Guangxi Jelly

Guangxi Jelly

1. 100 grams of dragon fruit, crushed with a food processor, filtered to get the juice. Add an appropriate amount of boiling water, juice and cold water for a total of 150 grams.

2. A box of white jelly, 50 grams, add 150 grams of fruit juice, add water and stir the jelly into a uniform, particle-free paste for later use.

3. Put 1000 grams of water in the pot, bring it to a boil, and add an appropriate amount of sugar. Then slowly pour the adjusted white jelly paste into boiling water. At this time, stir the slurry evenly while pouring, and then heat the slurry to boiling. After turning off the heat, there will be a little foam on the surface, just use a spoon to remove it.

4. Pour the boiled jelly paste into a clean container and let it cool naturally into a paste.

5. Use a fruit knife to cut the cooled matcha jelly into small pieces, and add milk when you eat it (the flavor will be better after it is kept in the refrigerator)

Tips:

There is no need to add water when mixing the dragon fruit with a food processor to get the juice, and the machine does not need to be turned for too long, and it stops immediately after seeing the pulp melted. If the machine is turned for a long time, the black seeds in the dragon fruit are easy to be broken. When the juice is filtered, it is easy to have black particles contained in the juice and it is not good to look at.