Roselle Hawthorn Konnyaku Jelly
Desserts

Roselle Hawthorn Konnyaku Jelly

Posted

8 November 2016

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Konnyaku is a Japanese favourite, and has been consumed for over 2000 years. It is derived from the root of a plant named Konjac, and is high in fibre as well as contains zero fat, which makes it a good ingredient for maintaining one’s wellbeing.

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When taken with foods, it reduces the speed that sugar is processed by the body which prevents spikes in blood sugar levels. Studies also indicate that konnyaku helps to lower cholesterol levels. Konnyaku is ideal for weight reduction since Konnyaku forms a jelly-like material and expands about 30-50 times in the digestive system thus leaving you feeling full for longer and staving off hunger pangs. Konnyaku also cleans the digestive tract of toxins.

Konnyaku is ideal to serve during the festive seasons when most tend to overindulge. It has a lovely chewy texture that makes it the perfect choice for making a healthier and low-calorie jelly. You can easily get konnyaku at any super market, just remember to always buy the plain ones without colouring and sweeteners. Unlike gelatin, they set very well and very quickly in the fridge, and is best served chilled. Combined with hawthorn and roselle, it makes for a healthy dessert that will support your digestive system.

Note: Konnyaku contains high fibre and is highly viscous. For young kids or the elderly who have issues with the oesophagus, make sure you cut it up into very small cubes to avoid choking.

Ingredients:

  • 600ml water
  • Roselle (dried - 5 pieces; fresh -10 pieces)
  • 10g Konjac/Konnyaku powder
  • 1 sun dried plum
  • Brown rice syrup to taste
  • 10 pieces or 5g dried Hawthorn berry 

Equipment:

  • Jelly mould
 

Method:

  1. Bring the water to boil in a saucepan on medium heat.
  2. Add in plum, roselle, hawthorn and let boil for another 10 minutes.
  3. When the water turns red take out the ingredients, leaving just the liquid.
  4. Slowly add the brown rice syrup. You can also use molasses or honey, but I find that brown rice syrup works best for me.
  5. Stir till the syrup dissolves, then turn down the heat.
  6. Put in the konnyaku power and continue to stir until everything dissolves.
  7. You may want to stir faster to prevent the konnyaku powder from clumping.
  8. Pour the liquid into the mould and set it out to cool.
  9. When it is no longer hot, put it in the fridge for at least an hour to cool and set further before serving.


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