Chinese Buffet Jello Recipe: Sweet and Jiggly Jello!
Guess what draws maximum attention in the dessert section of a buffet? Yes, the vibrant jello really pops out and screams for a bite. After a large round of savory food, sweet and soft jello is perfect to charm your palette. Do you know that making jello at home is super easy?
I will share my Chinese buffet jello recipe with you today. This mango jelly recipe is straightforward and requires only a few ingredients. It is so soft that even your toothless babies can eat it. Let’s make some jelly.
Table of Contents
Chinese Buffet Jello Recipe Overview
The preparation and cooking will be completed in less than 20 minutes. Here is a quick overview of the recipe.
| Cuisine: Chinese | Difficulty: Easy | ||
| Total Time: 20 minutes | |||
| Serving | Preparation Time | Cooking Time | Calories |
| 2 persons | 10 minutes | 10 minutes | 148 kcal |
Ingredients Needed for Chinese Buffet Jello Recipe
Ripe mango is the main ingredient here. Check the ingredients list below and get everything ready.
- Mango: 2 ripe mangoes. Choose sweet species for a better flavor.
- White Bean Jelly Powder: 30g of jelly powder
- Sugar: 10g of sugar. As the mangoes are sweet, you don’t need much sugar.
That’s it! Let’s see how you can make the jelly.
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Chinese Buffet Jello Recipe: Step-By-Step Instructions
Even though the recipe is pretty easy, I have broken it into smaller steps to make it easier. Here are the steps.
Step 1: Cut the Mangoes
Wash the mangoes thoroughly and peel them. Then, dice the mango flesh. The smaller you make the mango cubes, the easier it will be to grind them.
Step 2: Grind the Mango
Put the mango cubes in a food processor or grinder. Pour about 300ml of water into the grinder. Then, grind the mango cubes for about 3 minutes or until you get a smooth pulp.
Step 3: Cook the Mango Pulp
Take the mango pulp in a large pot and place it over medium heat. Then, add the white bean jelly powder and sugar to the mango pulp. Mix the ingredients well and turn the heat to low.
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Keep stirring the pulp until it comes to a boil. After simmering the pulp for a few more minutes, take the pot off the heat.
Step 4: Set the Jelly in the Mold
Take a rectangular baking tray or mold and pour the cooked mango pulp into the mold. Shake the mold a few times to level the pulp. Then, let the jelly set for a few hours. After that, you can refrigerate it for some time.
Step 5: Cut the Jelly and Enjoy
Once the jelly is fully set, cut it into large cubes. You can enjoy the jelly directly or use it in a variety of other desserts.
Nutrition Facts of Chinese Buffet Jello Recipe
Eating too much jello can increase your blood sugar level. Check the list of nutrients below and regulate your sugar intake.
- Total Carbohydrates: 21g
- Protein: 4g
- Total Fat: 7g
- Saturated Fat: 5g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 1g
- Total Dietary Fiber: 2g
- Total Sugar: 18g
- Cholesterol: 2mg
- Sodium: 18mg
- Potassium: 255mg
- Calcium: 33mg
- Iron: 1mg
- Vitamin A: 1133IU
- Vitamin C: 38mg
Chinese Buffet Jello Recipe
Ingredients
Method
- Wash the mangoes thoroughly and peel them. Then, dice the mango flesh. The smaller you make the mango cubes, the easier it will be to grind them.
- Put the mango cubes in a food processor or grinder. Pour about 300ml of water into the grinder. Then, grind the mango cubes for about 3 minutes or until you get a smooth pulp.
- Take the mango pulp in a large pot and place it over medium heat. Then, add the white bean jelly powder and sugar to the mango pulp. Mix the ingredients well and turn the heat to low.
- Keep stirring the pulp until it comes to a boil. After simmering the pulp for a few more minutes, take the pot off the heat.
- Take a rectangular baking tray or mold and pour the cooked mango pulp into the mold. Shake the mold a few times to level the pulp. Then, let the jelly set for a few hours. After that, you can refrigerate it for some time.
- Once the jelly is fully set, cut it into large cubes. You can enjoy the jelly directly or use it in a variety of other desserts.
FAQs
The following answers to commonly asked questions about Chinese buffet jello may be helpful to you. Don’t miss them.
Is there a preferred texture for Chinese buffet jello?
Yes. The Chinese buffet jello should have a medium consistency when cooled. It won’t be too firm or chewy. But it won’t be too jiggly either. The texture should be slightly dense yet soft.
Are there any specific fruits or other add-ins commonly found in Chinese buffet jello?
Mango or strawberry jello is commonly found in Chinese buffets. Other than these options, you might see jello topped with tropical fruits or nuts like almonds. Apricot jello is also common in Chinese cuisine.
How should Chinese buffet jello be stored?
You should put Chinese buffet jello in an airtight container before storing it in the refrigerator. The jello will remain good for about 2-3 days in the refrigerator. If you put it in the fridge, let it come to room temperature before eating the jello.
Is mango pudding and mango jelly the same?
Not really. Mango pudding is made using milk, sugar, and mango pulp. On the other hand, mango jelly requires the use of jelly powder or gelatin. But both of these dishes are delicious.
Conclusion
Mango jello is a popular dessert in Chinese cuisine. This dessert is easy to make and tastes awesome. I showed the most basic version of the Chinese buffet jello recipe that you can make with only three ingredients.
Bring life to your dinner table by making some colorful mango jelly following this recipe. I promise everyone will ask for more of this mango jelly. But keep the sugar content in mind before packing your belly with the jelly.
