Name: Konnyaku Jelly Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 1x 250g Package Konnyaku Jelly Premix (plain or original).; 1.25 litres Water (I used 1 litre water and 250ml syrup from the canned fruits).; Canned Fruits, optional.; If using, reserve 250ml of the syrup and replace the same amount to the water level above.; Flavour Essences, optional.; Use the flavour of fruits you have chosen to make in the recipe.; Food Colouring, optional.

A quick check with my K.O.A.T (knower of all things) Wiki, calls it konnyaki, konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam. I have decided to name my post as simply as Konnyaku Jelly since I’m quite sure no one would want to taste the devil’s tongue! Why so many scary, eerie name for a product that has health benefits and is a traditional Japanese medicinal food and healthy snack consumed for more than 2000 years? You can easily Google the nutritional and health benefits of eating Konnyaku noodles, steaks and jelly. There are also many recipes on YouTube, too.

Japanese konnyaku is made by mixing konjac flour with water and limewater.

Konnyaki Jelly Recipe

Some Utensils needed:

For example, you may use canned peaches and therefore need peach essence and yellow food colouring. Follow instructions on the manufacturer’s if using. Also, see variation below.

Blocks of konnyaku jelly moulds are bigger and usually odd shapes than regular moulds. This is specifically made with the intention for better grip and size to prevent choking.

WARNING

Konnyaku jelly products may pose CHOKING HAZARDS!!!
Take special care when you are eating.
You think you have digestion problems click here to get Singapore’s most comprehensive sensitivity test
DO chew properly before swallowing.
DO NOT suck the jelly from the cups or mould as with enough force it may unintentionally lodge in your trachea and it is extremely difficult to remove if it gets stuck down the throat.
I do not recommend giving these to very young children or elderly persons for reasons stated above.

Konnyaku Jelly Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

1x 250g Package Konnyaku Jelly Premix (plain or original).
1.25 litres Water (I used 1 litre water and 250ml syrup from the canned fruits).
Canned Fruits, optional.
If using, reserve 250ml of the syrup and replace the same amount to the water level above.
Flavour Essences, optional.
Use the flavour of fruits you have chosen to make in the recipe.
Food Colouring, optional.

Instructions

Step 1

Put Konnyaku Jelly Premix and Water (syrup of Canned Fruits, optional), in a saucepan. Bring to a boil.

Step 2

Stirring frequently, let it simmer till liquid is reduced enough to form jelly. (You can do a test by dropping a spoonful of the liquid into icy water. If they form well, they are ready).

Step 3

Remove from heat and keep stirring until the bubbles dissipates.

While the jelly
is simmering in the pot, prepare the canned fruits and jelly mould.
Rinse the jelly mould. Put canned fruits, if using into the moulds – you
may need to cut the fruits to fit in the mould.

Step 4

Pour the cooked and slightly cooled konnyaku jelly into the moulds. Let them cool further and refrigerate them till needed.

Step 5

Refrigerate the jelly and serve cold.

Notes

Variations

Use light herbal or flower tea infusion, fruit or even vegetable juices instead of water.
Use fresh fruits that are soft like mango, kiwi, or even the Chinese herb goji berries or reconstituted dried longans.
I have seen sliced fruit cakes (those Christmas/wedding fruitcake) instead of fruits.

Konnyaku Jelly Recipe – konnyaki