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.
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.
beautiful i wonder am i able to get this osmanthus flower in sg.
ReplyDeleteJess,
ReplyDeleteTry tea shops, those that sell Chinese tea leaves.
Wow Wendy, you are so capable to prepare all those stuffs.
ReplyDeleteFor 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.
Happy New Year Wendy. Your jelly looks lip smacking my dear. Fantastic photography too.
ReplyDeleteI 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.
ReplyDeleteWah, this jelly sure looks tasty.....nice aroma too!
ReplyDeleteVery healthy dessert! Love the idea... :)
ReplyDeletei also have a packet of konnyaku jelly in my kitchen..just delaying to make that..sigh..btw, those osmanthus are edible , right?
ReplyDeleteLittle Inbox,
ReplyDeleteWhat 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.
It looks so pretty.. Like little jewels.
ReplyDeletewow these really beautiful! they look even better than the commercially sold ones
ReplyDeleteBeautiful jellies there :)
ReplyDeleteWobbly or not, can't see from here:d only know they look very pretty and deliciously refreshing!
ReplyDeleteNot quite sure what konnyaku is, but I do love osmanthus flowers in jelly. I figure they can be prepared with agar agar too?
ReplyDeleteDinewithleny,
ReplyDeleteThanks
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.
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?
ReplyDeletelena,
ReplyDeleteThen yours is mixed with sugar oredi.
Mine is pure konnyaku powder, have to add own sugar.
24 pieces.
These are some lovely jellies!
ReplyDeleteI 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!
ReplyDeleteHi wendy, actually can i use gelatine and osmanthus sugar for this recipe?
ReplyDeleteAmanda,
ReplyDeleteOf 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.
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??
ReplyDeleteAmanda,
ReplyDeleteWhy 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.
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??
ReplyDeleteAmanda,
ReplyDeleteNo 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.
Okay. Thank you :) I will try it out.
ReplyDeleteI 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..
ReplyDeleteesther,
ReplyDeleteThanks for the feedback :)
Hi Wendy, I've heard so much about Osmanthus Jelly, can I know where can i get the Osmanthus flower in KL?.
ReplyDeleteDoris,
ReplyDeleteChinese Tea Shops