Hasma with Lotus Seeds and Red Dates

Hasma also known as Snow Frog Jelly, usually used to cook dessert. Double boiled or cooked with red dates and dried longan, is a refreshing and nourishing dessert. Perfect for our reunion dinner to cleanse the palate after a very heavy dinner. Serve it chill or warm are equally nice. 

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).

Cranberry & Longan Konnyaku Jelly

Thursday - 29th January 2009

Dessert for the night was Cranberry & Longan Konnyaku Jelly. Since is CNY so thought of doing something different instead of the plain jelly. I decided to use the cranberry fruit syrup given to us by my brother who bought it from his Taiwan's trip. It's turn out to be quite nice and refreshing!

Ingredients (32 Jelly):
1pkt Konnyaku powder (10g)
40g Fine sugar
900ml Water
100ml Cranberry fruit syrup
1/8tsp citric acid
1can Longan in syrup (drain away the syrup)

Method:
1. Mix Konnyaku powder & sugar together, set aside.
2. Place longan into the mini mould.
3. Boil water & cranberry syrup, slowly stir in the Konnyaku mixture (1) till boiling and sugar melt.
4. Scoop the cooked mixture into the mini mould and let it cool down.
5. Chill the jelly for at least 3 hours or till set.