Don Signature Crab - Singapore Food Guide

Watermelon Agar Jelly

A Singapore-style, refreshing watermelon agar jelly made from fresh watermelon juice and agar-agar, chilled till set for a light, hawker-centre-worthy dessert.

Watermelon Agar Jelly

About this dish

This Watermelon Agar Jelly is a simple, tongue-tingling summer dessert that fits right into Singapore life — from kopi breaks at the kopitiam to potluck spreads in the heartland. Made with fresh watermelon juice and agar-agar powder, it’s a fuss-free, vegetarian jelly that’s perfect after a chilli crab feast or as a cooling supper treat on a humid evening in Tiong Bahru or East Coast.

The texture is clean and springy — firmer than gelatin but still soft enough to melt on the tongue — with bright watermelon flavour and a hint of lime to lift the sweetness. Home cooks often add small watermelon cubes or a drizzle of coconut cream (santan) for a Peranakan twist; gula melaka syrup works well as a caramelised counterpoint if you want a deeper sweetness. It’s a great make-ahead dessert for family dinners, potlucks, or festive buffets during CNY or Hari Raya when light, refreshing sweets are welcome.

You’ll find this kind of dessert in hawker centre dessert stalls and modern zi char spots that offer chilled treats, but making it at home is cheap and quick — NTUC FairPrice and Sheng Siong sell ready seedless watermelon and affordable agar-agar powder. The recipe is forgiving: adjust sugar to your fruit’s sweetness, add a squeeze of calamansi or lime for extra brightness, and keep it chilled well before serving. Serve in small bowls or cut into cubes for sharing — ideal when the CBD lunch crowd heads outdoors and you want something easy to tuck into a picnic or family gathering.

Ingredients

  • 600 g seedless watermelon (about 1 small watermelon), cut into chunks
  • 250 ml watermelon juice (blended and strained from the chunks)
  • 150 g watermelon cubes reserved for texture
  • 400 ml water
  • 6 g agar-agar powder (about 1 heaped tbsp) or 1½ tsp agar flakes
  • 60–80 g caster sugar (adjust to taste depending on watermelon sweetness)
  • 1 tbsp fresh lime juice or calamansi juice (10–15 ml)
  • Pinch of fine sea salt
  • 100 ml coconut cream (for drizzling, optional)
  • 1 tbsp gula melaka syrup or honey (optional drizzle)
  • Fresh mint leaves or pandan leaf for garnish
  • Ice cubes or chilled water (for quick cooling, optional)

Step-by-Step Method

  1. Prepare the watermelon: cut 600 g seedless watermelon into chunks, reserve about 150 g in small cubes for texture and set aside in the fridge.
  2. Blend and strain: blend the remaining watermelon chunks until smooth, then strain through a fine sieve into a jug to yield about 250 ml juice. Taste and note sweetness.
  3. Measure the agar: mix 6 g agar-agar powder with 400 ml water in a saucepan and let it sit for 2 minutes to hydrate if using powder.
  4. Dissolve the agar: bring the saucepan to a medium-high heat and stir constantly; once it reaches a rolling boil, reduce to medium and simmer for 2–3 minutes until the agar is completely dissolved (no grains).
  5. Sweeten and flavour: add 60–80 g caster sugar and a pinch of salt to the hot agar mixture, stirring until dissolved. Remove from heat and stir in 250 ml watermelon juice and 1 tbsp lime juice. Taste and adjust sugar or lime like you would at a zi char stall.
  6. Add texture: fold in the chilled watermelon cubes so they are evenly distributed before the mixture cools and sets.
  7. Pour and cool: pour the mixture into a shallow tray or individual moulds. Let it cool at room temperature for 15–20 minutes until it’s no longer steaming.
  8. Chill until set: transfer to the fridge and chill for at least 2 hours (120 minutes) until firm. Agar sets firmer than gelatin and should be springy to the touch.
  9. Serve: unmould or cut into cubes. Drizzle with 100 ml coconut cream or a little gula melaka syrup if using, garnish with mint or pandan, and serve chilled as a refreshing Singapore-style dessert.
  10. Storage: keep covered in the refrigerator for up to 3 days. If the jelly weeps, gently pat dry before serving and add fresh garnishes.

Tips & Serving Ideas

  • Use ripe, sweet watermelon for the best flavour — NTUC FairPrice and Sheng Siong sell pre-cut seedless options if you’re short on time.
  • Agar sets firmer than gelatin: dissolve completely by boiling for 2–3 minutes; if you see grains, keep stirring and simmer a bit longer.
  • Adjust sweetness after mixing the juice with agar. Different watermelons vary: taste and add sugar or a touch of gula melaka for caramel notes.
  • For a Peranakan twist, serve with a drizzle of coconut cream (santan) and a few drops of pandan extract or a pandan leaf for aroma.
  • If you’re short on time, cool the tray in an ice bath before refrigerating to speed up setting, but avoid freezing as it affects texture.
  • Make-ahead: this jelly keeps well for up to 3 days in the fridge — great for potlucks or as a light dessert after a zi char meal.
  • No agar? Use gelatin as an alternative but note texture differences and follow gelatin packet instructions; agar remains vegetarian and heat-stable.

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