This aesthetically pleasing rainbow jelly cake is super easy to make

The coronavirus lockdown has meant we’re spending a lot more time in the kitchen than ever before.

But we also don’t want to be too wasteful, given that we’re in the middle of a global pandemic.

So easy recipes requiring minimal ingredients are all the rage right now.

And just because we’re using fewer ingredients doesn’t mean we have to compromise on aesthetics.

This Japanese rainbow jelly cake, for example, only needs three household staples (plus one more ingredient you can find in any Asian shop) and also looks pretty incredible.

And you only need half an hour to make it.

It was shared by Japanese Twitter user Tsunewaak which was then translated to English by news blog SoraNews24.

For this sweet dessert, you’ll need Kanten (also known as agar powder which you can find in Asian supermarkets), granulated sugar, milk and fruit juice or shaved ice syrup in different colours (two is enough for the same effect).

How to make the rainbow jelly cake

Step 1: In a pot, combine 4 grams (0.14 ounces) of agar powder, 150 milliliters (5.07 ounces) of water, and 60 grams (2.12 ounces) of granulated sugar. Heat the pot on the stove until the contents come to a boil, then turn off the heat.

Step 2: Stir 300 millilitres (10.14 ounces) of milk into the mixture. Place the mixture in the refrigerator to chill/harden into gelatin.

Step 3: In a separate pot, repeat step 1.

Step 4: Stir an additional 300 milliliters (10.14 ounces) of water into the second pot, plus 20 millilitres (0.68 ounces) of shaved ice syrup, the more brightly coloured the better. Once again, put the mixture in the fridge to cool and solidify.

Step 5 (optional): Repeat steps 3 and 4 for any additional colours you want to use.

Step 6: Once everything is nicely chilled (which should take about 30 minutes or so) take the mixtures out of the fridge. Cut the colourful syrup gelatin into small cubes and arrange them on top of the white milk gelatin, which will serve as the base.

Cut a slice and ejoy.

If you follow the steps, you’ll end up with a sweet and creamy dessert, with a jiggly texture.

Tsunekawa adds that if you want your dessert to be a little healthier or less sweet, you can substitute fruit juice for the shaved ice syrup. 

Don’t forget to take lots of pics before you dig in.

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