with MARIGOLD Chef's Selection Evaporated Milk
Red Rubies Jackfruit Jelly
Made With MARIGOLD
Evaporated Creamer
Ingredients
100g water chestnut, fresh / tinned, cut into small cubes
¼ tsp cochineal / red colouring
200g tapioca flour
100g fresh jackfruit, sliced thinly
1 litre water
2 tbsp jelly powder
150g sugar
½ tsp salt
200ml MARIGOLD Evaporated Creamer
Use a bundt pan or roll pan of your choice.
Method
1
To make the Rubies, mix the water chestnut with the cochineal / red colouring. Add the mixture into the tapioca and ensure that it’s properly covered by the tapioca. Dispose the remaining tapioca.
2
Cook the water until it boils, add the water chestnut and as soon as it starts to float, take it out and put it into cold water.
3
In another pot, add water, jelly powder, sugar, salt and MARIGOLD Evaporated Creamer. Heat it on medium heat fire, put in the jackfruit and let it cook for 2 more minutes.
4
Add in the jackfruit mixture into a pan that’s about 1cm high and add a few Rubies into it. Let it sit for a moment, before adding another layer of jelly mixture with Rubies. Repeat this step until the mixture and Rubies finish. Serve cold.
5
Top with topping cream and sprinkles.
Chef's Tips
Fruits like oranges and mangoes can be used as a replacement for jackfruit. Dice them and use as indicated in the recipe.
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