Exotic Fruits Jelly (Thach Trai Cay)

 

 

Our friend made me some wonderful carne asada tacos and to thank her, I decided to make her a tray of Vietnamese exotic fruit jelly (thach trai cay).  This is a very simple recipe that can be made within 15 minutes and will be ready to serve in 2 hours.  Great to make the night before.


Ingredients

1 bag of agar-agar powder

2 cups of sugar

8 cups of water

1/2 can of jackfruit

1/2 can of toddy palm

1/2 can of longan

 

Cooking Method

Drain syrup and rinse each can fruit.  Cut fruits into your prefer pieces.  I cut the longan in half, the jackfruit into slices and the toddy palm into about the same size as the longan pieces.

 

In a pot, combine the packet of agar-agar powder, 8 cups of water and 2 cup of sugar.  Mix well.  Stir it constantly until boil. 

 

Once the liquid is boiled, immediately pour it into a mold (baking pan, cake pan).  Then scatter each fruit one layer at a time into the jelly mold. 

 

Once all the fruits are scattered in the jelly, put it in the fridge to let it cool down and start to firm.  Refrigerate for about 2 hours.  Then cut and serve.

 

  

TIP:  This is a great dessert to bring to a house party/dinner with friends and family.