Three easy ways making Jelly cake for Christmas and New Year | Jelly cake recipe| New year recipes

Three easy ways making Jelly cake for Christmas and New Year | Easy jelly cake recipe| New year recipes
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The first way - Pandan jelly cake recipe:
Ingredients:
25g agar agar powder
900 ml water
100g sugar
1 MC vanilla extract

Pandan jelly:
70g pandan leaves
200ml warm water
30g sugar
330g jelly water

Clear jelly:
200ml water
30g sugar
330g jelly water

White jelly:
200ml coconut milk
100g sweetened condensed milk
remaining jelly water

Mold: 20cmx13cmx7cm
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Second way - Marble jelly cake recipe :
Ingredients:
5g jelly powder OR 10 agar agar powder
12g agar agar powder
1liter water
100g sugar
½ Tbsp vanilla extract

Clear jelly:
50ml cooked water
20g sugar
100ml hot jelly water

Green jelly:
70ml pandan juice (40g pandan leaves +100ml warm water)
30g sugar
150ml hot jelly water

Blue color:
20 dried butterfly peas
80ml water
30g sugar
(prepare before cooking jelly)
150ml hot jelly water

White jelly
50g sweetened condensed milk
150ml coconut milk
150ml whipping cream OR coconut milk
Remaining of jelly water

Mold size: 20cmx13cmx5cm
Note:
-Prepare the bottle and color before cooking the jelly.
- Let the jelly cool down until the colors do not mix. Start pouring.
- While waiting for the jelly to cool down, stir continuously jelly water so that it doesn't solidify (use a spoon to scoop up and down).
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3-Butterfly pea flower jelly cake:
Ingredients:
25g agar agar powder
1 liter of water
150g sugar
1 Tbsp vanilla extract

Blue color:
3g dried butterfly peas
200ml water
35g sugar
(prepare before cooking jelly)
250g agar water

White jelly
110ml sweetened condensed milk
200ml coconut milk
300g agar water

Clear jelly:
200ml cooked water
35g sugar
remaining agar water

Mold :
16cmx7cm
Note: Do not use a larger mold when making this quantity, because a large mold will not compress the jelly, creating a worse pattern.

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Видео Three easy ways making Jelly cake for Christmas and New Year | Jelly cake recipe| New year recipes канала Cooking with Hana Phung