| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Dessert |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 3 |
c |
Water |
| 1 |
c |
Pineapple juice |
| 1/2 |
c |
Agar-agar |
| 3 |
dr |
Yellow food coloring; more or less |
| 1/2 |
c |
Pineapple chunks |
INSTRUCTIONS
1. Combine all ingredients except pineapple chunks in a saucepan. Bring to
a boil over medium-high heat and cook, stirring, until the mixture begins
to thicken. Let cool slightly.
2. Meanwhile place a pineapple chunk in the center of individual gelatin
molds. Then pour the warm liquid over and refrigerate until set. VARIATION:
For the pineapple chunks, substitute either canned kumquats or canned
lichee fruit.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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