The ratio of white jelly to jelly

The common ratio for making jelly with white jelly is 1:10 to 1:15. The ratio of white jelly to water can be adjusted according to taste requirements. The main components of white jelly are konjac flour or agar, which have strong coagulation and low calorie characteristics, and are suitable for children to consume in moderation. Jelly made with a ratio of 1:10, such as 10 grams of white jelly powder mixed with 100 milliliters of water, has a more elastic and firm texture, making it suitable for pairing with fruit juice or pulp. Mix the white jelly powder with cold water evenly and heat it to boiling. During this period, continue stirring to avoid clumping. After boiling, turn off the heat and pour it into the mold for cooling. This ratio is suitable for making three-dimensional jelly that requires demolding, with a solidification time of about 2 hours.

Using a ratio of 1:15, such as 10 grams of white jelly mixed with 150 milliliters of water, the finished product is softer and smoother, suitable for direct bowl consumption or making layered jelly. It is recommended to heat the liquid to a slight temperature before adding white jelly and stirring to reduce the graininess. If adding acidic fruit juice such as orange juice, it is necessary to increase the amount of white jelly to 1:8 appropriately, as acidic substances may weaken the coagulation effect. The refrigeration storage time should not exceed 24 hours to avoid the precipitation of moisture.

It is recommended to choose food grade white jelly to avoid adding artificial colors or essence. The initial attempt can be adjusted from a medium ratio of 1:12, and fine tuned after observing the solidification state. Children should cut it into small pieces to prevent choking, and infants under 1 year old are not recommended to consume it. If the finished product is too soft, it can be reheated and white jelly can be added. If it is too hard, it can be melted and a small amount of hot water can be added. When pairing with fresh fruits, it is important to ensure that the flesh is completely submerged in the liquid, otherwise it may easily layer.