Konnyaku Jelly

KONNYAKU JELLY
(Phoon Huat's recipe, I think..)

 10 grams Konnyaku Powder
 210 grams Caster Sugar
 950ml Water
 1/8 teaspoon of Citric Acid or Malic Acid
 ¼ teaspoon of Flavors - Optional
 ½ teaspoon of Kiwi Seeds soaked in water – Optional
 1 drop of Liquid Color – Optional
 Canned Fruit

1. Mix the Konnayku Powder & Caster Sugar together.
2. Pour the Konnayku Powder & Caster Sugar mixture into water gradually and stir till it boils
3. Turn off flame and keep stirring for about 5 mins, till the bubbles dissipates and the mixture becomes clear
4. Add Citric Acid/Malic Acid, Liquid Coloring & Flavour into the solution. Stir Well.
5. Put the pieces of fruits in the moulds, then pour the Konnyaku solution into the moulds for 3 times, everytime pour 1/3 of the mould.
6. Chill to set the moulded Jelly solution in the fridge for 3 hours before serving.

Yield: 24 jellies

PS: For purchase of REDMAN 250 grams packaging, the measurement of 10 gram is
1 Tablespoon + ½ Teaspoon + 1/8 Teaspoon = 10 grams.

Wolfberries & Sweet Osmanthus Jelly - retry

Re-did the jelly again, and this time round it is much better. I have not found the osmanthus sugar yet but from what i know, it is sold in yue hua chinatown. Instead of the osmanthus sugar, i used osmathus flowers but i brew the osmanthus first for the flavor to develop in the water, then i add the sugar and gelatin and then cold water. After pouring into the mold (i only had the konnyaku jelly molds!) i add the wolfberries (which has been soften with water) and some of the 'cooked' flowers..into the jelly..

Wolfberries & Sweet Osmanthus Jelly

I came upon this book about rice dumpling while hanging out at Page One with my son on Wednesday. In it, was this recipe..yup strange..and i thought it looked simple and tried it..afterall, i was 'tempted' by Saresha with Osmanthus Jelly a few days earlier..

It's easy to do and my daughter said the texture is right (yup, she is my food critic), but i find that maybe i put too much osmanthus or what, but it is quite 'leafy'..and i had to spit some of the flowers/sprigs out. I asked the 'Master' (i try not to ask any 'Masters' unless i have absolutely no choice..lol!)..and he said he uses osmanthus sugar and hence only a bit of the flowers. I have yet to find osmanthus sugar, which i think only sell at Chinatown area..cos i can't find anywhere else in town area...