Fresh, Korean style fruit jelly, plum fruit
Like Western jam and jelly, the fruit and sugar are boiled together, and the color is beautiful as well as the taste, so they did not fall into the feast of the Joseon court. Our ancestors tried to beat the heat by making fruit pieces with sweet and sour fruits in summer. Plums are made more appetizing by their voracious redness and ripe freshness. Why don't you try a different dessert to enjoy with your family, which is forgotten little by little? The soft, fun texture and refreshing taste will cool you down for a while!
3 serving
Within 60 minutes
자연이랑
Ingredients
  • plum
    1kg
  • Mung bean
    30g
  • Sugar
    75g
  • Water
    300g
Cooking Steps
STEP 1/7
1. Wash plums with baking soda.
STEP 2/7
2. Remove the seeds from the plums and grind them in a blender with the skin.
STEP 3/7
3. Strain the ground plums in a blender and drain the juice.
STEP 4/7
4. Mix mung bean pancake and water in a 1:1 ratio and dissolve. (The amount of mung bean pancake and water is 1/10 of the juice)
STEP 5/7
5. Put plum juice and sugar in a pan and boil until sugar melts.
STEP 6/7
6. When the sugar melts, add the starch and the rest of the water and boil it for 30 minutes, stirring over medium-low heat.
STEP 7/7
7. Once cooled, pour into mold and harden completely at room temperature.
1. You may add a little salt when boiling plum juice. 2. Roll out the foam that comes from boiling and stir. 3. If you use a silicon mold, you can easily remove the hardened pieces.
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