If you would like to combine agar jelly and longan but you don’t have fresh longan fruits, then the dried version of longan is your choice. Often, longan fruits get slightly roasted, then peeled, dried and then get preserved in sugary solution. There are also simple dried longan in plastic bags.
Soak dried longan in water for 2 hours. Rinse off, and drain.
Mix agar powder with sugar. Pour 700ml of water into the pot, bring it to a boil. Then add the agar mixture, stir well. Bring to a boil again until the jelly is evenly dissolved. Add 2 tablespoons of cocoa powder, stir well to dissolve the powder. Add the dried longan and cook for about 3 minutes, then turn off the heat. Do not cook the longan for too long, or they won't be crispy.
Pour the longan agar jelly into molds, let them cool and then put them in the refrigerator. When the jelly is already frozen, use a knife to gently split it and enjoy it on a plate.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
