Corn Flavored Soy Milk Sauce Jelly

Here’s something different for a Sunday brunch. A treat for the taste buds!

You’ll need

Ingredient A
950ml mango juice in a Tetra Pak carton
10gm konyaku jelly
250gm castor sugar
4 packs of fermented glutinous rice (tapai pulut) (2 packs to be grinded)
2 pieces jackfruit (sliced thinly)
1 can of fruit cocktail / your favourite canned fruit

Ingredient B
7 cups corn flavoured soy milk in a Tetra Pak carton
240gm castor sugar
½ cup custard powder
2 cups ice cubes

Method for Ingredient A
1. Mix jelly and sugar. Stir well.
2. Bring the mango juice to a boil.
3. Add jelly into the mango juice and mix well.
4. Add in the grinded “tapai pulut”.
5. Pour the mixture into the mould filled with the remaining “tapai pulut” and the thinly sliced jackfruit. Leave to cool.

Method for Ingredient B
1. Mix the corn flavored soy milk with the custard powder and stir well.
2. Cook on medium heat, stirring constantly to avoid pellets.
3. Add in sugar and stir until it is completely dissolved.
4. When the sauce thickens, remove from the heat and leave to cool. Add in ice cubes to make it more appetizing when eating.
5. Serve the jelly with however much custard soy sauce and fruit cocktail as you like.