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Coconut konnyaku jelly


One of the key ingredients of   Konnyaku,   a traditional Japanese health food is flour derived from a taro/yam plant.  This is mixed with calcium hydroxide or calcium oxide extracted from eggshells.  This yam plant known as konjac, Devil's tongue  or elephant yam is grown in the mountains of  Japan and also in Indonesia.
Konnyaku is a very low calorie food, virtually zero as it contains 97% water and 3% fibre  in the form of a viscous substance called glucomannan.  It  has traces of protein, starch, calcium and also rich in vitamin C.
Although low in calorie, it's  high in fibre, non-fat and is good for weight reduction as it's very filling.  It also helps in the cleansing of toxin in the intestines, normalises the cholesterol and sugar level and prevents high blood pressure.
Konnyaku on its own tastes rather bland.  It is gelatinous, firm and chewy and takes on the flavour of whatever it's cooked in.
A word of caution 
Jelly products containing konnayku may pose choking hazards as they can get stuck in the throats. Thus it's not suitable  to serve this to children below 4 years of age and to the elderly.  It is highly recommended therefore, to cut the jelly into smaller pieces and chewed properly before swallowing.






Konnyaku jelly with young coconut flesh


This one is topped with jackfruit.
Recipe for Coconut konnyaku jelly
Ingredients

1 packet (250 gm) of plain Konnyaku jelly powder
Fresh young coconut water + coconut flesh
Fresh jackfruit

Preparation   (As per instructions)

Pour 1 packet of  Konnyaku jelly powder into a pot.
Add in 1250 ml fresh coconut water into the pot slowly.  Using a hand whisk, stir continously to prevent the mixture from becoming lumpy.  Bring the mixture to a boil, then switch to low flame and
stir for another 3 mins.  Turn off flame and add in the enclosed
packet of malic acid and stir till dissolved.  Place cut coconut
flesh into the moulds.  Pour the mixture into the moulds until full.
Allow jelly to set before placing into the refrigerator.  For best result, leave the jelly in the refrigerator overnight.
Remove from moulds and serve.



Note :  Various fruit flavoured konnyaku jelly powder is also available and you can add in any type of canned or fresh fruits of your choice.
      

I'm linking this post to  Weekend Herb Blogging  hosted by  Anh of  A Food Lover's Journey.

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Comments

  1. Sonia ~ Nasi Lemak LoverJuly 28, 2011 at 9:20 AM

    actually i still prefer the normal agar-agar's texture, as this is a bit chewy.

    ReplyDelete
  2. tinyskilletJuly 28, 2011 at 9:48 AM

    These look beautiful...I'll bet they taste as good as they look!

    ReplyDelete
  3. ZoeJuly 28, 2011 at 10:01 AM

    These jelly has lots of topical and style in them. They must be very refreshing when consumed at hot summery days.

    ReplyDelete
  4. ann lowJuly 28, 2011 at 10:05 AM

    My family loves this cooling and refreshing jelly. I'm want to make this too :)

    ReplyDelete
  5. WendyinKK July 28, 2011 at 10:18 AM

    I could eat 10 at one go :p

    ReplyDelete
  6. Biren @ Roti n RiceJuly 28, 2011 at 12:26 PM

    I like konnyaku but I don't know if I have tasted konnyaku jelly. From your description, I may have eaten it without realizing it is konnyaku jelly. I love the fresh young coconut and jackfruit you put in it. It looks delicious!!

    ReplyDelete
  7. ElinJuly 28, 2011 at 3:32 PM

    Cheah...I just make mango ones for the sunday schoold kids ranging from age 7 - 12 :p and they wallop them up in 1/2 hour. I make them thinner using Gertrude's seashell mould so they won't get choke on them :) Thanks for the info about them stuck in the throat. I will not make these for the younger ones then.

    For me, I love the chewy texture and the plus points of these jelly :)

    ReplyDelete
  8. MaryMohJuly 28, 2011 at 6:35 PM

    Mmmm....love this. My girl would go crazy over these. I still have a few packets brought back from home. have to cook them again. Hope you have a great day.

    ReplyDelete
  9. ShirleyJuly 28, 2011 at 8:56 PM

    Thats unique! I've never heard of this ingredient.

    ReplyDelete
  10. ReanaclaireJuly 28, 2011 at 9:14 PM

    I think i wanna make some again one of these days!

    ReplyDelete
  11. lenaJuly 28, 2011 at 9:42 PM

    cheha, such brilliant idea to use coconut flesh and coconut water!

    ReplyDelete
  12. My Little SpaceJuly 28, 2011 at 10:21 PM

    Cheah, you're making salivate! These are perfect for this kind of bad weather.
    Have a lovely evening.
    Kristy

    ReplyDelete
  13. Sokehah cheahJuly 29, 2011 at 12:18 AM

    Sonia
    I like it because it's chewy. There you are, one man's meat another man's poison!

    Lyndsey
    Thank you.

    Zoe
    Oh yes, just what we need in this hot weather.

    Anncoo
    Oh, so I'll keep a lookout for your post on this.

    Wendy
    Really? But it does take quite a bit of chewing.

    Biren
    I'm sure you must have. I like the taste of the coconut in this jelly .... cooling.

    ReplyDelete
  14. JeannieJuly 29, 2011 at 10:11 AM

    I nearly bought this packet of konnyaku jelly recently but put it back lol! now regretting after seeing your lovely jellies here.

    ReplyDelete
  15. Sokehah cheahJuly 29, 2011 at 3:24 PM

    Elin
    I too need to chew it properly before swallowing ... definitely not for the toddlers!

    MaryMoh
    Better cook them before they expire. You have a great weekend too!

    Shirley
    It's nice, chewy, texture not so bland as ordinary agar agar powder.

    Claire
    I'm sure you can handle this, super easy.

    Lena
    Thank you, thank you!

    Kristy
    Yes, we need this in this crazy weather.

    Jeannie
    I'm sure you can go get it again and start making straightaway this weekend.

    ReplyDelete
  16. penny aka jeroxieJuly 31, 2011 at 10:16 PM

    This is really pretty....

    ReplyDelete
  17. Sokehah cheahJuly 31, 2011 at 11:58 PM

    Penny
    Thank you. Hope you're feeling better now!

    ReplyDelete
  18. UnknownFebruary 24, 2013 at 2:59 PM

    i made this jelly , but i love it.

    ReplyDelete
  19. AnonymousMay 10, 2017 at 6:13 PM

    I really need a recipe for Japanese fruit jellies using pure konjac flour. Have found many noodle recipes but none work. I have konjac flour and calcium hydroxide.
    Tailith

    ReplyDelete

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