Receta Roselle Jelly
After my recent post of Roselle Cupcakes using preserved dried Roselle, I finally managed to get the fresh Roselle from the wet market and happily bought 300g home as I wanted to make Roselle Jelly. I remember one of my friends told me before that she doesn't like the taste of the Roselle Tea as it tasted like Ribena or cough syrup to her. Bearing this in mind, I dropped 3 pcs of preserved plums (not the salted type but semi sweet - 甜酸梅) when boiling the jelly liquid. The Roselle Jelly was not bad at all, didn't taste much of the Ribena but instead there was a little sweetness of the preserved plums. So good to have this Roselle Jelly in this hot weather.
Many parts of Roselle including seeds, leaves, fruits and roots are used in various foods. They are used fresh for making wine, juice, jam, jelly, syrup, pudding, cakes, ice cream and flavours and also dried and brewed into tea, among other things. The dried fruit part of Roselle, is called calyx.
Roselle Jelly 洛神花果冻
220g Fresh Roselle calyx
2000ml Water
Peel roselle calyx and discard the seed. Rinse the calyx several times.
Place calyx in a pot of 2000ml water and bring to boil. Then change to medium heat, cover and simmer for 30 minutes and leave to cool. Strain the roselle and discard.
You may serve warm or chill as tea with or without sugar added.
- To make Roselle Jelly
- 1000ml Roselle tea
- 1 packet Konnyaku powder (from PH)
- 180g Sugar
- 3 pcs Preserved plum
Measure 1000ml roselle tea into a pot.
Mix knonnyaku powder and sugar together then pour into the roselle tea.
Stir mixture to boil at medium heat and drop preserved plums into it and keep stirring the liquid with a hand whisk for 3 minutes.
Off heat and pour liquid into serving cups and chill the Roselle Jelly for few hours before serve.
Enjoy!