2 nos egg beancurd
1tbsp instant jelly powder
1tbsp agar agar powder
160g castor sugar
1 canned Longan In syrup / Lychee in syrup
1. Pound beancurd with 500ml water in a fruit blender until smooth. Remove and keep aside.
2. Mix the rest of 500ml water with sugar, agar agar powder and jelly powder until well combined . Cook over a low heat until the sugar is complately dissolves and slightley thicken.
3. Add in pounded beancurds, stir well. Pour the mixture into a 8 inches square steaming tray. Level the surface. Leave to cool and chill in the fridge. Remove cut into pieces, serve with longan syrup.