Mandarin Orange Konnyaku Yuzu Jelly
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 orangesor 2 cans of mandarin orange
  • 1L yuzu juice drinkpacket
  • 1tsp agar agar powder
  • 1tbsp castor sugar
  • 1tbsp fresh lemon juice
  • 1packet konnyaku powder10g
Prepare the mandarin orange
  1. 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
  1. In a saucepan, pour in yuzu juice, agar agar powder,fresh lemon juice and sugar. Stir to mix evenly.
  2. Turn on the fire, heat it up till it reach a gentle simmer.
  3. Pour in konnyaku powder, stir for about 5 mins till the powder fully dissolves.
  4. 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.
  5. Leave the jelly to cool and refrigerate for at least 2 hrs before serving.