23 responses

  1. leaf
    January 8, 2012

    I like all jellies and this includes the konnyaku type. The ones I usually have are pretty much like the ones you made here!
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  2. badblood
    January 8, 2012

    These look gorgeous. I wonder if I can pull off my alcoholic jelly shot trick with konnyaku?

  3. Fatbooo
    January 8, 2012

    I'm sure you can, guess you start w less water in the recipe, and throw the alcohol in only just before pouring. Cocktail mixology isn't my forte, so I won't be able to suggest what drinks would suit, but you know what? I'd suggest sake… lol!

  4. Fatbooo
    January 8, 2012

    Jellies are so refreshing! But I do notice when you bring them to gatherings, they don't move as quickly as other desserts. Glad you make them similar, I'll be using this again at fakegf's CNY reunion dinner 'petit fours', hahaha! But using mandarin segments.

  5. flower127
    January 8, 2012

    Hahaha I'm totally sold especially now that you've said they're so low in calories :) Perfect dessert!

    I didn't know Konnyaku Fruit Jelly were so easy to make! I'm definitely going to try making some soon ~

    And like you, weather over 28degrees drives me nuts! I much prefer the snow than the sun.

  6. Rachel
    January 9, 2012

    Ooh, these jellies look so bright and tasty. I'm familiar with using Konnyaku in Japanese savoury cooking, however I did not know you could make sweet jellies so easily! And where did you get those gorgeous molds?
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  7. imsohungree
    January 9, 2012

    These were so good at the picnic! :) So refreshing, perfect for summer!
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  8. Fatbooo
    January 9, 2012

    I'm happy that you liked them! A cinch to make too!

  9. Fatbooo
    January 9, 2012

    They're very easy to make indeed, definitely should give it a go. I hope we can find the powder in Melbourne.

  10. Fatbooo
    January 9, 2012

    I'm unfamiliar w using Konnyaku for savoury cooking… so interesting! Should learn to make dishes with it :).

    Mum bought me the molds, I brought them over from Singapore. I wonder if they can be found in Melbourne….!

  11. Hannah
    January 9, 2012

    Oh, so pretttttty! I remember once slaving away ( :P ) to make jelly from scratch with gelatine and, I think, cranberry juice and lychees, and everyone thought I'd just mixed together a packet of aeroplane jelly. Not because of the taste, but just because they never considered I might've made it from scratch. Fail! :P
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  12. Fatbooo
    January 9, 2012

    Lol… it should be considered a friend fail!! Can't believe you made jelly from scratch, I just used powders and feel so proud already, hah!

  13. Jessica
    January 9, 2012

    Could you tell us the band of the molds? I'd love to find them online!

  14. Fatbooo
    January 10, 2012

    Lol. I've checked the moulds – it's called San Neng Crystal Jelly Molds! Hope you manage to find it!

    They make lovely shaped jellies but have to comment that I found them hard to un-mould.

  15. Jenny @ Ichigo Shortcake
    August 17, 2012

    These look really similar to a batch my friend made last year, even the moulds look the same! :D They were totally awesome..a lot more squishier/chewy than regular jelly but not as prone to breaking so good for transporting to places. :) I might make these for a friend’s wedding candy bar. :D
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    • Fatboo
      August 17, 2012

      They are pretty easy to make, and so so refreshing! Can the powder be found in Australia though?

      • Chris
        January 14, 2013

        I just found your website after finding out about the wonder food konnyaku and shirataki seem to be! I don’t know if you’re still looking, but I live in Melbourne and went on a hunt and search for the powder in the CBD. It was hard since I don’t speak an Asian language and only knew the Japanese word konnyaku!

        Anywho, I found a powder that was already mixed with the sugar at the main Asian shop at Melbourne Central. I am going to check out Asian shops in Clayton and Springvale in the next couple of weeks (much closer to me).

        I’m looking forward to making these finally!

      • Fatboo
        January 16, 2013

        Oooo let me know if you can find them, that way we can make these delights so easily in Melb. I’m sure they’re available, just need to know where to look! Good luck with your search!

  16. Miaozi
    September 22, 2012

    Where did you buy those jelly moulds?? Tell me ,maybe??

    • Fatboo
      September 23, 2012

      From Singapore. If you look back at the comments thread, you will find the brand name of the moulds.

  17. Lenny
    September 25, 2012

    I was fascinated the first time my aunt introduced me to konnyaku jellies. In addition to weight loss, they benefit our digestive system too! I don’t need to elaborate further, you know what I mean =).

    I used to make konnyaku jelly with Red Man jelly powder, and shared them with my colleagues and family. I loved them so much I went to Phoon Huat store when I visited Singapore! I still collected many different moulds a few years later until I realized that storage is an issue :P

    Although I have made them many times, I always wonder why the fruits always float the moment I pour the liquid into the mould while your pictures show an even distribution. I don’t remember if I poured it three times, but I remember the liquid in the pan thickened quite quickly. How did you manage to do it? Thanks.

    • Fatboo
      September 25, 2012

      To be honest, I just poured the liquid slowly and gradually, but yes the fruit tends to float, so it’s a fine line between how long you wait between each pour, and how quickly the liquid firms up.

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