Hi, I’m Marie. Today, we’re going to make fruity yakult jelly cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fruity Yakult Jelly Cake Recipe
Fruity Yakult Jelly Cake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Fruity Yakult Jelly Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To be with this recipe, we have to prepare a few ingredients. You can cook fruity yakult jelly cake using 16 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Fruity Yakult Jelly Cake:
- Make ready For Fruit Layer
- Get 2/3 cup water
- Make ready 2/3 cup lychee juice (I used real juice)
- Make ready As per taste Sugar
- Prepare 2 tbsp China grass powder
- Make ready 2 cups small fruit pieces of your choice(I used pineapple, orange, kiwi and strawberries)
- Make ready For White Layer
- Make ready 1/2 cup milk
- Get 1 Yakult
- Take 1 tbsp China grass powder
- Prepare As per taste sugar
- Prepare For Yellow Juice Layer
- Take 1/2 cup juice of your choice (I used aamras mango)
- Get 1 Yakult
- Make ready 1 tbsp China grass powder
- Take As per taste Sugar
Instructions to make Fruity Yakult Jelly Cake:
- Keep all fruits ready by cutting them to 1/2 inch pieces. Keep aside.
- In a small pan add water, lychee juice, china grass powder, and whisk until there are no lumps. Once mixed, turn on the heat and bring to a full boil, stirring constantly. Boil for a minute until China grass is fully dissolved.
- To check, scoop some liquid into a spoon, pour it off, then closely inspect the spoon to see if there are any specks of China grass stuck to the spoon or not. If not, it’s good to move on.
- Add sugar as needed and stir well. Remove from heat and immediately pour about 1/4-inch of the agar agar into your setting bowl. I am using a 6" glass bowl to set the jelly. Place fruit pieces in the mold, evenly distributing all the different colours. After adding all the fruits, pour the rest of the liquid slowly over them.
- Let this layer sit until the top is firm enough to pour on the second layer. I would suggest not to use oranges as it turned the entire layer to orange color. I had wanted a transparent water colored layer. Nonetheless it tasted awesome.
- While you wait for the fruit layer to set, make the white layer. In a same pan, combine milk, china grass powder, and stir to dissolve the powder.
- Heat to medium high and bring to a boil, stirring constantly. Let it boil for a minute just until the china grass is completely dissolved (do the same check as above). Let the mixture cool and then add Yakult to it.
- Your bottom layer should be firm enough by this point, but check by gently touching it and see if the top is set and dry; it is okay if it is still soft in the centre. If it is ready, slowly pour the warm white layer on it. If the bottom layer is still soft, pour the layer onto the back of a spoon and so that it falls gently on to the bottom layer.
- Now let this layer sit until the top is firm enough to pour on the last layer. Combine all ingredients(china grass, sugar and juice) other than Yakult. Turn the heat on to medium and bring to a boil, stirring constantly, just until the china grass powder has dissolved. DO NOT OVER COOK.
- Once the mixture cools down, add the Yakult. Make sure the white layer has set enough, and then pour the juice layer over it.
- Refrigerate for a couple of hours until cold and completely set. Demould.
- Serve chilled.
So that is going to wrap it up with this distinctive dish fruity yakult jelly cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
