Pudding & Dessert
Fresh Lychee Pudding with Rose Syrup Sauce
Prep
20 min
Cook
10 min
Servings
6
Level
Easy
A clear, refreshing pudding studded with sweet lychee pieces, drizzled with a fragrant and beautiful rose syrup sauce. Perfect as a special dessert for celebrations or for breaking your fast, since its texture is light and never overly rich. The combination of floral aroma and juicy lychee flavor will have anyone coming back for just one more spoonful.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 14 grams plain agar-agar powder (not instant jelly)
- 150 grams granulated sugar
- 900 ml drinking water
- 300 grams canned lychees, drained, reserve the liquid
- 150 ml reserved canned lychee liquid
- 60 ml rose syrup
- 300 ml drinking water for the sauce
- 30 grams granulated sugar for the sauce
- 6 leaves fresh mint leaves for garnish
- 200 grams ice cubes for serving
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👩🍳 Instructions
- 1 Prepare 6 small pudding molds (mini bowls or pudding cups) and arrange them neatly on a tray.
- 2 Pour 900 ml of drinking water into a saucepan, add the agar-agar powder and 150 grams of granulated sugar, and stir well before turning on the heat so the agar-agar doesn't clump.
- 3 Cook over medium heat while stirring continuously for 5-7 minutes until it boils and the liquid looks clear with no agar-agar granules left.
- 4 Add the canned lychee pieces and 150 ml of the reserved lychee liquid into the agar-agar mixture, stir well, and cook again for 1-2 minutes until it boils, then turn off the heat.
- 5 Pour the pudding mixture into the prepared molds, making sure the lychee pieces are spread evenly in each mold, and let the steam escape at room temperature for 15 minutes.
- 6 Place the pudding in the refrigerator and chill for at least 3 hours or until fully set and firm to the touch.
- 7 While waiting for the pudding to set, make the rose syrup sauce: mix 300 ml of drinking water, 30 grams of granulated sugar, and 60 ml of rose syrup in a bowl, stir until the sugar dissolves completely, then store in the refrigerator.
- 8 Once the pudding has set, unmold it by briefly dipping the bottom of each mold in warm water, then gently flip it onto a serving plate.
- 9 Pour the chilled rose syrup sauce over the pudding, add a few ice cubes around it, garnish with fresh mint leaves, and serve immediately.
💡 Tips
• Use good-quality canned lychees so the flavor is naturally sweeter and not too tart.
• Don't forget to stir the agar-agar before heating so it doesn't clump while cooking.
• The rose syrup sauce can be made stronger to taste by adding more syrup.
• Serve the pudding very cold so the refreshing sensation really comes through, especially in hot weather.
📊 Nutrition Facts / serving
145
Calories (kcal)
1 g
Protein
0 g
Fat
35 g
Carbs
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