1 can JOLLY rambutan stuffed with pineapple, reserve syrup
1/2 cup JOLLY whole corn kernels, drained
1/2 cup sweet red monggo beans
1/2 cup colored nata de coco
1 pack crystal clear unflavored gelatin
1 1/2 cups syrup from rambutan
Divide rambutan, corn, red monggo and nata de coco in individual bowls or gelatin mold
Combine unflavored gelatin and rambutan syrup in a sauce pan. Cook until gelatin is dissolved. Pour gelatin mixture in individual bowls. Chill for 2hrs or until set
6 servings
Gelatin desserts should be prepared ahead of time and chilled overnight for better results.
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