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Vhun With Tropical Fruits (Thai Jello)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.8174
Energy (kCal)1186.736
Carbohydrates (g)119.9822
Total fats (g)81.1037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First layer: | 2. Place all ingredients for the first layer in a medium saucepan and stir to combine. Place saucepan over high heat and bring to a boil, stirring frequently. Remove from heat. | 3. Pour into a medium pan. I use an 8x8 glass pyrex. Let it sit for about 10 minutes. | 4. In the same saucepan, place all ingredients for the second layer and stir to combine. Place saucepan over medium heat and bring to a boil, stirring frequently. Remove from heat and let cool for three minutes. Carefully pour over the first layer. | 5. Let cool for about one hour, or refrigerate until firm. | 6. To serve, cut into squares and put on a plate. Pour a small amount of the lychee syrup over the jello. Top with lychees and chopped mango. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 cup 0.0 0.0 0.0 0.0
    agar 1 tablespoon 1.3 0.3375 0.027000000000000003 0.0015
    salt 1/8 teaspoon - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    agar 1 tablespoon 1.3 0.3375 0.027000000000000003 0.0015
    water 1/2 cup 0.0 0.0 0.0 0.0
    coconut milk 12 ounces canned 782.446 18.8467 7.7904 81.1022
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1/8 teaspoon - - - -
    lychee 1 can - - - -
    mango 1 diced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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