5 from 111 votes
Easy delicious konnyaku jelly recipe
This konnyaku jelly recipe sets a fruity, slightly tangy jelly using yuzu marmalade, lemon zest, and konnyaku jelly powder. Heated and stirred until well combined, the mixture is poured into molds and chilled until firm. The result is a lightly flavored, gelatinous dessert with a refreshing citrus note, suitable as a low-calorie treat.
Cook Time
5 mins
Total Time
3 hrs 5 mins
Ingredients
- 3 Tablespoons yuzu marmalade This is the quantity for 1 litres (33.8oz of water) Please check your konnyaku powder to see how much water it requires and adjust accordingly. For example, if it requires 400g (16.9oz) of water, only 1.5 tablespoons of yuzu and 0.5 tablespoons of lemon zest should be used.
- 1 Tablespoon lemon zest
- 1 Packet konnyaku jelly powder
Instructions
- Heat up the 1 litre of water. Once it comes to the boil, turn down the heat.
- Add the yuzu marmalade, lemon zest and konnyaku jelly powder. Start stirring immediately
- Keep stirring for 5 minutes then pour into moulds and let the jelly mixture cool.
- Once cooled sufficiently, allow it to set in the fridge for at least 3 hours.
Cup of Yum
Notes
- If your konnyaku jelly powder is not sweetened, mix any sugar with it before adding to the boiling liquid to ensure even sweetness.
- Adjust yuzu marmalade and lemon zest amounts based on the quantity of water required by your konnyaku powder to maintain flavor balance.
- Konnyaku jelly is low in calories and high in fiber, making it a light dessert option when sugar is omitted or minimized.
- Allow the jelly to set in the refrigerator for at least three hours for proper firmness before serving.