Start this recipe a day ahead. Substitute desired amount of food colouring (see notes below) and toss in crushed dehydrated fruit for fruit-flavoured jubes.

Makes
24

Preparation

5min

Cooking

15min

Skill level

Easy
By
Average: 4.2 (55 votes)
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Ingredients

2½ tbs (35 g) powdered gelatine
600 g caster sugar
1 tbs glucose syrup (see Note)
1 tsp pandanus flavouring (see Note)
white sugar, to coat

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Setting time: overnight

Grease and line a loaf pan with baking paper.
 
Whisk gelatine with 125 ml boiling water in a jug until gelatine dissolves.

Meanwhile, place 500 ml water, sugar and glucose in a pan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil and cook for 10 minutes or until liquid reaches 116˚C on a sugar thermometer. Remove from heat. Add gelatine mixture and pandanus flavouring, and stir to combine. Pour into prepared pan and refrigerate overnight. 

Using an oiled knife, cut into 24 pieces. Toss in sugar to coat. Store for up to 2 weeks.

Note

Glucose syrup is from health food shops and major supermarkets.

Available from Asian food shops.

When using food colouring, bear in mind that brands vary in terms of the colour they provide, so you'll need to practice for best results. You may only need 2 drops of some gel pastes to achieve the desired colour, while you'll need to add much more of some liquids and powders. If adding when melting sugar, you need to see how the colour looks in the uncooked syrup and then how that changes when it cooks to a toffee or caramel, and adjust accordingly.

Also try raspberry jujubes.

As seen in Feast Magazine, Issue 17, pg55.

Photography by Dieu Tan.