Konnyaku Fruit Jelly
Are you a Summer or Winter person? Personally, I enjoy the late late sunsets during this half of the year, but I am rather unfond of the warm days. Anything above 29ºC makes me an unhappy camper. This is so ironic, since I grew up in tropical Singapore!
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I think jellies make a nice, refreshing dessert alternative during our warm summers. They’re easy to make and you can take them to picnics, gatherings and parties as a healthy Summer treat. In terms of jellies, I don’t really like the wobbly soft Western style jellies or the firmer non-springy agar agar jellies. My favourite has got to be konnyaku jellies. It’s got an oddly firm, yet resilient and springy texture that I really really like. So the jelly will sink in a fair bit as you bite into it before it starts to break. Also, the use of citric acid makes the jellies more tangy and generally less sweet, another reason why I prefer konnyaku jellies.
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Konnyaku jellies are often served with fresh fruit pieces inside. I think the best fruits to use are lychees, but I hear mangosteens tastes great in it too. You can put in a few drops of food colouring if you want, but I personally love the look of purely transparent konnyaku with bursts of bright fresh fruit colours inside.
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Konnyaku jellies are very easy to make. Choose the fruits you want to use, cut them into pieces and place them into the moulds. Here, I chose mangoes, strawberries and lychees.
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I was quite generous with my fruit pieces here
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All I did was follow the instructions at the back of the konnyaku jelly powder packet:
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- Mix 1 packet (10g) konnyaku powder with 210g caster sugar
- Pour mixture into 950ml water gradually and stir till a gentle boil, then turn off flame
- Keep stirring for about 5mins, till the liquid doesn’t have too many fine bubbles
- Add 1/8tsp konnyaku citric acid (picture below), stir well
- Pour konnyaku liquid into the fruit-filled moulds 3 times, each time filling 1/3 of the mould (this ensures even distribution of the fruit pieces)
- Chill in refrigerator for 3 hours before unmoulding
1 packet of konnyaku citric acid lasts quite awhile
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Such a simple treat to make! You can go creative with what fruits you want to use. I tried mint leaves here and thought it’s okay, but the heat from the konnyaku liquid on first pour burnt the leaves a little. I found that mangoes tend to be a little more fiddly to work with when making konnyaku, and they make the jellies turn out a touch softer.
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If you’re not convinced yet, how about if I tell you that konnyaku is good for weight loss? Aside for the added sugar (you can always use less), the jelly itself is practically zero in calories. Konnyaku expands in your stomach, giving you a sense of fullness. If you want to eat noodles, try getting konnayaku noodles… at 3kcal/100g, it’s literally carb free!
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For more comforting home recipes, check out my Recipes Section.
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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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These look gorgeous. I wonder if I can pull off my alcoholic jelly shot trick with konnyaku?
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!
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.
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.
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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These were so good at the picnic! :) So refreshing, perfect for summer!
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I'm happy that you liked them! A cinch to make too!
They're very easy to make indeed, definitely should give it a go. I hope we can find the powder in Melbourne.
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….!
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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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!
Could you tell us the band of the molds? I'd love to find them online!
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.
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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They are pretty easy to make, and so so refreshing! Can the powder be found in Australia though?
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!
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!
Where did you buy those jelly moulds?? Tell me ,maybe??
From Singapore. If you look back at the comments thread, you will find the brand name of the moulds.
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.
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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