Our last Jellyriffic creation is more an explosion of color than anything else we’ve done.
I’d been trying to create a half ice, half jelly concoction for the Royal Selangor Jellyriffic Challenge, but didn’t quite know how to go about it.
The problem was, if I froze the ice portion then made the jelly, the ice portion would be too heavy and cause the jelly to collapse under the weight. If I made the ice portion on the bottom, the jelly portion would be frozen while waiting for the ice portion to freeze. So that wouldn’t work either. Hmm….
And then, I figured it out.
I don’t think I’ve ever been as nervous as I was that day.
I had been fiddling with the ring in my pocket all day, and here I was, finally, in line at Waiola Shave Ice waiting to give my order.
“What’ll you have?”
“Two large cones with ice cream. Li hing and Melona flavors,” I rattled off the order just like I had many times before. “Oh, and, uh, can you put this on top of one of the ice creams, underneath the shave ice?” My hand was shaking as I gave him the ring, sealed inside a tiny plastic ziploc baggie. “I’m going to propose to my girlfriend today.”
Third time’s a charm, they say. They also say that it takes a woman’s touch. I’d say both had something to do with today’s jelly:
Mango Kiwi Konnyaku
From the beginning of this Jellyriffic challenge, I’ve been trying to make a mango jelly that incorporated chunks of real mango in it. It’s mango season here in Kuching (among other fruits), and there is an abundance of sweet, ripe mangoes to be had. So I wanted to use some of the fresh local fruits in our jellies, like the Dragonfruit Agar-Agar that we made at the beginning.