4 stalk Lemongrass (smashed and cut into slices)
1 piece sugarcane sugar
Knotted Pandan leaves (4 – 5 pieces)
Half pot water
In a sauce pot, add the water sliced lemongrass, sugar and pandan leaves and bring to a boil.
Reduce the heat and leave it to simmer for another ten minutes.
Sieve the lemongrass boiled water and discard all the boiled ingredients.
In a new pot, add the jelly powder to the boiled lemongrass water and set to medium heat. Continue to stir until the jelly powder has dissolved.
Turn off the heat and leave to cool to room temperature before transferring the jelly to the container or jelly mould.
Leave the jelly in the refrigerator to set.
Lemongrass Jelly topped with Basil Seed.
Add one teaspoon of Basil seeds into a small pot of hot water.
Leave it to soak for few minutes before removing from the hot water.
Store them in a small bottle and refrigerate until serving.
Ice jellied Lemongrass served chilled. Great for hot days. 😍