วุ้นลิ้นจี่

Lychee Jelly (วุ้นลิ้นจี่) — Easy Thai Dessert Recipe for Beginners

Introduction

วุ้นลิ้นจี่ (lychee jelly) is a light, refreshing Thai dessert that’s perfect for hot days or as a delicate finish to any meal. This beginner-friendly recipe uses agar-agar (vegetarian) or gelatin and canned or fresh lychees to create a glossy, fragrant jelly with bursts of sweet fruit. You’ll find clear step-by-step instructions, helpful tips, and an estimated nutrition breakdown so you can make วุ้นลิ้นจี่ with confidence at home.

Yield: about 6 servings | Prep time: 15 minutes | Chill time: 1–2 hours

Ingredients for วุ้นลิ้นจี่

• 10 g agar-agar powder (or 10 g powdered gelatin as an alternative)
• 800 ml water (or 700 ml water + 100 ml reserved lychee syrup)
• 200–250 g granulated sugar (adjust to taste)
• 1 can (approximately 400–565 g) lychees in syrup, drained (reserve 100 ml syrup)
• Fresh lychees (optional) — about 200 g, peeled and pitted, can replace canned lychee
• Juice of 1/2 lime (optional, for brightness)
• A pinch of salt
• Rose water or a few drops of vanilla extract (optional, for aroma)
• Fresh mint leaves for garnish (optional)

Instructions

1. Prepare the lychees: Drain canned lychees and reserve about 100 ml of the syrup. If using fresh lychees, peel, pit, and set them aside.
2. Measure liquids: In a medium saucepan, combine 700 ml water and the reserved 100 ml lychee syrup (or use 800 ml water if you prefer no extra syrup). This adds more lychee flavor and subtle sweetness.
3. Dissolve the agar or gelatin: Sprinkle agar-agar powder evenly into the liquid and let it sit for 2–3 minutes to hydrate. If using gelatin, sprinkle it over 50 ml cold water to bloom for 5 minutes and set aside.
4. Heat the mixture: Place the saucepan over medium heat and stir constantly until the agar fully dissolves. Bring the mixture to a gentle boil, then reduce heat and simmer for 2–3 minutes to activate the agar. If using gelatin, remove the pan from heat and stir in the melted gelatin until fully incorporated (do not boil after adding gelatin).
5. Add sugar and seasoning: Stir in the sugar and a pinch of salt until completely dissolved. Taste and adjust sweetness. Add a few drops of rose water or vanilla if using, and the lime juice for brightness.
6. Remove foam: Skim any foam from the surface for a clearer jelly.
7. Add lychees: Let the liquid cool for a minute, then place whole lychee fruits into your molds, cups, or a shallow dish. Pour the warm (not scalding) jelly liquid over the lychees, filling the molds.
8. Cool and set: Allow the molds to cool to room temperature, then transfer to the refrigerator. Chill for at least 1–2 hours until firmly set.
9. Unmold and serve: To unmold, briefly dip the bottom of the mold in warm water for a few seconds, then invert onto a plate. Garnish with mint leaves and serve chilled.

Cooking Tips

Choose agar-agar if you want a firm, slightly springy vegetarian jelly; gelatin gives a silkier, softer texture. Agar sets firmer and at room temperature, while gelatin needs refrigeration to fully set.

Always dissolve agar fully by simmering; undissolved agar will make grainy jelly. If using powdered gelatin, never boil it after blooming—heat destroys its gelling ability.

For clear, glossy วุ้นลิ้นจี่, skim foam from the surface before pouring into molds. Pour the jelly while it’s warm but not boiling to avoid breaking the fruit and creating air bubbles.

Adjust sweetness to your taste and to the sweetness of your lychee syrup. Fresh lychees are less sweet than canned, so you may want to add a bit more sugar or reserved syrup.

To make layered jelly (clear layer and fruit layer), chill the first thin clear layer until semi-set, then gently add lychees and pour the second layer.

Nutritional Information (Approximate per serving)

Serving size: about 1/6 of the recipe

Calories: ~120 kcal

Carbohydrates: ~30 g (mostly sugars from sugar and lychee syrup)

Fat: ~0–0.5 g (negligible)

Protein: ~0.5–1 g (depends on agar vs gelatin)

Fiber: ~0.5 g

Note: Nutritional values are estimates and will vary based on exact ingredient brands, the amount of syrup used, and whether fresh or canned lychees are chosen.

Conclusion

วุ้นลิ้นจี่ is an elegant, simple Thai dessert that’s perfect for beginners and home cooks who want a quick, make-ahead treat. With just a few pantry ingredients and fresh or canned lychees, you can create a refreshing, visually appealing dessert that’s great for parties, family meals, or a light summer snack. Try this easy วุ้นลิ้นจี่ recipe and experiment with aromatic touches like rose water or lime to find your favorite version.

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