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Japanese White Jello

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Anonymous (not verified)
  Milk 4 Cup (64 tbs)
  Sugar 5 Tablespoon
  Eggs 3 , slightly beaten
  Unflavored gelatin 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Vanilla extract/Almond extract To Taste
  Lychee 1 Can (10 oz) (For Garnish)

Combine the milk and sugar in a saucepan.
Bring to boil over high heat.
Reduce heat.
Gradually stir in the eggs and cook, stirring, for one minute.
Remove from heat.
In a separate dish, mix the gelatin with the water until the gelatin is dissolved.
Stir into the milk.
Add the vanilla or almond extract, mixing well.
Pour into a jello mold.
Cover and chill.
Before serving, garnish with the lychee fruit and drizzle with some of the syrup, if you wish.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1338 Calories from Fat 409

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 21.8 g109.1%

Trans Fat 0 g

Cholesterol 724.8 mg241.6%

Sodium 638.1 mg26.6%

Total Carbohydrates 171 g56.9%

Dietary Fiber 3.7 g14.7%

Sugars 166.9 g

Protein 76 g152%

Vitamin A 33% Vitamin C 337.8%

Calcium 113.6% Iron 23.5%

*Based on a 2000 Calorie diet

Japanese White Jello Recipe