Chinese Almond Jello

serves 6

recipe adapted from Pass the Pocky

prep time: 5 min / cook time: 5-8 min

INGREDIENTS

1 envelope Knox gelatin

3 tbsp water + 1 1/4 c water

6 tbsp sugar

3/4 c evaporated milk

1 tbsp almond extract

INSTRUCTIONS

• Mix gelatin and 3 tbsp water in a small bowl. Set aside.

• Mix 1 1/4 c water and sugar into a saucepan.

• Add gelatin mixture into the water and stir well.

• Bring mixture to a boil, stirring continuously until dissolved.

• When boiled, lower heat and mix in evaporated milk and almond extract.

• Pour into mold or large shallow container and refrigerate until firm, about 3-4 hours. Remove from mould or cut into small squares.

* Optional: Serve with fruit cocktail or other fruit if desired.

** ADDIECAKES' NOTES **

• Gelatin can be substituted with a package of agar agar powder.

• Coconut milk can be substituted for the evaporated milk. It gives the jelly a nice milky shine and a creamier texture.

• To release the jello from a silicone mold, dip the bottom of the mold in warm water and hold upside down over a plate. Continue to dip in warm water until it releases. DO NOT use hot water, it will melt the jello.

• The texture is more soft and silky, not stiff.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING