7.09.2007

longan konnyaku

It was great meeting up with primary school friends Jingying and Xuefang! I can't believe how quickly time flies and how much we've all grown. From immature lil' girls wearing yellow uniforms in an all-girls' school to grown-up ladies. I wonder how we'll be like 10 years from now. lol. *_^ Xuefang said Jing ying won many hearts with her longan konnyaku........ Of course I had to give her recipe a go! ^_____* What is Konnyaku? Wikipedia says it’s a tuber valued for its starchy corm, which leaves me bewilded because of its flavor. The flour derived from this Japanese root is the key ingredient in Konnyaku jelly, giving this much loved snack its signature chewy texture and nutritional value.
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Basically this recipe can be modified to suit whatever kind of fruits and flavor you want. Check out Phoon Huat & Co for the original recipe and video demonstration.
**For the one I made, I reduced the sugar by half since longan water is sweet. Empty out the longan water and add enough water to make 950gm.
Ingredients:
Konnyaku jelly powder, 10 gm ( 1 packet) Caster sugar, 100g
Water, 615g
longan water, 335g
Citric acid or malic acid, 1/8 tsp
longan, 1 can, finely diced ( she said she experimented with many types of brands and HOSEN is the best)
Method:
1.Mix the Konnyaku Powder and Caster Sugar together. Mix well.
2.Pour the Konnyaku Powder and Caster Sugar mixture into longan water/water gradually and stir till boiling.

Important: must constantly stir, without stopping at all!
Food for thought:Learn the art of patience. Apply discipline to your thoughts when they become anxious over the outcome of a goal. Impatience breeds anxiety, fear, discouragement and failure. Patience creates confidence, decisiveness, and a rational outlook, which eventually leads to success. --Brian Adams

3.Turn off the flame and keep stirring for about 5 minutes, till the bubble dissipates and the Konnyaku Jelly solution becomes clear.
4.Add Citric Acid or Malic Acid.
5.put the pieces of cut longan in the moulds, then pour the Konnyaku solution into the moulds for 3 times, every time pour 1/3 of the mould.
6.Chill to set the moulded Jelly solution in the refrigerator for 3 hours before serve. Makes 24 pieces

1 comment:

Rodrigo said...
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Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.