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Osmanthus Konnyaku Jelly

Saturday, January 8, 2011


I made this jelly for Lyanne's Party. 

Frankly it wasn't all that well recieved, maybe due to the presence of the flowers in the jelly. It was a bit distracting compared to the smooth jelly. But the fragrance of the osmanthus is truly sweet and delightful.

The other day, I was chatting with a blogger friend, and she told me about her latest konnyaku attempts. She found it to be rather clumpy. All due to a change of brand. The brand she is currently using is Jim Willie.

When I wanted to make this jelly, the only brand that I could find is Jim Willie and well, just go with it. I've used this brand before and it has never given me any problems, but that's quite a while ago.  This time, the jelly became very soft, so soft that it feels like I've added 30% more water to it. Usually konnyaku jellies with added acids yield a chewier and firmer texture as the carageenan in it needs acid to activate, but I just don't know why this time, my jelly is so wobbly and soft. It just makes we wonder why.

The recipe is practically very basic. It uses the basic proportion of ingredients of making konnyaku, and basic method too, no adaptations. Except for the addition of osmanthus flowers.

Osmanthus Konnyaku Jelly

1L water
10gm konnyaku jelly
200gm fine sugar /caster sugar
1 Tbsp dried osmanthus flowers
1/8 tsp citric/malic acid

1. Bring water to a boil.
2. Mix konnyaku powder with sugar and sprinkle into boiling water by the spoonsful. Stirring after each 2 spoons.
3. Let the mixture boil for 5 minutes.
4. Put in dried osmanthus flowers and let it simmer for another minute.
5. Put in acid, stir and turn off the heat.
6. Pour jelly mixture into prepared moulds.
7. Let cool down to room temperature and put in fridge to chill before unmoulding.

*To unmould, just pry using a toothpick.

30 lovely notes:

j3ss kitch3n January 8, 2011 at 11:57 AM  

beautiful i wonder am i able to get this osmanthus flower in sg.

wendyywy @ Table for 2..... or more January 8, 2011 at 12:20 PM  

Jess,
Try tea shops, those that sell Chinese tea leaves.

Little Inbox January 8, 2011 at 4:35 PM  

Wow Wendy, you are so capable to prepare all those stuffs.
For the brand of konnyaku jelly powder I got here, I have to add more water.Otherwise, it will turn a bit harder. Just the opposite like yours.

Quay Po Cooks January 8, 2011 at 7:21 PM  

Happy New Year Wendy. Your jelly looks lip smacking my dear. Fantastic photography too.

ICook4Fun January 8, 2011 at 10:01 PM  

I too used Jim Willie Konnyaku brand to make Lychee jelly and it turn out real soft and mushy. I made according to the package instructions. Not sure what happen.

Pete January 8, 2011 at 11:37 PM  

Wah, this jelly sure looks tasty.....nice aroma too!

Jenn@ChasingFoodDreams,  January 9, 2011 at 12:36 AM  

Very healthy dessert! Love the idea... :)

lena January 9, 2011 at 12:56 AM  

i also have a packet of konnyaku jelly in my kitchen..just delaying to make that..sigh..btw, those osmanthus are edible , right?

wendyywy @ Table for 2..... or more January 9, 2011 at 1:25 AM  

Little Inbox,
What brand u used? Tell me please :p



Quay Po Cooks,
Thanks, same to you.



Gert,
Oh, same thing happened to u eh. I think it's the brand la. Last time it was ok one woh, very firm, even w/o the acid, but then this time, so so wobbly. And my other blogger friend had clumping problem. It's so so weird.



Pete,
Still got in my fridge leh, u want?




Jenn,
thanks




lena,
Osmanthus is edible, A lot of ppl use it to make jellies and desserts.
Eh, urs is Jim Willie too eh? That's the only brand in supermarkets these days. Or u got urs from Wah Seng? Today I finally saw the chestnut stall in Jusco, at the food court next to Dorayaki, kekekeke.

Dinewithleny January 9, 2011 at 5:35 AM  

It looks so pretty.. Like little jewels.

Jean January 9, 2011 at 3:40 PM  

wow these really beautiful! they look even better than the commercially sold ones

WyYv January 9, 2011 at 4:10 PM  

Beautiful jellies there :)

Jeannie January 9, 2011 at 7:19 PM  

Wobbly or not, can't see from here:d only know they look very pretty and deliciously refreshing!

Angie's Recipes January 9, 2011 at 7:44 PM  

Not quite sure what konnyaku is, but I do love osmanthus flowers in jelly. I figure they can be prepared with agar agar too?

wendyywy @ Table for 2..... or more January 9, 2011 at 7:55 PM  

Dinewithleny,
Thanks



Jean,
Oh, these are not found to be sold here, so can't compare, LOL.



WyYv,
Thanks



Jeannie,
Haha, should make a video to show how it wobbles left and right, LOL.



Angie,
Konnyaku is a type of jelly derived from the konjac root. It's Japanese in origin. It's a very popular jelly here.
Agar-agar will not give it a clear look. Looks more cloudy.

lena January 9, 2011 at 8:27 PM  

wendy, i got mine from wah seng..quite a big packet..i just looked at the packet this afternoon..250gm/packet. how come so little konnayuku jelly powder for your recipe?how many pieces did you get from the above recipe from your moulds?

wendyywy @ Table for 2..... or more January 9, 2011 at 9:58 PM  

lena,
Then yours is mixed with sugar oredi.
Mine is pure konnyaku powder, have to add own sugar.
24 pieces.

Victor January 10, 2011 at 12:08 AM  

These are some lovely jellies!

kirbie January 18, 2011 at 6:49 AM  

I love the use of flower petals in this jelly and don't think it is distracting at all. I recently had this at a dim sum place and have been wanting to make it ever since!

Amanda,  March 15, 2012 at 12:01 PM  

Hi wendy, actually can i use gelatine and osmanthus sugar for this recipe?

WendyinKK @ Table for 2..... or more March 16, 2012 at 5:25 PM  

Amanda,
Of course you can.
But the amount of gelatin is not the same as the amount of konnyaku used.
Pls go by every 2 cups of liquid, 2 Tbsp of gelatin for a spoonable texture, 4 Tbsp gelatin for a cuttable texture.

Amanda,  March 16, 2012 at 9:58 PM  

Even though if i use the gelatin, i don't have the Osmanthus sugar still i can't make. According to this recipe, my konnyaku jelly powder was 250g so i no need to add sugar?? And the malic acid you add was 1/8 tsp but the packet of my malic acid was 1/4 tsp so do i need to measure the weight then only add inside??

WendyinKK @ Table for 2..... or more March 17, 2012 at 2:38 PM  

Amanda,
Why can't u just use dried osmanthus flower?
If you want to make your own osmanthus sugar, you also need osmathus flower.
Then just follow the instruction on your konnyaku packaging on how to make, but use dried osmanthus flowers instead of adding in osmathus sugar. No need to alter anything, just follow your packaging and add in osmanthus flowers.

Amanda,  March 19, 2012 at 10:24 AM  

So the malic acid I just add in 1/4 teaspoon?? And the water it says on the packet is 1250ml so i just follow that or follow your instruction 1L??

WendyinKK @ Table for 2..... or more March 19, 2012 at 11:07 AM  

Amanda,
No need to modify anything from the packaging.
Just do exactly as per the instructions from the bag as I do not know what is inside, or how much is each ingredient.
The only thing you add in, is 1 Tbsp of dried osnamthus flowers, or as much you u like.

Amanda,  March 19, 2012 at 11:40 AM  

Okay. Thank you :) I will try it out.

esther,  July 2, 2012 at 9:07 PM  

I tried these fantastic jellies using both Jim Willie and Red Man brand. I only use 950ml water without any malic acid. Others follow ur recipe. It turns out really bouncy. Love the romantic flower n fragrant. Thanks for sharing..

Doris,  November 20, 2012 at 10:48 PM  

Hi Wendy, I've heard so much about Osmanthus Jelly, can I know where can i get the Osmanthus flower in KL?.

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