This is one of the Coolest recipes ever
This is one of the Coolest recipes ever! is a easy Cantonese recipe that serves 4. 30 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 16 min | Cook: 5 min | Total: 31 min
Cost: $27.76 total, $6.94 per serving
Ingredients
- 2 pieces Canned Liuches (Lychee) (drained and cut into small bite‑size pieces)
- 0.5 cup Liuches Syrup (syrup from the canned lychee)
- 0.5 cup Coconut Water (unsweetened)
- 2 tbsp Cane Sugar (granulated)
- 0.5 tsp Agar Agar Powder (powdered, vegetarian gelling agent)
Instructions
Cut Liuches
Drain the canned liuches, discard the seeds if any, and cut the fruit into small bite‑size pieces.
Time: PT5M
Combine Syrup, Coconut Water, and Sugar
In a small saucepan, pour ½ cup liuches syrup, add ½ cup coconut water, and stir in 2 tbsp cane sugar.
Time: PT2M
Add Agar Agar
Sprinkle ½ tsp agar agar powder over the liquid and whisk to avoid lumps.
Time: PT1M
Heat to Dissolve Agar
Place the saucepan over medium‑high heat. Bring to a gentle boil, stirring constantly. Once bubbling, continue to simmer for about 5 minutes to fully dissolve the agar and sugar.
Time: PT5M
Turn Off Heat and Pour
Remove the saucepan from heat and carefully pour the hot liquid into a 6×6‑inch heat‑proof container.
Time: PT2M
Add Liuches Pieces
Evenly scatter the cut liuches pieces over the surface of the liquid in the container.
Time: PT2M
Chill the Jelly
Place the container uncovered in the refrigerator and let it set for at least 2 hours or overnight until firm.
Time: PT2H
Temperature: 4°C
Unmold and Cut
Run a thin spatula around the edges, place a cutting board on top, then quickly flip the container to release the jelly onto the board. Slice into bite‑size cubes (about 16 squares).
Time: PT5M
Store
Transfer the cubes to an airtight container and keep refrigerated. Enjoy within two weeks.
Time: PT2M
Nutrition Facts
- Calories
- 30
- Protein
- 0g
- Carbohydrates
- 7g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Coconut
Ingredient Substitutions
- Instead of Canned Liuches (Lychee): Fresh lychee, Canned longan
- Instead of Liuches Syrup: Simple syrup, Fruit juice
- Instead of Coconut Water: Plain water with coconut extract
- Instead of Cane Sugar: White granulated sugar, Honey
- Instead of Agar Agar Powder: Gelatin (non‑vegetarian), Kudzu powder
Equipment Needed
- Small Saucepan
- Heat‑Proof Container (6×6 inches)
- Spatula
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring Spoons
- Ladle (optional)
- Refrigerator
Critical Steps — Do Not Skip
- Heat to dissolve agar (step 4)
- Chill the jelly until fully set (step 7)
- Unmold and cut without breaking (step 8)
Chef Tips from the Video
- Brush the set jelly with a thin drizzle of coconut water before cutting for extra shine.
- Add a pinch of sea salt to the liquid to heighten the fruit’s natural sweetness.
- Use a clear glass dish for a more striking visual presentation.
Troubleshooting
Jelly is too soft or does not set.
Increase agar agar to ¾ tsp for the same liquid volume and ensure the mixture reaches a full boil for at least 5 minutes.
Jelly is too firm or rubbery.
Reduce agar agar to ¼ tsp and verify you did not over‑boil the mixture.
Fruit pieces sink to the bottom.
Lightly coat the fruit pieces with a thin layer of agar solution before adding, or add them after the jelly has partially set (about 5 minutes of cooling).
Storage
Refrigerator: Airtight container, up to 2 weeks
Freezer: Not recommended; texture may become grainy
Room temperature: Can sit at room temperature for a few hours but may soften
Make-Ahead Tips
- Prepare the jelly a day ahead; keep it sealed in the refrigerator.
- Pre‑mix agar agar with the dry sugar to ensure even distribution.
Frequently Asked Questions
What is the cultural significance and history of Liu Che Coconut Jelly in Cantonese cuisine?
Liu Che Coconut Jelly (often called lychee jelly) is a traditional Cantonese dessert that showcases the region’s love for fresh fruit and light, gelatinous sweets. Historically, fruit jellies were served during festivals and family gatherings as a refreshing palate cleanser.
What are the traditional regional variations of Liu Che Coconut Jelly in Chinese cuisine?
In Guangdong, the jelly is typically flavored with coconut water and agar‑agar, while in other parts of China it may use gelatin or be sweetened with rock sugar. Some regions add a splash of rice wine for extra aroma.
How is Liu Che Coconut Jelly traditionally served in Cantonese households?
It is usually served chilled, cut into small cubes, and presented on a small plate. It can be eaten plain, with a drizzle of sweetened condensed milk, or used as a garnish for tea and light desserts.
On what occasions or celebrations is Liu Che Coconut Jelly typically enjoyed in Cantonese culture?
The jelly is popular during Lunar New Year, wedding banquets, and summer tea parties because its cool texture and subtle sweetness complement hot dishes and festive meals.
How does Liu Che Coconut Jelly fit into the broader Cantonese dessert tradition?
Cantonese desserts often emphasize texture and natural fruit flavors. This jelly embodies those principles with its delicate, Jell‑O‑like consistency and the fragrant taste of lychee and coconut.
What are the authentic traditional ingredients for Liu Che Coconut Jelly versus acceptable substitutes?
Authentic ingredients include fresh or canned lychee (liuches), coconut water, cane sugar, and agar‑agar powder. Substitutes can be fresh lychee, simple syrup instead of canned syrup, and gelatin if a non‑vegetarian option is acceptable.
What other Cantonese dishes pair well with Liu Che Coconut Jelly?
It pairs nicely with dim sum, chilled herbal teas, or as a garnish for mango sago pudding. The light sweetness also complements savory dishes like steamed fish by providing a palate‑cleansing bite.
What are the most common mistakes to avoid when making Liu Che Coconut Jelly at home?
Common errors include not bringing the agar mixture to a full boil, using too little agar which results in a runny jelly, and adding fruit too early causing it to sink. Follow the timing steps precisely and add fruit after pouring the hot liquid.
Why does this Liu Che Coconut Jelly recipe use agar‑agar instead of gelatin?
Agar‑agar is plant‑based, giving a firmer, more translucent set that holds up better at room temperature. It also aligns with the vegetarian tradition of many Cantonese desserts, whereas gelatin would require animal collagen.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking specializes in easy‑to‑follow Asian home‑cooking tutorials, focusing on traditional Cantonese dishes, quick weeknight meals, and creative uses of pantry staples.
Last updated: August 24, 2026
