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.
| Servings | Prep Time |
| 8 pieces | 15 minutes |
| Cook Time |
| 15 minutes |
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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.
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Ingredients
- 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
Instructions
Prepare the mandarin orange
- 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.
Prepare the konnyaku jelly and pour into mold
- 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.