Summer Sweet, Lemon Agar Jelly and Okinawa Black Sugar Jelly (cake)
This jelly recipe is inspired by my summer essential, iced lemon tea in Hong Kong style. Lemon tea is one of the most common and popular drink for Cantonese. In summer, I usually prepare them at home – boil a pot of black tea and keep in jar, chill in fridge; melt some fine black or brown sugar and also keep in a small jar; for one serving, half or one lemon juiced, blend with black tea, syrup and lots of ice cubes.
In this recipe, I use less agar in making lemon jelly and the texture would be softer, so that I can drink the icetea and jelly together with wide drinking straw. Black sugar jelly (黑糖粿) is usually made of sweet potato starch or tapioca starch so it has a slightly chewy and soft texture. It’s one of my favourite Taiwanese sweets.
All ingredients in this recipe are vegan and can be easily obtained in Asian grocery stores.
How to do –
1. Prepare the lemon jelly first.
Soak 8g of agar strips in water for a few minutes till soft; juice 2 lemon and you might have about 80g to 100g of lemon juice; agar strips drained and squeezed with hand; put the agar in a sauce pot, pour in 700ml of water, bring to boil then simmer till agar melted completely; heat off, add the lemon juice in, and seasoned with 3tbsp of white sugar, have a taste and adjust; keep in a glass food container, skim off the scum on the surface, set in fridge.
Note – the proportion of agar strips and liquid is 1g:100ml, the more agar you use, the jelly would become firmer. I wouldn’t suggest more than that, sometimes I even use less agar or more liquid.
2. Prepare the black sugar jelly.
For 4 serving, you need 120g of sweet potato starch and 500ml of water. Melt 110g of black sugar in 200ml of boiling water, or put them in a sauce pot, bring to boil and simmer till the sugar melt, then let it cool down for a while; mix 300ml of water with 120g of starch; pour the syrup in the batter and keep mixing; now let’s ‘stir-fry’ the batter – pour the batter in a nonstick sauce pan, in medium-high heat, gently move the batter with silicone spatula till you feel it starts to set at the bottom or at the pan edges; then lower to medium-low heat, you need to move the spatula faster; when the batter turns semi-translucent, sticky, darker, smooth and silky, it’s cooked thoroughly; also remove the lump into a glass food container, and let it set, cool to room temperature.
Note – you could chill the black sugar jelly in fridge but not too long. Its texture will be changed and it wouldn’t taste soft and chewy. If not certain, just let it chill to room temperature. This jelly shouldn’t be kept in fridge overnight and should be prepared freshly.
3. There are various ways to serve these two. The simplest combination is with icetea. You could serve them both with icetea or only lemon jelly and iced black tea, just like the usual lemon tea. For a Japanese way, served with Kinako (roasted soybean flour); for a Cantonese way, served with Red Beans Dessert Soup.
- 柠檬 2个
- 大菜丝 约8克
- 细白砂糖 3汤匙
- 黑糖 110克
- 番薯粉 120克（4人份）