There was a period of time when konnyaku jelly was all the rage amongst people I know. I would see konnyaku jelly made with strawberries, or fruit cocktail, or nata de coco appearing at potluck gatherings and parties. When I first I tried the jelly some years back, I didn’t appreciate it. There is something about the texture of konnyaku jelly that didn’t quite agree with me.
Recently, I came across a couple of food blogs which featured konnyaku jelly flavoured with osmanthus flower. The end-product looked so pretty that I just had to try making it. I was curious to find out whether the subtle fragrance of osmanthus flower would improve my opinion of konnyaku jelly.
I had some help from K and we made this together one lazy afternoon. It was so easy to make! We finished making this in under 20 minutes. That’s it! Such an easy and pretty dessert to make for a dinner party. Unfortunately, the verdict is that I still don’t really enjoy konnyaku jelly.
- 1 box of pre-mix konnyaku jelly powder. I used the one by REDMAN.
- 2 tsp to 3 tsp of dried osmanthus flower. This is available in certain Chinese medical halls.
- 10g to 20g of castor sugar (optional)
- Follow the instructions to make konnyaku jelly provided on the box. I used the one from Redman which calls for 1250ml of water and 250g of pre-mix konnyaku powder.
- Soak the dried osmanthus flower in 1250ml of water for approximately 20 minutes to flavour the water.
- Add konnyaku powder into the water gradually until the mixture starts to boil. Taste the mixture for sweetness and add 10g to 20g of castor sugar if you like it sweeter.
- Pour mixture into konnyaku jelly moulds. Let the jelly cool in the moulds before chilling it in the refrigerator.