Rainbow Jelly Candy

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Perk up the party with colour! These party food feature all the flavours of the rainbow.. It’s easy, delish and way fun!  Do you believe it, these bright translucent smiles of gelatin that catch sunlight like a prism are all made up with natural ingredients.

Ingredients ( Each Colour makes 24 jelly cubes )

RED  ( Strawberry Juice、Cherry Juice、Pomegranate Juice obtains natural red colour，but colour of Roselle Tea is the best ) 

• 20 g  Fresh Roselle
• 50 g Rock Sugar
• 200 ml  Water
• 15 g Gelatine Sheet

ORANGE

• 200 ml  Orange Juice
• 1 tbsp Demerara Raw Sugar  ( or 1 tbsp Orange Mamalade )
• 15 g Gelatine Sheet

YELLOW

• 3 tbsp  Lemon Juice or Passion Fruit Juice
• 3 tbsp  Honey
• 200 ml  Water
• 15 g Gelatine Sheet

GREEN

• 50 ml  Pandan Juice  ( 30 g Pandan Leaves  + 80 g Water )
• 150 ml  Coconut Juice
• 1 tbsp  Caster Sugar
• Pinch of Sea Salt
• 15 g Gelatine Sheet

BLUE

• 1 g  Butterfly Pea Tea
• 1 tbsp  Maltose
• 200 ml  Boiling Water
• 15 g Gelatine Sheet

PURPLE

• 5 g  Butterfly Pea Tea
• 1 tbsp Demerara Raw Cane Sugar ( or 1 tbsp blueberry jam )
• 100 ml  Blueberry Juice
• 100 ml  Boiling Water
• 15 g Gelatine Sheet

Preparing Fruit Juice

• RED ~ separate the calyces from the seed capsules, gathered the calyces, put together with water, rock sugar into the pot, bring to boil and simmer 10 to 15 minutes into a jewel-like crimson tea.  Pour Roselle tea through a sieve into cup

• ORANGE ~ Juiced the orange, add Demerara raw cane sugar and mix well, using sift filter orange flesh, leaving spare juice
• YELLOW ~ Juiced the lemon，pour in cold water and honey，mix well. Don’t use hot water with honey
• GREEN ~ Rinse and dry pandan leaves, chopped. In Blender combine water and pandan leaves. Cover and blend until smooth.  Pour pandan juice through strainer into cup and put into refrigerator overnight. Use a spoon to scoop up the upper layer of pandan juice. Use only the dark green liquid at the bottom which concentrated pandan essence of flavour. Mixed concentrated pandan juice with coconut water, add sugar and salt.

• BLUE ~ Bring fresh, cool water to boil. Warm a cup by filling with butterfly pea, let it stand a few minutes until tea become blue. Remove butterfly pea and add maltose to melt, mixed well
• Purple ~ Bring fresh, cool water to boil. Warm a cup by filling with butterfly pea, let it stand a few minutes until tea become blue. Remove butterfly pea and add blueberry jam and Demerara raw cane sugar, stand a minute until tea colour turned purple

Preparing Gelatine Liquid 

1. Taste fruit juice sweetness, add more sugar if desired.

2. Soak gelatine sheet into cold water until soft and sticky. Squeeze out water. Put the gelatine sheet into glass bowl in a bain-marie, and stir until dissolve.

3.  Add 2 tbsp fruit juice with gelatine liquid, mixed well.

4.  Pour back mixed gelatine liquid into fruit juice, mixed well.  Pour into any kind of jelly mold if desired.  Cover with plastic sheet or aluminium foil  and put it into refrigerator. Chilled  5 ~ 6 hours. Cut into cubes when jelly become soft elastic consistency.