Fruit Konnyaku #10

It is Monday and I am having that usual ‘I need new ideas’ freaking out moments. I probably never told anybody but I don’t actually have plans. I am making things up as I go along. I am keeping my fruit konnyaku dish as a back up if I don’t come up with anything exotic or new. Since I didn’t have time to shop or do anything else, the konnyaku is making its appearance here.

Blogging every day for 30 days is kinda exciting, not only words flow more freely but I actually grow to love writing more. I started blogging 4  years ago and that blog I started wasn’t this one. I posted pictures and topics that interests me. I made quite a few friends and they remain good friends and most of them still blog. I got my camera and started taking pictures of food, and cooking them. A couple of food blogs were popular three years ago and they were really kind bloggers. They inspired me to start my own. This blog starts to evolve and taking a more solid shape and I am actually very pleased at myself, for sticking to doing something for, well, more than 3 years. Anybody who knows my mother probably would know that I never finish what I started. Classic humanoid character that is. I have always been interested in stories behind people who blogs about food. Mine starts from owning a camera and my reluctance to go outside and shoot outdoor.

I love konnyaku. Everybody loves it. Konnyaku jelly gets famous and becomes household names years ago when it was marketed together with cheap plastic moulds. I always make mine using glass cups. I used the Royal Selangor mould, obviously, and from the top view, these babies look like flowers, don’t they?

Prepare your favorite fruits, I based my fruit choices on their colors. Red, yellow and green. Strawberries, mandarin oranges and kiwi fruit.

Ingredients are konnyaku powder, water, sugar and kaffir lime leaves.

Basil seeds. These needs to be soaked for 30 minutes prior to using. They do look like little freaky frog eggs.

Cut fruit into slices, their size depends on how big your containers / moulds are. I used strawberries, canned mandarin slices and kiwi fruit. I felt kinda cheated since the the kiwi wasn’t green when I cut them through but I resisted screaming at myself.

Combine sugar and konnyaku powder in a saucepan.

Slowly pour water into the pan and stir continuously to try to get the powder dissolve.

Place pan on stove top and cook mixture over high heat. Toss in kaffir lime leaves. Bring it to a boil, about 5 minutes worth of cooking time.

Remove pan from heat. Remove lime leaves from the mixture. Strain basil seeds and add them into the pan.

Pour konnyaku mixture into prepared mould and arranged the fruits as you go. Let cool and set in fridge for 6 hours to overnight.

Print

Fruit Konnyaku

Makes 6 servings

Ingredients:

200 g sugar
15 g konnyaku powder
900 g water
4 kaffir lime leaves
1 tsp basil seeds, soaked and strained
2 kiwi fruits, cubed
150 g strawberries, sliced
312 g canned mandarin oranges, drained

Directions:

Combine sugar, konnyaku powder and water in a saucepan. Stir till powder dissolves.
Add kaffir lime leaves into the pan.
Bring mixture to a boil, high heat. Let boil for a couple of seconds.
Turn off heat and add basil seeds into mixture.
Pour into prepared moulds. Decorate with fruits

This post is part of Royal Selangor 30 Day ChallengeGet Your Jelly on. The special Nick Munro pewter jelly mould is provided by Royal Selangor.

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16 Responses to “Fruit Konnyaku #10”

  1. 1

    thoma — October 10, 2011 @ 8:52 am

    absolute studs..yea like flowers…nice to read your blog emo….blub blub…

    i could never say blogging for thirty days at a stretch is exciting!!!! kudos to you!!

    • Jun replied: — October 10th, 2011 @ 9:01 am

      Thank you, Thoma!

  2. 2

    Nate @ House of Annie — October 10, 2011 @ 9:08 am

    I like the addition of kaffir lime leaves to flavor your konnyaku. We have a plant outside our house – I should try it sometime. Thanks for the idea!

  3. 3

    mycookinghut — October 10, 2011 @ 12:32 pm

    Very pretty and kaffir lime leaves addition make it really special!

  4. 4

    boo_licious — October 10, 2011 @ 5:26 pm

    Very pretty and I like how you managed to sprinkle the basil seeds on top and leave it suspended there.

    Sigh on the “I need new ideas”…been there, done that issue. Getting a bit immune to it all already since I don’t have the time to juggle work and make jellies at night.

  5. 5

    ChopinandMysaucepan — October 10, 2011 @ 6:39 pm

    Beautiful creations Jun! Love the vibrant colour and the “frog eggs” are actually my fave, they look so good and great texture in the mouth!

  6. 6

    Jess — October 10, 2011 @ 7:07 pm

    Oh my gosh! This is absolutely gorgeous, I love love love the look of the fruit encased in the clear. So wonderful. Thanks for sharing : )

  7. 7

    Cheah — October 10, 2011 @ 9:19 pm

    Good idea to add kaffir leaves. Must try ……

  8. 8

    Ninazsyafinaz — October 11, 2011 @ 2:54 am

    Beautiful!!! and it so refreshing also.another recipe for me to try out!Thank you

  9. 9

    Niksya — October 11, 2011 @ 4:43 am

    Very beautiful pyramid of jelly! We must urgently look for forms in Russia!

  10. 10

    Arudhi@Aboxofkitchen — October 11, 2011 @ 5:29 am

    I`m a little late in commenting here, but I`m really stunned looking at how you can manage this competition! Your posts have been all great and fabulous and I hope you can keep the joy up while working for the challenge.
    By the way, I passed a blogger award to you since you`re absolutely in my list, but I know you`re in the middle of something here. I just wanted to let you know :)
    Anyway, semangaaaat!

  11. 11

    Anna — October 11, 2011 @ 6:41 am

    Yes! They really do look like fully bloomed flowers. Very pretty! I love the taste of fresh mixed fruits. This is a healthy, and beautifully served snack…And the best part is, I can go and review colors with my little toddler.

  12. 12

    misbah — October 15, 2011 @ 12:39 am

    Beautiful. I am wondering if this could be done wtih agar agar:) By the way love basil seeds. I use them in a pakistani “street dessert” called Floodah. I didnt know they were called basil seeds :) . Nice blog you have here.

  13. 13

    Lisa — October 18, 2011 @ 5:10 am

    WoW – little works of art! Who needs Jello when you can have something as gorgeous, fresh and flavorful as these?

  14. 14

    Shani — January 25, 2012 @ 12:04 pm

    Hi! I love this recipe and I want to make it for my friends birthday. I was wondering, what is the difference between Konnyaku jelly and just plain old grocery store Gelatin? I only ask because I am not quite sure where to get Konnyaku jelly in the Orange County area. Thanks!

  15. 15

    Sara — March 29, 2012 @ 6:13 pm

    So delicious! Great write up. I’ll give you a site where I got real fruit on powder form, I mix it with milk and ice cream to go healthy. they have mandarin, raspberry, guava, apple, soursop, papaya, pineapple. A lot of fruits and veggies. Enjoy guys! http://www.freshlydried.com

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