Don Signature Crab - Singapore Food Guide

Watermelon Jelly Cubes

Light Singapore-style watermelon jelly cubes made from strained watermelon juice and agar-agar, stovetop-heated and chilled into bite-sized, refreshing treats.

Watermelon Jelly Cubes

About this dish

These watermelon jelly cubes are a simple, crowd-pleasing chilled dessert that feels like summer in every bite — perfect for Singapore’s humid days and neighbourhood gatherings. They are commonly made at home for kid’s parties, potlucks, or as a light finish after a spicy zi char meal; you might even spot hawker-style variations using coconut or pandan in kopitiam dessert stalls. The recipe uses agar-agar, a plant-based gelling agent widely available at NTUC FairPrice, Cold Storage or neighbourhood provision shops.

Ingredients

  • 600 ml watermelon juice (freshly blended and strained through a fine sieve or muslin)
  • 2–3 tbsp caster sugar, to taste (start with 2 tbsp and adjust)
  • 8 g agar-agar powder (about 2 tsp; follow packet instructions — agar brands vary)
  • 1 tsp fresh lime juice (to brighten the flavour)
  • Pinch of fine salt (balances the sweetness)
  • 1 tbsp coconut milk (optional, for a creamy swirl or marbled effect)
  • 50–100 ml lychee juice or strained strawberry juice (optional — swap up to half the watermelon for a fruit twist)
  • Zest of 1 lime (optional, for extra fragrance)
  • Small fresh mint leaves or pandan chiffonade, to garnish
  • 1 tbsp melted gula Melaka (palm sugar) or simple syrup (optional drizzle for a local touch)
  • Ice cubes and cold water (for an ice bath to speed cooling, optional)

Step-by-Step Method

  1. Prepare a small square or rectangular tin (about 15 × 20 cm) by rinsing it with cold water — do not dry: a thin film helps the jelly release later.
  2. Strain blended watermelon through a fine sieve or muslin into a jug to remove pulp and seeds; measure out 600 ml of clear juice for the recipe.
  3. In a medium saucepan, whisk together the watermelon juice, caster sugar, agar-agar powder and a pinch of salt until there are no dry lumps.
  4. Place over medium heat and bring to a gentle boil, stirring frequently. Once boiling, reduce to a simmer and cook for 1–2 minutes (or according to agar packet) to fully dissolve the agar — you should see the liquid clarify slightly.
  5. Turn off the heat, stir in the lime juice and (if using) lime zest. If doing a coconut swirl, stir the coconut milk into a small portion of the hot jelly and pour alternately into the tin for a marbled effect.
  6. Skim off any foam from the surface, then pour the hot mixture into the prepared tin. Leave to cool at room temperature for 20–30 minutes before moving to the fridge.
  7. Chill in the refrigerator for at least 2 hours, or until fully set. For faster chilling, place the tin in an ice bath in the sink while it cools before refrigerating.
  8. To unmould, run a thin knife around the edges, invert onto a cutting board and cut into neat cubes or use small silicone moulds for individual portions.
  9. Garnish each cube with a tiny mint leaf or a dot of gula Melaka, serve well chilled. Store leftovers in an airtight container in the fridge for up to 2–3 days.

Tips & Serving Ideas

  • Agar-agar firms more than gelatin — if you prefer a softer wobble, reduce the agar by 1–2 g but always follow the packet guidance for best results.
  • For crystal-clear cubes, strain the blended watermelon through a muslin cloth and avoid over-boiling which can create foam; skim any foam before pouring.
  • You can buy agar-agar powder and local gula Melaka at NTUC FairPrice, Cold Storage, Sheng Siong or at Chinatown/tekka market stalls; pandan leaves and fresh lime are found at wet markets for the most fragrant results.
  • If serving at a potluck, set jelly the day before and cut into silicone moulds for easy transport — keep chilled in a cooler until serving.
  • Adjust sweetness for children or elder family members by reducing sugar; counteract excessive sweetness with a little extra lime juice.
  • To add a local twist, swirl in a little coconut milk or drizzle with melted gula Melaka for a Peranakan flavour nod.
  • Leftovers keep well in an airtight container in the fridge for 2–3 days — avoid freezing as texture will change.

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