| Prep: 10 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 174 | 0.4g | 0.1g | 43g |
| sugars | fibre | protein | salt |
| 21g | 2.3g | 1.7g | 0.03g |
My heart always fills with joy when I’m about to start up on the Lemongrass Landang Jelly dish. It’s a vegetable-based delight that whispers notes of freshness and wholesome satisfaction. Soft, delicate jellies infused with the invigorating aroma of lemongrass and accompanied by bountiful fruits—it’s a real treat for the senses.
The Midwest Meets Far East
While my roots are well grounded in Nebraskan comfort food, my curiosity often nudges me to venture into unknown culinary territories. The Lemongrass Landang Jelly is a beautiful combination of Midwestern farm fresh fruits and an Asian staple—Landang also known as Sago. This simple yet delightful recipe is reminiscent of traditional Asian gelatin dishes like the Philippine tapioca pearl dessert, Sago at Gulaman.
Benefits of Lemongrass Landang Jelly
Aside from its captivating flavors, this refreshing dessert packs some serious health benefits too. The star of the dish—the lemongrass—has long been known for its medicinal properties which include relief from anxiety, digestion problems, and high blood pressure. Landang, on the other hand, is high in carbohydrates, providing you with the energy you need to go about your day. And let’s not forget the assorted fruits that bring in a spectrum of vitamins, minerals and antioxidants to the mix, helping boost your immunity.
Potential Pairings
If you’re curious about pairing this delightful treat with other dishes, consider serving it alongside Mealie Pap—a favorite of mine, hailing from South Africa. The smooth, creamy texture of Mealie Pap complements the slight tang and distinctive texture of our Lemongrass Landang Jelly. For a beverage, I recommend a classic iced lemon tea—it accentuates the lemongrass flavor wonderfully. And of course, if you’re seeking to stick with classic Nebraskan flair, a simple beef stew would work wonders too.
Just as I cherish the tradition and freshness that my homeland Nebraska offers me, I’m also intrigued and delighted by the flavors and clever techniques from far and wide. In the end, it’s all about good, honest food. That’s why I love this Lemongrass Landang Jelly recipe—it’s simple, it’s tasty, and most importantly, it’s fun!
What You’ll Need
- 3 lemongrass stalks
- 1 cup of Landang (also known as sago)
- 2 cups of water
- 1/2 cup of granulated sugar
- 1 cup of mixed fruits (like strawberries, blueberries, and kiwi), chopped
- 1/4 cup of freshly squeezed lemon juice
- 2 envelopes of unflavored gelatin
- 1/2 cup of boiling water
- Fresh mint leaves for garnish (optional)
Method
Step One
First, you need to prepare the lemongrass. Trim off the lower bulb and remove any tough, outer layers, then crush the stalk using the side of a knife. Cut the lemongrass into 1 to 2 inch pieces.
Step Two
Next, add the lemongrass and 2 cups of water to a pot, bring it to a boil, then lower the heat and let it simmer for about 15 minutes. This will extract the flavor from the lemongrass.
Step Three
While the lemongrass is simmering, rinse the Landang under cold water until the water runs clear. Drain well.
Step Four
After 15 minutes, remove the lemongrass stalks from the pot using a slotted spoon. Add 1/2 a cup of granulated sugar to the pot, stirring until it fully dissolves. Next, add the Landang to the pot and cook for another 15 minutes, stirring occasionally.
Step Five
While the Landang is cooking, prepare your mixed fruits by washing and chopping them into bite-sized pieces. Set them aside.
Step Six
In a separate bowl, add the lemon juice and two envelopes of unflavored gelatin. Stir until the gelatin fully dissolves before adding 1/2 cup of boiling water. Stir this mixture until everything is well combined.
Step Seven
Once the Landang has cooked, add the gelatin mixture and the mixed fruits to the pot. Stir well until all the ingredients are evenly distributed. Allow this mixture to cool.
Step Eight
Pour the mixture into a jelly mold or any container you prefer. Let it chill in the refrigerator for at least 3 hours, or until the jelly has completely set.
Step Nine
Before serving, remove the lemongrass jelly from the mold. You can garnish with fresh mint leaves if desired. Enjoy your refreshing Lemongrass Landang Jelly!
