Pure Dried Avocado Leaves Powder 100g
Grass jelly is a very familiar dessert for those born in the North, a small cup of jelly that carries the childhood memories of each person, full of countless memories. With a gentle fragrance and a refreshing taste, grass jelly has captured the hearts of food lovers from the first taste. The subtle aroma, soft texture that seems to melt away, the slight cool sourness of the jelly mixed with the sweetness of sugar water, and a hint of crispness from dried coconut.
- Origin: Vietnam
- Expiry date: 12 months from manufacturing date
- High-quality products from Duy Hung Herbal Company Limited
How to make jelly from agar agar powder:
- Step 1: Clean the gypsum powder - Wrap 20g of gypsum powder in a piece of cloth, place the cloth in a bucket of cold water and gently squeeze to clean the gypsum powder. Then gently squeeze to remove the dirty water
- Step 2: Making gelatin solution - Place the cloth-wrapped gelatin in a container and compact the fabric. Divide the boiled filtered water into 2 parts and slowly pour each part into the container. When pouring the filtered water, do it slowly, gently squeezing the gelatin with your hand to dissolve the powder. Then filter the gelatin solution through a sieve to obtain the gelatin extract
- Step 3: Make jelly. Put the filtered mixture into the refrigerator's cool compartment, let it set for about 1-2 hours. Then take it out to use, because the jelly leaves have a slightly sour taste, you may want to add sugar water, soy milk, eat with tofu, black jelly...
- Step 4: How to make agar agar syrup - First, put 50g of sugar in a saucepan, heat until it turns yellow, then add a little water and bring to a boil (The amount of water can be adjusted to taste and to match the amount of agar agar made). Next, add a few slices of sliced ginger, banana essential oil, and jasmine petals to make the syrup more fragrant
Storage: Store in a dry, cool place. Do not let the powder get wet as it may cause the powder to lose color and potentially become moldy.