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
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.