for many Asian desserts, this recipe definitely deserves its own feature post.  This is a really easy frosting to whip it when you need a quick topping to add some pizzazz to your sweet treats.

A few notes

As the frosting is mostly whipped cream, it isn’t as sturdy as the buttercream frostings.  Refrigerate the frosting until you’re ready to use it.  Once applied on cakes or pastries, the cream will hold up well at room temperature as long as it’s not too warm outside or the dessert is under direct lights.  Store any uneaten portions in the refrigerator for up to one week.

Watch the video below for instructions.

Ingredients

2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

Directions

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatine over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatine powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add gelatine and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

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Roll Cake/Swiss Roll/Log Cake (Banh Bong Lan Cuon)

Vanilla Roll Cake with Fruit (Banh Bong Lan Cuon)

I’ve had lots of requests for this recipe after I posted the Sponge Cake recipe earlier this year.  I held off on sharing this recipe until now because I was saving it for the holidays!  This roll cake is so beautifully elegant with its fluffy, not-so-sweet layers and swirls of decadent whipped cream frosting.  The wonderful thing about this recipe and why it’s my favorite holiday treat is the cake’s versatility.  Using just this simple recipe, you can make many different cake variations.  I share some different options below including my favorite absolute–Mocha Roll Cake.  So, if you’re in the mood to bake for the holidays, this is the cake to make for your family and friends.  Thanks all for your patience, even those of you who have sent me multiple emails reminding me to share the recipe…lol….  I hope it’s worth the wait and please feel free to share your results!

Notes on the Recipe, Tips and Tricks

Do not allow the gelatin to congeal.  It should still be liquid (but not hot) when added to the stiff cream.  If you’ve let the gelatin sit too long and it’s jelly-like or even solid, microwave it for 10 seconds to return it to a liquid state.  Cool it again in cold water and then add to the whipped cream when it’s cool to the touch.

Remove the frosting from the refrigerator about 15 minutes before frosting the cake.  This way it’ll be softer and more spreadable.

This recipe uses a half sheet baking pan which is approximately 12 X 18 inches.  (Please note there’s really no set size for half sheet pans.)

Make a diagonal cut in the corners of the parchment paper to help it lay easier in the baking pan.

Make sure to spread the batter evenly into the pan and smooth out the top as much as possible.  Since the cake is thin and bakes very quickly, there’s not enough time for it to settle and smoothen and so we need to help it along.

Test the doneness of the cake by using a toothpick.  Another way to test doneness is by touching the cake very lightly with your index finger.  The cake should spring back indicating it’s done.

Do not over-bake the cake.  This will dry it out and then it will crack or fall apart when you roll it later.

The amount of frosting to spread on the cake is up to you.  The recipe below is plenty of frosting for the roll cake.  You may want to cut back on the frosting if you wish to have some leftover to serve on the side.

If you’re making the cake ahead of time, store in the refrigerator.  Remove from refrigerator 10-15 minutes before serving.  Cake can be stored in refrigerator for up to 1 week.  You can freeze the cake for up to 2 months.

Watch the video below for instructions.

If you enjoyed this recipe, you might like: Cotton Cheesecake / Japanese Cheesecake and Orange Chiffon Cake with Edible Flowers.

Ingredients

for the Whipped Cream Frosting
2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water

for the Cake
1 Sponge Cake recipe
2 Tbsp powdered sugar for dusting the cake
2-3 strawberries
1 kiwi
1 small mango

Directions

Making the Whipped Cream Frosting

Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatin over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatin powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add the gelatin and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

Making the Cake

Line baking pan with parchment paper.

Preheat oven to 350 degrees.

Prepare batter according to Sponge Cake recipe.

Spread batter into baking pan making sure to distribute the batter evenly.  Smooth the batter with a spatula.

Bake for 10 minutes.  Remove from oven.  Gently pull the parchment from the sides of the cake.  Allow cake to cool for 5 minutes.

Lay a clean kitchen towel on the counter.  Dust towel lightly with powdered sugar.  Place cake on the towel.  Trim the left and right sides of the cake if they are uneven.  Fold parchment paper under and roll away from the cake.  Sprinkle the top of the cake with more powdered sugar.  Gently roll the towel and cake into a spiral.  Allow the cake to cool for 1 hour with the seam side down.

Cut fresh fruit into thin slices.

Gently unroll the cake.  Spread the frosting on the cake.  Add a row of strawberries, kiwis and mangos slices.   Roll the cake back up again.  Trim the ends and dust the cake with powdered sugar.

Yields:  6-8 servings

Recipe Variations

Mocha:  Add 1 Tbsp instant coffee, 1 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Coffee:  Add 1-2 Tbsp instant coffee, 1 Tbsp instant creamer powder, 1/4 tsp baking soda to dry ingredients and sift together.

Chocolate:  Add 2 Tbsp cocoa powder, 1/4 tsp baking soda to dry ingredients and sift together.

Spice Cake:  Add 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice and 1 cup chopped pecans.  Replace vanilla extract with rum or orange extract.

Chocolate Roll Cake with Coconut Whipped Cream Frosting – see above for chocolate cake recipe.  Add 1 cup coconut flakes to whipped cream and combine well.

Dress up the roll cake by adding fresh fruit, chocolate shavings or dusting with cocoa powder.  You can also drizzle melted chocolate on top for a fancier more decadent dessert.

Feel free to share your recipe variations with me and I’ll add here!

Mocha Roll Cake | recipe from runawayrice.com

Mocha Roll Cake

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*This post contains affiliate links.*

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