Skip to main content
logo
Food Advertising by

Coconut konnyaku jelly


One of the key ingredients of   Konnyaku,   a traditional Japanese health food is flour derived from a taro/yam plant.  This is mixed with calcium hydroxide or calcium oxide extracted from eggshells.  This yam plant known as konjac, Devil's tongue  or elephant yam is grown in the mountains of  Japan and also in Indonesia.
Konnyaku is a very low calorie food, virtually zero as it contains 97% water and 3% fibre  in the form of a viscous substance called glucomannan.  It  has traces of protein, starch, calcium and also rich in vitamin C.
Although low in calorie, it's  high in fibre, non-fat and is good for weight reduction as it's very filling.  It also helps in the cleansing of toxin in the intestines, normalises the cholesterol and sugar level and prevents high blood pressure.
Konnyaku on its own tastes rather bland.  It is gelatinous, firm and chewy and takes on the flavour of whatever it's cooked in.
A word of caution 
Jelly products containing konnayku may pose choking hazards as they can get stuck in the throats. Thus it's not suitable  to serve this to children below 4 years of age and to the elderly.  It is highly recommended therefore, to cut the jelly into smaller pieces and chewed properly before swallowing.






Konnyaku jelly with young coconut flesh


This one is topped with jackfruit.
Recipe for Coconut konnyaku jelly
Ingredients

1 packet (250 gm) of plain Konnyaku jelly powder
Fresh young coconut water + coconut flesh
Fresh jackfruit

Preparation   (As per instructions)

Pour 1 packet of  Konnyaku jelly powder into a pot.
Add in 1250 ml fresh coconut water into the pot slowly.  Using a hand whisk, stir continously to prevent the mixture from becoming lumpy.  Bring the mixture to a boil, then switch to low flame and
stir for another 3 mins.  Turn off flame and add in the enclosed
packet of malic acid and stir till dissolved.  Place cut coconut
flesh into the moulds.  Pour the mixture into the moulds until full.
Allow jelly to set before placing into the refrigerator.  For best result, leave the jelly in the refrigerator overnight.
Remove from moulds and serve.



Note :  Various fruit flavoured konnyaku jelly powder is also available and you can add in any type of canned or fresh fruits of your choice.
      

I'm linking this post to  Weekend Herb Blogging  hosted by  Anh of  A Food Lover's Journey.

Comments

  1. actually i still prefer the normal agar-agar's texture, as this is a bit chewy.

    ReplyDelete
  2. These look beautiful...I'll bet they taste as good as they look!

    ReplyDelete
  3. These jelly has lots of topical and style in them. They must be very refreshing when consumed at hot summery days.

    ReplyDelete
  4. My family loves this cooling and refreshing jelly. I'm want to make this too :)

    ReplyDelete
  5. I like konnyaku but I don't know if I have tasted konnyaku jelly. From your description, I may have eaten it without realizing it is konnyaku jelly. I love the fresh young coconut and jackfruit you put in it. It looks delicious!!

    ReplyDelete
  6. Cheah...I just make mango ones for the sunday schoold kids ranging from age 7 - 12 :p and they wallop them up in 1/2 hour. I make them thinner using Gertrude's seashell mould so they won't get choke on them :) Thanks for the info about them stuck in the throat. I will not make these for the younger ones then.

    For me, I love the chewy texture and the plus points of these jelly :)

    ReplyDelete
  7. Mmmm....love this. My girl would go crazy over these. I still have a few packets brought back from home. have to cook them again. Hope you have a great day.

    ReplyDelete
  8. Thats unique! I've never heard of this ingredient.

    ReplyDelete
  9. I think i wanna make some again one of these days!

    ReplyDelete
  10. cheha, such brilliant idea to use coconut flesh and coconut water!

    ReplyDelete
  11. Cheah, you're making salivate! These are perfect for this kind of bad weather.
    Have a lovely evening.
    Kristy

    ReplyDelete
  12. Sonia
    I like it because it's chewy. There you are, one man's meat another man's poison!

    Lyndsey
    Thank you.

    Zoe
    Oh yes, just what we need in this hot weather.

    Anncoo
    Oh, so I'll keep a lookout for your post on this.

    Wendy
    Really? But it does take quite a bit of chewing.

    Biren
    I'm sure you must have. I like the taste of the coconut in this jelly .... cooling.

    ReplyDelete
  13. I nearly bought this packet of konnyaku jelly recently but put it back lol! now regretting after seeing your lovely jellies here.

    ReplyDelete
  14. Elin
    I too need to chew it properly before swallowing ... definitely not for the toddlers!

    MaryMoh
    Better cook them before they expire. You have a great weekend too!

    Shirley
    It's nice, chewy, texture not so bland as ordinary agar agar powder.

    Claire
    I'm sure you can handle this, super easy.

    Lena
    Thank you, thank you!

    Kristy
    Yes, we need this in this crazy weather.

    Jeannie
    I'm sure you can go get it again and start making straightaway this weekend.

    ReplyDelete
  15. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

    I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
    http://erecipecards.com/

    It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

    in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

    Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!


    Please take a look. If you have any ideas or questions, please do not hesitate to write

    Dave
    http://erecipecards.com/
    [email protected]

    ReplyDelete
  16. Penny
    Thank you. Hope you're feeling better now!

    ReplyDelete
  17. i made this jelly , but i love it.

    ReplyDelete
  18. I really need a recipe for Japanese fruit jellies using pure konjac flour. Have found many noodle recipes but none work. I have konjac flour and calcium hydroxide.
    Tailith

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Biscoff Butter Cake ~ 牛油蛋糕

The recipe for this Biscoff Butter Cake is similar to my earlier post of Marble Butter Cake, just that I added an extra ingredient which is, crushed Biscoff cookies.    Instead of mixing the crushed cookies into the batter, I just sprinkled them on top of the first layer of batter and then cover with the remaining batter.   This cake is soft and moist with good texture ..... definitely a recipe for keeps!






Biscoff Butter Cake ~ 牛油蛋糕 

Ingredients   (A)
230 gm unsalted butter4 egg yolks120 gm caster sugar200 gm self-raising flour60 ml milk120 gm Biscoff cookies, crushed1 tsp vanillaa pinch of salt(B)  4 egg whites         50 gm caster sugar
Method Sift the self-raising flour and salt, set aside.Line an 8 inch square pan with parchment paper, set aside.Crush the Biscoff cookies with a rolling pin, set aside.Beat the butter slightly, then add in the sugar and continue beating until creamy.Beat in eggs one at a time.  Add in the vanilla.Sift in the flour alternatively with the milk.In another b…

Salted egg yolk cookies ~ 咸蛋黄酥饼 ~ CNY 2016

Salted egg yolk recipes are getting very popular these days.  There are salted egg yolk with crabs, salted egg yolk with chicken, salted egg yolk with bittergourd and salted egg yolk bun, just to name a few.  Being the inquisitive me, I tried baking the salted egg yolk cookies just to taste what's it like.   It's quite difficult to describe the taste, it's neither totally sweet nor totally savoury, it's a blend of both which makes it unique, yet delicious.


I like the small bits of salted egg yolk in the dough.  I let the dough rest in the refrigerator for more than 2 hours and it was more pliable to handle.


Recipe for Salted Egg Cookies (adapted from 'here')  ~  咸蛋黄酥饼

Ingredients

85 gm butter40 gm caster sugar2 salted egg yolks, steamed for 5 mins and mashed while still hot125 gm plain flour10 gm cornflour1/8 tsp baking powder1 egg yolk, lightly beatena pinch of saltSesame seeds to sprinkle
Method
Sift the flour, cornflour and baking powderCream butter, sugar and p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.