Konnyaku jelly has a different texture as compared to other jellies and wherever they’re served, they always end up being a hit! Before we share with you our secret concoction for these refreshing wobblies, here’s what you need to know about konnyaku.
Konnyaku is actually a traditional Japanese jellylike health food that comes from the Konnyaku potato or the oxide calcium extracted from eggshells. This potato is native to Indonesia and usually grow in the wild in Southeast Asia and China regions but in Japan, its is cultivated for food.
The Japanese have been consuming Konnyaku for over 1500 years and was introduced to Japan as a medicine. 97% of Konnyaku is water and three percent is Glucomannan, or dietary fibre. It is also rich in minerals and very low in calories. Glucomannan can be difficult for us to digest which is why Konnyaku’s low content of it makes it easy to digest and is considered as a “no calorie” food.
That’s not all it also normalises the level of cholesterol, prevents high blood pressure and normalises the level of sugar in the blood. All this time we merely thought Konnyaku jellies were just another appetizer but what do you know, they’re healthy as well! However, these jellies can be pretty pricey so we cooked up a whole batch of these over the new year and since we’re feeling generous, here’s a DIY recipe you can make on your own!
You will need:
1 pack (20 g) Konnyaku Jelly powder
350 g sugar
1700ml water
1 large can of peaches (or any other fruit of your choice such as mangoes, longans, strawberries, dragon fruit or pineapples)
6 plastic jelly moulds (available at RM1.50 at most bakeries)
2 tbsp of selasih seeds
1/2 tsp of citric acid
2 pieces of pandan leaves
Method:
1. Stir together jelly powder and sugar in a bowl thoroughly and put the selasih seeds to soak in water to allow it to expand.
2. Meanwhile, pour 1.7 litres of water into a pot and gently stir in the jelly powder and sugar mix.
3. Keep stirring until all the powder mixture has been completely dissolved.
4. When the water is boiling, let it continue to boil for another 10 minutes. At this point you may stir in the selasih seeds but don’t forget to drain the water first.
5. Turn of the fire after 10 minutes and pour in 1/2 teaspoon of citric acid.
6. While you’re waiting for the liquid to boil, cut up your fruits into pieces and arrange them in your jelly moulds. Don’t put too many or else there won’t be much jelly to fill it with.
7. After switching off the flame on your jelly mixture, allow it to cool for two to three minutes before pouring them into the trays. Don’t let it sit too long in the pot because it may solidify.
8. Allow the jellies to cool for another 30 to 40 minutes, check to see if they’ve solidified before popping them into the refrigerator to chill them. Use a toothpick or knife to gently pop them out of the moulds and serve!
This recipe should make you up to seven trays of Konnyaku jelly, that’s 56 pieces all under RM10!
