one-step konnyaku jelly
vee,
using this packet of konnyaku powder - also from phoon huat - i was able to make the jelly in one simple step. okay, lah, if you want to add the freshly cut strawberry slices, then add one more step.
with this pack, you do away with:
1 weighing 210gm of caster sugar
2 mixing the sugar and the powder
3 adding citric or malic acid
4 adding colouring
5 adding flavouring
i made them for ida. she ate two and your mom ate two. looks like i have to finish the lot myself. someone suggested that i should have used the clear powder to make the jelly, then the bits of strawberry would appear to have been crystallised within the jelly.
7 comments:
The process of making the jelly with the added strawberries is similar to the process of ‘Encapsulation’ which the lower sec. school students do during their plastics workshop sessions in school. The difference is that your product is edible whereas theirs turned out to be plastic souvenirs or paper weights.
Ah, a transparent konnyaku jelly with a strawberry inside reminds me of the transparent candy with a scorpion (or an insect) inside which they sell in Thailand.
BTW, do you know what makes the texture of the konnyaku jelly so crunchy? I sure hope it is not some kind of chemical additive like melamine.
victor,
what is konnyaku
the japanese were well aware of the dietary benefits of these seemingly insignificant tubers known as konnyaku for centuries as was first documented in an age old japanese dictionary called the wamyouruijou. well the "ancient secret" is out! these roots from the taro family are fast becoming the food of choice for households around the world. today, the flour derived from this japanese root has become the key ingredient in konnyaku jelly, giving this much loved snack its signature chewy texture and nutritional value.
taken from phoon huat's website
Thanks for the info, YG. I remember eating a chewy multi-coloured agar-agar when I was a kid. Its texture is not like the normal agar-agar but somewhat like konnyaku jelly except that it was not transparent and not so firm. It was usually cut with a wavy-blade knife into large right-angle triangular pieces. Because of this, at least one edge of the agar-agar would be wavy. I don't seem to find it on sale anywhere nowadays anymore. Do you remember this agar-agar and do you know how to make it?
I think I remember the name now, it's called 綠豆糕 or green bean cake and it's served cold like agar-agar. So is it made from green beans?
victor, are you referring to this type of jelly found here?
No, not that type which is the normal agar-agar. It is softer and not transparent.
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