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    You are in: Home / Recipes / Almond Jelly Chunks With Sweet Tangy Longan Recipe
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    Almond Jelly Chunks With Sweet Tangy Longan

    Almond Jelly Chunks With Sweet Tangy Longan. Photo by fawn512

    1/1 Photo of Almond Jelly Chunks With Sweet Tangy Longan

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Enchantress's Note:

    I have been searching for the perfect recipe to make the jelly for this dessert but it always came out wrong and not to my liking. But now I've got it right after some experimenting and it has become a favourite in my home, even with my mom who hates almond jelly (surprisingly!). And the lemon really makes a huge difference, I love everything about this dessert! I hope you'll like it too =) If you can't find canned longan, you can substitute with canned lychees (litchi). Cooking/prep time does not include chill time.

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    Units: US | Metric

    For the Almond Jelly

    For the Longan mixture

    • 1 (565 g) can longans in heavy syrup, chilled
    • 1/2 teaspoon lemon zest, finely grated
    • 1 lemon, juice of


    1. 1
      Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
    2. 2
      Stir in the almond extract.
    3. 3
      In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
    4. 4
      Return & stir the gelatin mixture into the rest of the hot milk.
    5. 5
      Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner).
    6. 6
      Cut into little cubes or diamonds.
    7. 7
      In a large bowl, combine the longan & its syrup with the lemon zest & juice.
    8. 8
      Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup).
    9. 9
      Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
    10. 10
      You can also toss in a few split maraschino cherries, if you like!
    11. 11
      Put out serving bowls and let everyone serve themselves =) Enjoy!

    Ratings & Reviews:

    • on July 23, 2007


      I Only did the almond jelly mixture.The taste was excellent, the texture was kinda dense to my liking. I will have to use less of the gelatin powder next time.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2013


      This is the most exquisite dessert I have made or had for a long time. Great ending for any oriental meal. Yes, the jelly is dense, but it is ment to be cut in squares, so anyone not wanting to do that, I would recommend to halve the gelatin to 10g, not cut the jelly in squares but serve as is and the longans on top of it. So delightful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2010


      Don't think I'll be making this again. I used whole milk and used light brown sugar because I was out of white. Chunks did not look very appetizing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Almond Jelly Chunks With Sweet Tangy Longan

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 135.9
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 2.7 g
    Cholesterol 17.0 mg
    Sodium 69.7 mg
    Total Carbohydrate 16.2 g
    Dietary Fiber 0.0 g
    Sugars 9.8 g
    Protein 8.3 g

    The following items or measurements are not included:

    longans in heavy syrup

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