Friday, December 2, 2011
Angku is Hokkien for Red Tortoise. Tortoises in Chinese culture symbolizes long life. And red is always the colour for celebration. Full moon is always an important milestone for an infant. Back in those days, mortality rate is high, and to pass thieir first month is something worth celebrating about and of course, we wish the child to live long, like a tortoise. LOL
For Lyanne's full moon, I also made jelly angku instead of the traditional angku. I find traditional angkus a bit cloying after all the good food and some light refreshing dessert is always better than a sticky one made from glutinous rice flour. But for Lyanne's I made them using rose syrup, artificially flavoured and coloured of course, and this time around for Reuben's Full Moon, I want to use all natural ingredients.
My elder brother preferred this over the watermelon jelly because of its refreshing taste, of which is the opposite of my mom who loves any jelly made with coconut. LOL.
Dragon Fruit Honey Lemon Jelly Angku
Recipe source : Wendyywy
Yields: 35 pieces
28gm agar powder
180gm dragon fruit flesh (half a large fruit)
200gm mild flavoured honey
2 Tbsp lemon juice(30ml)
1. Mash dragon fruit with a fork. Set aside.
2. Bring 1L water and sugar to boil.
3. Mix agar-agar powder with 250ml water and pour into the boiling syrup. Let it come back to a boil and let it simmer for 1-2 minutes.
4. Turn off the heat and put in dragon fruit puree, honey and lemon juice.
5. Pour agar-agar into moistened angku jelly moulds.
6. Let it cool down and harden. Chill in fridge.
7. Remove by prying the sides with a toothpick.