Konnyaku Fruit Jelly Recipe
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!
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.
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.
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.
I was quite generous with my fruit pieces here
All I did was follow the instructions at the back of the konnyaku jelly powder packet:
- 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
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.
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!
For more comforting home recipes, check out my Recipes Section.