Lemongrass Jelly

5.0 from 2 reviews

Author: Anita Jacobson

Categories: Dessert Vegetarian

Cuisines: Indonesian

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 8

Ingredients

• Lemongrass jelly
• 900 ml water
• 4 stalks lemongrass, cut into 2 inch sections and bruised
• 75 gram sugar
• 7 gram agar-agar powder
• Ginger syrup
• 3/4 cup water
• 50 gram palm sugar (or use brown sugar)
• 50 gram sugar
• 4 inches ginger, peeled and bruised
• 1 pandan leaves, knotted
• Optional
• freshly squeezed lime juice

Instructions

• Lemongrass jelly
  1. In a small sauce pot, boil together water, lemongrass, and sugar. Once it boils, reduce heat to a simmer, cover the pot, and cook for another 10 minutes.
  2. Discard the lemongrass from the pot, add agar-agar powder into the pot, turn the heat to med-high and continue stirring until the liquid boils and the agar-agar powder has completely melted. Turn off heat, pour into pudding/jelly molds.
  3. Let the agar-agar firm up in the fridge.
• Ginger syrup
  1. In a small sauce pot, boil together all ginger syrup ingredients. Once it boils, reduce heat to a simmer, cover the pot, and cook for another 10 minutes. Strain.
• To serve
  1. Pour some ginger syrup over the jelly. I love adding a small squeeze of lime juice, but this is optional for those who don't like sour dessert :)