TWO-COLOR JELLY FOR THE HOT SUMMER

Ingredients:

Original recipe makes 3 servings

The green jelly part:

      -         Pangdan leaf: 1 punch

      -         Jelly powder: 1 spoon

      -         Water: 400ml

      -         Sugar: ¼ small bowl

The white jelly part:

      -         Jelly powder: 1 spoon

      -         Non-sugar milk: 400ml

      -         Sugar: ¼ small bowl

PREP 20mins

COOK 20 mins

READY 40mins

Direction:

Step 1: Clean and wash pangdan leaf, cut into small pieces.

Step 2: Have the leaves into food processor and blend well then mix with 200ml water.

Step 3: Strain the liquid through a find mesh sieve to get the color liquid to make jelly.

Step 4: Mix the juice with jelly powder, sugar and 200ml water. Mix it well and leave in 15mins for the powder to be insoluble.

Step 5: Have a pot on heat, mix well.

Step 6: Now, we do the white part. Mix sugar with milk, jelly powder, leave in 15mins and mix well.

Step 7: When 2 kinds of jelly powder are cooked, pour the white jelly into a glass or a bowl. Wait in a few minutes for the jelly to shrink down, pour the green jelly on top of it. Then wait and pour a layer of white jelly on top of green again… Until you get the layers as you want.

Step 8; Wait for the jelly to cool down completely, put them all in refrigerator in 2-3 hours, then it’s good to use.

*Taro**