Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe

You know you’ve nailed it when something as simple as a jelly cake can transport you to another world; this delightful layered creation promises to do just that, combining tangy lemon and rich Okinawa black sugar in a perfect harmony that feels like a mini adventure for your taste buds.

I enjoy playing with the delicious tastes of summer, and this Summer Sweet Lemon Agar Jelly and Okinawa Black Sugar Jelly Cake is a fantastic creation. It pairs freshly squeezed lemon juice with Okinawa black sugar to produce a unique dessert that is both bright and vibrant and incredibly rich.

It satisfies in ways that only desserts made with Southeast Asian palm sugars can, delivering deep caramel notes that accompany every luxuriously smooth spoonful. How is it possible that a dessert that’s this smooth, rich, and vibrant at the same time is also made with agar agar, a super light-textured gelling agent that’s almost impossibly refreshing?

That’s what makes these jellied cakes shine.

Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe Ingredients

• Agar Agar Powder: Plant-based gelatin substitute; high in fiber; creates a firm texture.
• Lemon Juice: Rich in vitamin C; provides a refreshing, tangy flavor.
• Granulated Sugar: Sweetens the jelly; dissolves easily in liquids.
• Lemon Zest: Zesty, aromatic oil; adds a bright, citrus fragrance.
• Okinawa Black Sugar: Deep, caramel flavor; high in minerals; natural sweetener.
• Cornstarch: Thickening agent; creates a smooth, glossy texture.

Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe Ingredient Quantities

• 1 cup water
• 1 tablespoon agar agar powder
• 3/4 cup granulated sugar
• 1 cup lemon juice (freshly squeezed)
• 1 tablespoon lemon zest
• 1 cup water (for Okinawa black sugar jelly)
• 1 tablespoon agar agar powder (for Okinawa black sugar jelly)
• 3/4 cup Okinawa black sugar (or substitute with dark brown sugar)
• Pinch of salt
• 1 tablespoon cornstarch
• 2 tablespoons water (to dissolve cornstarch)

How to Make this Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe

1. In a saucepan, combine 1 cup of water and 1 tablespoon of agar powder. Bring to a boil over medium heat, stirring constantly until the agar is completely dissolved.

2. Add 3/4 cup granulated sugar to the saucepan and keep stirring until the sugar dissolves completely.

3. Take the saucepan off the heat and mix in 1 cup of fresh lemon juice and 1 tablespoon of lemon zest. Make sure it’s mixed very well.

4. Lemon agar mixture should be mixed and cooled in a mold before pouring into a metal pan. Let the mixture sit at room temperature for about 30 minutes before chilling in the refrigerator for a complete set (around 2 hours).

5. To prepare the Okinawa black sugar jelly, in a separate saucepan, combine 1 cup of water with 1 tablespoon of agar agar powder. Bring to a boil, stirring all the while until the agar agar dissolves and the jelly begins to take shape.

6. In the saucepan, combine 3/4 cup Okinawa black sugar (or dark brown sugar) and a pinch of salt. Stir until the sugar has completely dissolved.

7. In a small bowl, combine 1 tablespoon of cornstarch and 2 tablespoons of water to form a slurry. Stir this slurry into the black sugar mixture, whisking briskly to blend.

8. Let the mixture of black sugar and water simmer together an extra 2-3 minutes, and stir it often so it almost thickens.

9. Take it off the heat and pour the mixture onto the lemon agar that has set in the mold. Let it cool at room temperature for about 30 minutes.

10. Move the jelly cake set in layers to the fridge so it can have its final, complete set for, count ’em: at least 2 hours (but the more, the merrier) before you slice and serve it.

Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe Equipment Needed

1. Saucepan (2 needed)
2. Stirring spoon or spatula
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Lemon zester or grater
7. Mold or container for setting
8. Metal pan
9. Small bowl (for cornstarch slurry)

FAQ

• Q: Can I use gelatin instead of agar agar powder?A: It is possible to replace gelatin with substitutes, but it must be remembered that gelatin and agar agar have dissimilar properties when it comes to setting. Gelatin is not vegan; it comes from animals, while agar agar is derived from algae and is vegan. Agar sets at room temperature, while gelatin, which comes from the cooked collagen of animal bones, needs the cold of a refrigerator to set.
• Q: What is Okinawa black sugar?A: Black sugar from Okinawa is a type of traditional Japanese sugar made from pure cane juice. It is allowed to retain some of the nutrients found in cane juice and has a flavor profile reminiscent of molasses. If you are unable to find it, dark brown sugar is a good substitute.
• Q: Can I make the jellies in advance?Yes, the jellies can be prepared a day ahead. Just cover them and refrigerate until it’s time to serve.
• Q: How do I ensure the agar agar dissolves properly?A: For optimal dissolution of agar agar, add it to cold water and heat the mixture. Do not stop stirring until the agar agar is thoroughly dissolved—and only then proceed to add your other ingredients.
• Q: What is the purpose of cornstarch in this recipe?The cornstarch and a bit of water are used to thicken the Okinawa black sugar jelly, giving it a slightly firmer texture.
• Q: Can I adjust the sweetness level?A: You can, of course, adjust the sugar to your taste. Just be aware that cutting back on sugar may . . . affect the texture slightly.
• Q: Is there a specific mold I should use?You can use any kind of mold or pan you prefer, but silicone molds work well for easy removal once the jellies have set.

Summer Sweet Lemon Agar Jelly And Okinawa Black Sugar Jelly Cake Recipe Substitutions and Variations

Substitute dark muscovado sugar or palm sugar for Okinawa black sugar. They provide a rich, caramel flavor.
Agar-agar powder: Substitute with an equal weight of gelatin (note that gelatin is not suitable for vegetarians).
Coconut sugar or honey can be used as a substitute for granulated sugar, offering a different sort of sweetness.
Lime juice: Substitute with lemon juice for a slightly different citrus flavor.
Cornstarch: Use arrowroot powder or tapioca powder if you need a thickening agent.

Pro Tips

1. Ensure Proper Dissolution When working with agar agar, it’s crucial to dissolve it completely. Stir continuously while bringing it to a boil to prevent any clumps, which can affect the final texture of the jelly.

2. Control the Texture For a smoother texture, consider straining the lemon juice to remove any pulp or seeds before adding it to the agar mixture. This will result in a cleaner, more refined jelly.

3. Uniform Flavor Distribution Add the lemon juice and zest away from heat and ensure thorough mixing to evenly distribute the citrus flavor throughout the jelly.

4. Layer Stability Before adding the Okinawa black sugar jelly layer, make sure the lemon jelly is fully set to prevent the layers from mixing. Chilling the lemon jelly in the refrigerator for slightly longer than instructed can ensure it’s firm enough.

5. Creative Presentation Use decorative molds for setting the jellies to enhance presentation. Silicon molds can provide intricate shapes and make it easier to unmold the jellies without breakage.