Chinese Food

Introduction
White jelly powder, a versatile and easy-to-use ingredient, has become a staple in modern dessert-making. Derived from plant-based sources like seaweed or starch, this translucent, odorless powder transforms liquids into delicate, wobbly textures reminiscent of gelatin but with a unique bounce. Widely embraced in Asian cuisine, particularly in China, Japan, and Southeast Asia, white jelly powder (known as bai liangfen in Chinese) offers a neutral canvas for creativity, allowing home cooks and professional chefs alike to experiment with flavors, colors, and presentations. This article delves into the world of white jelly powder, exploring its applications, techniques, and 15 innovative dessert recipes that will elevate your sweet-making repertoire.

What Is White Jelly Powder?

White jelly powder, often labeled as “agar-agar” or “konnyaku powder” in some regions, is a natural thickening agent. Unlike gelatin, which is animal-derived, white jelly powder is vegan-friendly and sets at room temperature, making it ideal for layered desserts and no-bake treats. Its ability to stabilize liquids without altering taste makes it a go-to ingredient for puddings, jellies, and even savory dishes. When dissolved in hot liquid and cooled, it forms a firm yet tender gel that melts smoothly in the mouth.

Essential Tips for Working with White Jelly Powder

1. Proportion Matters: The standard ratio is 1 teaspoon of white jelly powder to 1 cup of liquid. Adjust based on desired firmness.
2. Avoid Boiling: Overheating can break down the powder’s gelling properties. Stir it into hot (not boiling) liquids until fully dissolved.
3. Cool Gradually: Let desserts set at room temperature before refrigerating to prevent condensation.
4. Flavor Pairings: Pair with light, fresh flavors like coconut, fruit, or floral notes to complement its neutral taste.

15 Delightful Dessert Recipes Using White Jelly Powder

Mango Pomelo Sago Jelly

A classic Cantonese dessert refreshed with white jelly powder.
Ingredients:

• 2 cups mango puree
• 1 cup coconut milk
• 1/4 cup white jelly powder
• 1/2 cup cooked sago pearls
• 1/4 cup pomelo segments
• 1/4 cup sugar
• 1 cup water

Instructions:

1. Dissolve white jelly powder and sugar in water over low heat.
2. Stir in mango puree and coconut milk. Remove from heat.
3. Fold in sago and pomelo. Pour into molds and chill for 2 hours.
4. Serve with a drizzle of coconut cream.

Coconut Milk Panna Cotta with Lychee Gelée

A creamy twist on Italian panna cotta.
Ingredients:

• 1 can coconut milk (13.5 oz)
• 1/4 cup white jelly powder
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup lychee juice

Instructions:

1. Heat coconut milk, sugar, and vanilla until steaming. Whisk in jelly powder.
2. Pour into ramekins and chill for 1 hour.
3. For lychee gelée: Mix lychee juice with 1 tsp jelly powder, pour over set panna cotta, and chill again.

Rainbow Fruit Jelly Cubes

Vibrant, bite-sized treats perfect for parties.
Ingredients:

• 4 cups assorted fruit juices (strawberry, mango, kiwi, blueberry)
• 4 tsp white jelly powder
• 2 tbsp sugar (per juice)
• Fresh fruit chunks

Instructions:

1. For each juice: Heat with sugar and 1 tsp jelly powder until dissolved.
2. Layer into a square pan, alternating colors. Add fruit chunks between layers.
3. Chill overnight. Cut into cubes and coat with shredded coconut.

Matcha Green Tea Jelly Parfait

A layered dessert blending bitterness and sweetness.
Ingredients:

• 2 cups milk
• 2 tbsp matcha powder
• 3 tbsp white jelly powder
• 1/4 cup honey
• 1 cup whipped cream
• 1/2 cup red bean paste

Instructions:

1. Whisk matcha into milk, heat with honey and jelly powder.
2. Pour into glasses and chill. Top with red bean paste and whipped cream.

Almond Tofu Pudding

A silky, nutty dessert inspired by Chinese tradition.
Ingredients:

• 2 cups almond milk
• 1/4 cup white jelly powder
• 1/3 cup sugar
• 1 tsp almond extract
• 1/4 cup sliced almonds

Instructions:

1. Heat almond milk, sugar, and extract. Whisk in jelly powder.
2. Pour into molds and chill. Serve with toasted almonds and maple syrup.

Tropical Mango Coconut Jelly

A tropical escape in a bowl.
Ingredients:

• 2 cups mango nectar
• 1 cup coconut water
• 3 tbsp white jelly powder
• 1/4 cup shredded coconut
• Fresh mango cubes

Instructions:

1. Mix nectar, coconut water, and jelly powder. Heat until clear.
2. Stir in coconut and mango. Pour into bowls and chill.

Black Sesame Panna Cotta

Earthy and elegant.
Ingredients:

• 1 cup heavy cream
• 1/2 cup milk
• 3 tbsp black sesame paste
• 2 tbsp white jelly powder
• 1/4 cup honey

Instructions:

1. Whisk sesame paste into cream and milk. Heat with honey and jelly powder.
2. Strain into glasses. Chill and garnish with sesame seeds.

Rosewater Jelly with Pistachios

Floral and fragrant.
Ingredients:

• 3 cups water
• 1/4 cup white jelly powder
• 1/3 cup sugar
• 2 tbsp rosewater
• 1/4 cup chopped pistachios

Instructions:

1. Boil water with sugar. Stir in jelly powder and rosewater.
2. Pour into molds. Sprinkle pistachios on top before setting.

Layered Coffee Jelly

A caffeinated delight.
Ingredients:

• 2 cups strong coffee
• 1/4 cup white jelly powder
• 1/4 cup sweetened condensed milk
• 1 cup heavy cream

Instructions:

1. Mix coffee with jelly powder. Pour half into glasses and chill.
2. For the cream layer: Mix condensed milk, cream, and jelly powder. Pour over coffee layer and chill.

Honeydew Melon Jelly with Tapioca Pearls

Refreshing and chewy.
Ingredients:

• 3 cups honeydew juice
• 1/4 cup white jelly powder
• 1/2 cup cooked tapioca pearls
• 1/4 cup mint leaves

Instructions:

1. Heat juice with jelly powder. Stir in tapioca.
2. Pour into bowls and chill. Garnish with mint.

Chocolate Raspberry Jelly Domes

Decadent and visually stunning.
Ingredients:

• 2 cups raspberry puree
• 1 cup dark chocolate, melted
• 4 tbsp white jelly powder
• 1/4 cup sugar

Instructions:

1. Layer raspberry puree (with jelly powder and sugar) and melted chocolate in dome molds.
2. Chill until set. Unmold and serve with whipped cream.

Osmanthus Jelly with Wolfberries

A traditional Chinese dessert with floral notes.
Ingredients:

• 3 cups water
• 1/4 cup dried osmanthus flowers
• 1/4 cup white jelly powder
• 1/4 cup wolfberries
• 1/4 cup rock sugar

Instructions:

1. Steep osmanthus in boiling water. Strain and add sugar and jelly powder.
2. Mix in wolfberries. Pour into molds and chill.

Lemon Basil Jelly Shooters

Bright and herbal.
Ingredients:

• 2 cups lemonade
• 1/4 cup white jelly powder
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon zest

Instructions:

1. Heat lemonade with jelly powder. Stir in basil and zest.
2. Pour into shot glasses and chill. Garnish with basil sprigs.

Pumpkin Spice Jelly Parfait

A cozy autumn treat.
Ingredients:

• 1 cup pumpkin puree
• 1 cup milk
• 3 tbsp white jelly powder
• 1 tsp pumpkin spice mix
• 1/4 cup graham cracker crumbs

Instructions:

1. Mix pumpkin, milk, spice, and jelly powder. Heat until smooth.
2. Layer in glasses with crumbs. Chill and top with whipped cream.

Strawberry Champagne Jelly

Elegant and bubbly.
Ingredients:

• 2 cups champagne
• 1 cup strawberry puree
• 3 tbsp white jelly powder
• 1/4 cup sugar
• Fresh strawberries

Instructions:

1. Heat champagne, puree, and sugar. Whisk in jelly powder.
2. Pour into champagne flutes. Add a strawberry slice and chill.

Creative Variations and Tips

• Texture Play: Combine white jelly powder with agar-agar for a chewier texture.
• Low-Sugar Options: Use monk fruit or stevia instead of sugar.
• Mold Magic: Experiment with silicone molds for playful shapes.
• Alcohol Infusions: Add a splash of wine or liqueur to adult desserts.

Conclusion

White jelly powder is a gateway to endless dessert possibilities. Its adaptability, ease of use, and vegan-friendly nature make it a must-have ingredient for both novice and experienced bakers. From refreshing fruit jellies to elegant layered parfaits, this guide equips you with the knowledge to create stunning, delicious treats that will impress any audience. So, grab your molds, unleash your creativity, and let white jelly powder transform your dessert game!