Fruit Agar Jelly Cake

Fruit Agar Jelly Cake 【Ingredients】 Water | 1000ml Agar-agar powder | 10g Granulated sugar | 90g Pandan leaves | 3-4 leaves Fruit cubes | Appropriate amount 【Steps】 1️⃣ Wash and dice the fruits into small cubes. Wash the pandan leaves and tie them into a knot. 2️⃣ In a large pot, dry mix the agar-agar powder and granulated sugar. Pour in the water and pandan leaves. Heat over medium-low heat, stirring constantly until it boils and dissolves completely. 3️⃣ Pour 1-2 cm thick layer of agar liquid into the bottom of the mold first. Let it sit at room temperature or cool slightly until a thin gel membrane forms on the surface. 4️⃣ Evenly spread the diced fruits on top of the first layer of agar. 5️⃣ Let the remaining agar liquid cool to lukewarm (not too hot to touch). Slowly and gently pour it into the mold along the back of a spoon or the side of the pot to avoid disturbing the fruits. 6️⃣ Once completely cooled at room temperature, transfer to the refrigerator and chill for at least 2-3 hours until fully set, then unmold. 【Tips for Making】 The key to preventing fruits from floating or sinking: If the agar liquid is too hot, the fruits will release water and won't set easily. The best time to pour is when the liquid is lukewarm and a film starts to form on the surface. Secret to a chewy texture: Pure agar-agar powder has a hard and brittle texture. For a chewier result, use a mix of 'half agar-agar powder, half jelly powder'. Preventing small fruits from floating: Round small fruits like blueberries and grapes tend to float. You can first place them at the bottom of the mold and pour a small amount of agar liquid to secure them. Sweetness control: The perception of sweetness decreases after refrigeration, so you need to add slightly more sugar than you think is just right.