VHUN WITH TROPICAL FRUITS (THAI JELLO)
This is a simple "jello" recipe that uses agar instead of gelatin. You can find agar in oriental food stores. Sometimes it's in sheets rather than powder, but they both work equally well. Typically, I top this with canned lychees and chopped fresh mango, but you can use canned fruit cocktail or any choice of tropical fruits like bananas, kiwi or pineapple.
Provided by Jostlori
Categories Gelatin
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- First layer:.
- Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat.
- Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes.
- In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer.
- Let cool for about one hour, or refrigerate until firm.
- To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango.
Nutrition Facts : Calories 407.8, Fat 10.1, SaturatedFat 9.3, Sodium 121.4, Carbohydrate 81.7, Fiber 1.6, Sugar 79.2, Protein 1.6
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