Japanese Konjac Jelly with Fruits (Vegan) (GF)

Name: Japanese Konjac Jelly with Fruits (Vegan) (GF)
Prep time: 5 min
Cook time: 10 min
Yield: 1 serving
Ingredients: Fruits of choice, cut into ½ inch/1.25cm cubes- I suggest using as much fruit as jelly (so if your packet of konnyaku powder calls for 1 litre of water, use 2.2 lb/ 1 kg of fruits); Konnyaku Powder; Water, amount depends on the packet of konnyaku powder you're using- check the instructions for the required quantity but it's usually 1litre; Mint leaves, optional for garnish

User Reviews

5.0

102 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Course
Dessert, Appetizer, Snacks
Cuisine
Asian, Japanese

Japanese Konjac Jelly with Fruits (Vegan) (GF)

Uri Fletcher

Report

Delicious, refreshing and easy to make, this dessert is a good way of having desserts but not adding extra sugar or honey! Perfect eaten chilled on a hot summer's day

Share:

I Made This!

76 people made this

Print

21 people printed this

Save this

61 people saved this

Ingredients

Fruits of choice, cut into ½ inch/1.25cm cubes- I suggest using as much fruit as jelly (so if your packet of konnyaku powder calls for 1 litre of water, use 2.2 lb/ 1 kg of fruits) A mix of citrus fruits is great- oranges, pineapple, mango and kiwi- but I usually just use whatever I have on hand!
Konnyaku Powder Preferably choose ones with no sugar added. The recipe works even if the packet has sugar added, but it's not so good for weight loss in that case!
Water, amount depends on the packet of konnyaku powder you're using- check the instructions for the required quantity but it's usually 1litre If you really need some sweetness, use coconut water which is naturally sweet- the instructions are exactly the same whichever you use.
Mint leaves, optional for garnish

Add to Shopping List

Instructions

Cut the fruits into ½ inch/ 1cm cubes and put in the fridge to chill.
Make the konjac jelly according to the instructions on the back of the packet. If you need more tips, check out these osmanthus jelly and yuzu konnyaku jelly links. Key things to note are to keep stirring continuously- if not you'll get a very lumpy, uneven jelly, let the mixture of powder and water boil for about 5 minutes (or till the bubbles disappear) then cool. (Keep stirring as long as the pot is boiling.)
After that, pour the jelly into a large heat-proof container. We don't want the liquid to be more than ½ inch/ 1.25 cm high (as we'll be cutting the jelly into ½ inch/1.25 cm cubes), so if your container isn't large enough, pour the extra liquid into another heat-proof container to set.
Let the jelly cool for about 3h, preferably in the fridge. When mine is too full, I just leave it outside and it still sets (room temperature: 30c/86f) The dessert tastes nicer cold though.
Once firmed up, cut the jelly into ½ inch/ 1.25cm cubes.
Mix approximately an equal number of jellies and fruit cubes per bowl, (optional) garnish with a mint leaf and serve. If you have guest who have really sweet teeth, you can offer them some syrup or honey to pour onto the jelly whilst you have your tasty, healthy, low-calories, no sugar added dessert!

Notes

Chew carefully and don't serve to the very young or old as konjac jelly is a choking hazard!
Tastes best served chilled: you can even add shaved ice in the summer!