A few months ago I had lunch with a friend, Maggie who shared her konjac noodles recipes with us. She has a lovely shop where you can find konjac sponges for face and body, and she enjoys exploring different ways of using this beauty food… Well, she’s done it again! Check out these dessert jellies – you should of seen my face when she presented them to me!
Not only was it incredibly fun to eat flowers, but they were delicious! Sweet, but light and with a fresh pop of blueberries. Trust me, gather the ingredients and give this recipe a go! Can you imagine how pretty they would look served at dinner party, birthday or even for Easter brunch! Your friends will go crazy for them! Plus, Maggie tells me they were super easy to make :)
Flower Jellies
by Maggie of Not a Sponge
Konnyaku (konjac) jellies are generally served with fresh fruit pieces inside. Some of the tastiest fruits are mangosteen, mango, blueberries, red berries and strawberries.
Recipe
1. Place a couple of small pieces of your favourite chopped fruit into moulds and add some edible organic flower petals on top.
2. Mix 1 packet (10g) Konnyaku powder with 150g castor sugar (or create your own natural sugar using the juice from sweet grapes)
3. Pour mixture into 950ml water gradually and stir till a gentle boil, then turn off flame.
4. Keep stirring for about 5 minutes, till the liquid doesn’t have too many fine bubbles
5. Add 1/8 tsp citric acid stir well
6. Pour konnyaku liquid into the fruit-filled moulds 3 times, each time filling 1/3 of the mould (this ensures even distribution of the fruit pieces & petals
7. Chill in refrigerator for 3 hours before removing from the mould.
Singapore Shopping Guide
you can find edible flowers in Cold Storage (I’ve personally seen them at the Parkway Parade Cold Storage) or Lemon Zest
find molds in baking shops like Sia Huat, TOTT or Lemon Zest