Tomato jelly

Name: Tomato jelly
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 400g Tomato; 110 g pea flour; 400g Cold water; 80 g Sugar; to taste Desiccated coconut

Ripe tomatoes blended and strained into a smooth juice, cooked with pea starch until thick, set into a jelly and sliced into glossy, tangy-sweet squares.

20 minNewMedium Snacks Boil Sweet & Sour

Instructions

1
Prepare 400 grams of tomatoes.
2
Score a cross on the top and scald with boiling water.
3
Peel.
4
Cut into large pieces.
5
Blend into juice using a food processor.
6
Filter it.
7
Kexi tomato juice.
8
100 grams of pea flour with cold water.
9
Dissolve.
10
Pour it into the tomato juice, stir evenly, add 80 grams of sugar, and stir evenly again.
11
Start heating a pot of water (300 grams of water).
12
After the water boils, slowly pour in the tomato and pea juice.
13
Keep stirring continuously to prevent it from burning at the bottom.
14
Reduce to low heat and cook until it just starts to bubble slightly.
15
Pour into the mold, smooth it out, and let it solidify at room temperature (about 2 hours).
16
Turn it upside down to take it out.
17
Cut into small cubes.
18
Roll in desiccated coconut.
19
Alright.
20
Finished product image.
21
Finished product image.
22
Take a bite, it's ice-cold and tastes pretty good.