Brown Sugar Syrup Jelly

Mix cute colours up with traditional Japanese flavours for a mountain of mini-treats.


Serves: 4

    • 500ml water
    • 150g brown sugar
    • 1 sachet (approx. 11g) of powdered gelatine*
    • soy milk, unsweetened


*if you’re vegetarian, you can replace this with agar agar, or kanten, a vegetable gelling agent made from seaweed. Check the packet for how much you should use



  1. Place the water and brown sugar in a pan and heat gently.
  2. Stir the mixture until all the sugar has dissolved.
  3. Once the sugar has dissolved, add the gelatine to a little water, mix well, then add to the pan.
  4. Once the gelatine has dissolved, turn down the heat, and leave to cool for a few moments. Once cool, pour into mould(s) and leave to set in the fridge for 4-5 hours.
  5. Once set, slice or spoon the jelly into a serving dish, and smother with soy milk.