Sweet and refreshing! As if a matchmake in heaven, the zesty yuzu complements the natural sweetness of the orange. Springy and light for your palette, this is a perfect dessert for the hot and humid weather. Enjoy the fresh, citrusy burst of flavours from these konnyaku jelly, a recipe shared by Ann Low.
These are the list of ingredients that you’ll need: Japanese mandarin orange, yuzu juice drink, agar agar powder, castor sugar, fresh lemon and konnyaku powder.
Start off by preparing the mandarin orange first. Peel off the skin and break it up into wedges. Then, carefully peel off the thin membrane. Place one to two pieces of pulp into the mould and set aside.
To prepare the konnyaku jelly, pour the yuzu juice, agar agar powder and sugar into a sauce pan and mix evenly. Proceed to turn on the fire and heat it up until it reaches a gentle simmer. Next, pour in the konnyaku powder and stir until the powder has dissolved completely.
For easy pouring, transfer to a measuring cup and pour into the mould. Here’s a tiny tip! Remember not to let the konnyaku mixture stay stagnant for too long as it will harden up. Once all the mould has been filled up, leave the jelly to cool and refrigerate before serving.
There you go! A thirst-quenching dessert for a sunny day. Make these for your family gathering or even a picnic! I’m sure they will be wiped out in a couple of minutes. You can share this recipe with your loved ones too! Interested in more recipes by Ann Low? Head over to her blog to check them out!
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