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Ingredients
- 1 1/2 tbsp gelatin
- 2 tbsp water
- 1 can longans (I used a 565 grams can)
Method
- Mix gelatin and water and stir.
- Leave it for 5 - 10 minutes.
- Drain the longans.
- Collect the syrupy water, about 250 ml.
- Arrange the longans in the molds.
- In a pan, use low heat to warm the syrupy water.
- Add the gelatin and stir well until it all dissolves.
- Pour into molds.
- When the liquid has cooled, put the molds in the fridge to hasten the jellying process.
