In the Kitchen

Sugar Cane Jelly


    • 800ml pure fresh sugar cane juice
    • 1 tbsp agar-agar powder
    • 2 tsp gelatine
    • 200g castor sugar


    Combine sugar cane juice, agar-agar powder, gelatine and sugar in a deep saucepan. Bring to a low, simmering boil.

    Strain the jelly mixture through a fine sieve into a tray. Set aside to cool and set completely, then chill in the refrigerator before cutting into serving slices.

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