Go Back

Rainbow Jelly with Lemon Sauce


  • 1 envelope agar-agar powder I used Indonesian Golden Swallow brand
  • lemon flavor
  • almond flavor
  • imperial peer flavor
  • water as needed see below
  • sugar as needed see below
  • lemon sauce see below


  • 1 beaten egg
  • 1 cup sugar
  • juice of 2 lemons about 4 to 6 tablespoons
  • grated lemon zest of 1 lemon
  • 1 tablespoon butter


  • Open the envelope and place the agar-agar powder on a plate
  • Pour 1 1/4 cup water to a pan, add in 1 heaping tsp of agar-agar powder and a few drops of lemon flavor, stir well. Mix in 3 tbsps sugar.
  • Bring to a boil, pour mixture into mold. Place in the fridge only until half firm, do NOT let totally firm.
  • Repeat method, only this time drop almond flavor, pour onto the half firm lemon jelly, place back in the fridge, do not let it totally firm
  • Repeat the method once again for imperial peer using the whole agar-agar powder that's left on the plate, pour onto the half firm almond jelly. Place back in the fridge for a couple of hours until all set.
  • Serve chilled or serve with warm lemon sauce


  • In a saucepan, combine egg, sugar, lemon juice and lemon zest; cook over low heat until thickened, stirring constantly.
  • Add butter and stir until butter is melted. Pour over set jelly.