It’s over. The 30-day Royal Selangor Jellyriffic Challenge is OVER! We survived, but we feel as limp as some of these jellies here…about to collapse!
Before we go on with our normal, non-Royal Selangor Jelly Mould-related posts, here is the Royal Roundup, a retrospective of all thirty-one (we posted two creations on Day 28)! We have our favorites, but we can’t choose which one is our absolute favorite creation. Would you like to choose for us?
I’m mad. Insane. Cuckoo over cones. Somebody help me!
Day 29 of the 30-day Royal Selangor Jellyriffic Challenge and I’m still thinking up crazy things to do with the Royal Selangor Jelly Moulds. Case in point, this comical, conical “Angry Bird” clone cone that I made using pureed mango, food coloring, milk and agar-agar.
Today we are going to showcase two Sarawak specialties, made using the Royal Selangor Jelly Moulds. The first is something that has caught on all over Malaysia—the three layer tea (thanks Babe in KL for reminding us to do this!). Yes, this lovely concoction was first created in Kuching, Sarawak. The second is a no-bake cheese cracker cake that I was introduced to by a coworker.
This popsicle has got some serious pucker!
When Annie was looking for different recipes to try for the Royal Selangor Jellyriffic Challenge, she happened upon this recipe for Tamarind-Ancho Chile Popsicle on Saveur. She said she could actually imagine the sweet-sour-spicy flavors, and it made her mouth water. So she put it down as one of our options. Last night, she tasked me with making it (the instructions seemed easy enough for me to do).
Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.
Learn more about us by clicking here: About House of Annie.
