I love Chinese herbs and though they are most commonly used in making soups, there is nothing wrong in whipping out desserts out of them, especially when the the said dessert looks this pretty and tastes so light and yummy. ♥
For my konnyaku jelly powder, I use Swallow Brand “Kristal Agar” 10 gram packet (and it says agar-agar & jelly powder), this is not the same as the Swallow Brand 7 gram packet of agar-agar powder (notice the lack of “jelly” in the 7 gram packet). You can get more detail from Swallow Globe site to scrutinize the difference so you don’t get the wrong one. 🙂
- 50 gram dried red dates, washed and drained
- 1.25 liter water
- 25 gram dried goji berries, soaked in cold water for 5 minutes and drained
- 100 gram canned longan, drained
- 2 pandan leaves, washed and knotted
- 1 packet of konnyaku jelly powder
- 120 gram sugar
- Boil red dates and water in a pot. Cover the pot, reduce heat and simmer until the red dates are tender and fluff up, about 45 minutes.
- Add goji berries, longan, and pandan. Boil for another 5 minutes.
- Discard pandan, strain to get 900 ml of the cooking liquid. If you have less than that, add with more water to get to 900 ml of total liquid. Return the liquid to the pot.
- Mix konnyaku jelly powder and sugar together. Add this into the liquid and boil for 5 minutes, keep stirring until all the jelly powder and sugar have completely dissolved.
- Pour into a mold (or several molds, any kind of mold can be used), and scatter the red dates, goji berries, and longan into the still liquid jelly.
- Set aside to cool, then refrigerate until firm.