Charlene

Almond Jelly
Rating: Unrated
Charlene's rating

I couldn't find agar agar so I tried this gelatine-based recipe. I used less sugar too (1/2 cup) but still turned out to be too sweet. I also substituted part of the milk with evaporated milk (like 1/2 cup of evaporated milk and 1 1/2 cup of milk) to get a stronger milk taste but it probably added to the overall sweetness. And I used less water (like 1.75 cups in total) for a firmer texture. The traditional recipe with agar agar uses 1/4 oz agar powder, 2 cup water, 1/5 cup milk, 1/5 evaporated milk, and few drops of almond extract. Procedures are the same