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Ingredients: • 1 can sour sop nectar or more to taste • 1 tablespoon sugar • 1 envelope (9g) unflavored gelatin, or sufficient agar agar to thicken water Preparations: • Pour nectar into a large measuring cup and add sufficient water to make 500 mL (2 cups) of liquid • In a small pot, mix all ingredients together and stirring constantly, bring to a simmer • Pour this mixture into a dish and allow to return to room temperature • Cover tightly and refrigerate for several hours until firm. • Cut chilled gelatin into cubes and serve. If desired, add some additional soursop nectar
Cook Indonesian
