- Dried jelly soaked in cold water squeeze and drain about 6-7 times. Once in a while, change the water once each time to change the jelly a little bit. If you are lazy, you can change it for a few hours. Soaking for two or three days is also okay. square jelly is achieved.
- Wash soaked jelly. The jelly with enough water will expand and get rid of the sour smell (the sour jelly is due to the fermentation of coconut water).
- If you want the jelly to be soft and white, it should be boiled before cooking. (can be omitted) - Add soaked (or pre-boiled) jelly with water and rock sugar to cook.
- 1 kg of jelly cook about 8 liters of sugar water with 1.5 kg of rock sugar, depending on taste. (When cooking, cook about 200g at a time with 1.6 liters of water and 300gr of alum sugar, but cooking a lot does not finish).
- Cook the jelly to a boil and then leave it for another 25-30 minutes for the jelly to infuse and expand enough. Remember to skim the water to clear. You can add a few pandan leaves to cook for fragrant jelly. Turn off the stove and wait for it to cool down for a little flavoring (attached) to stir, wait for it to cool completely, and enjoy. (The jelly when it's hot will be tough and not delicious).
