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.
Enjoy the fresh, citrusy burst of flavours from these konnyaku jelly
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.
Break up the fruit into wedges and peel off the thin membrane
Place 1 to 2 pieces of pulp into the mould and set aside
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 the konnyaku mixture into a measuring cup and pour into the mould
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!
Have a recipe that you would love to share with us? Send it to us at https://www.sharefood.sg/submit-recipe/!
Grab the full recipe below now!
| Servings | Prep Time |
| 8 pieces | 15 minutes |
| Cook Time |
| 15 minutes |
|
|
|
|
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.
|
- 7 small sized Japanese mandarin oranges or 2 cans of mandarin orange
- 1 L yuzu juice drink packet
- 1 tsp agar agar powder
- 1 tbsp castor sugar
- 1 tbsp fresh lemon juice
- 1 packet konnyaku powder 10g
- Peel orange skin and break it up into wedges. Carefully peel off the thin membrane and place 1 or more pieces of the pulp into the mould. Set aside.
- In a saucepan, pour in yuzu juice, agar agar powder,fresh lemon juice and sugar. Stir to mix evenly.
- Turn on the fire, heat it up till it reach a gentle simmer.
- Pour in konnyaku powder, stir for about 5 mins till the powder fully dissolves.
- Transfer into a measuring cup and pour it into the mould. #Tip: Do not let the konnyaku mixture stay stagnant for too long, it will harden up.
- Leave the jelly to cool and refrigerate for at least 2 hrs before serving.
Don’t forget to like and subscribe to Share Food Singapore!
 |
 |
 |
Facebook Comments