Orange Crystal Jelly Dumpling

Using a microplane zester, grate orange peel to get about 1 tbsp orange zest. Set aside.
Juice 2 Sunkist Navel oranges. Strain & set aside.
Cut oranges into desired shape.
Divide agar-agar powder, jelly powder, caster sugar & water into two portions as below.
In sauce pan 1, mix 3g agar-agar powder, 6g jelly powder, and 80g caster sugar. Mix well so the powder does not clump up while cooking. Add 500ml water. Heat up till boiling & all powder dissolves. Add 1 tbsp orange zest.
In sauce pan 2, mix 3g agar-agar powder, 6g jelly powder, and 80g caster sugar. Mix well so the powder does not clump up while cooking. Add 350ml water & 150ml orange juice. Heat up till boiling & all powder dissolves.
Remove air bubbles & let liquid in sauce pans 1 & 2 cool till 55°C.
Meanwhile, start filling the bags with about 1 tbsp of the cut Sunkist Navel oranges. Make sure it’s not too full or the jelly will disintegrate.
Pour liquid from sauce pan 1 into 12 bags.
Pour liquid from sauce pan 2 into 12 bags.
The height of the liquid poured should be the same length of the base of the plastic bag, so that it forms a triangle with equal sides.
Fold the top of the plastic perpendicular to the base of the plastic. Then seal with cellophane tape to form a triangle.
(Optional) Tie with bamboo string to mimic traditional dumplings.
Place in the fridge to chill for minimum 2 hours to set.
Remove from plastic and serve cold. Enjoy!

Ingredients