Japanese Konjac Jelly with Fruits (Vegan) (GF)
User Reviews
5
Japanese Konjac Jelly with Fruits (Vegan) (GF)
Description
This vegan, gluten-free dessert uses konnyaku powder to produce a gelatinous jelly that is both firm and slightly chewy. The recipe starts by cutting fruit into bite-size cubes and chilling them. The jelly base is prepared by heating a combination of konjac powder with water or coconut water, stirring continuously to remove lumps and then simmering to ensure a stable gel. The jelly is poured into a shallow container to set in a thin layer, which is then cut into cubes matching the fruit pieces.
The jelly’s texture contrasts with the fresh fruit’s juiciness and sweetness, providing a refreshing mouthfeel. This dessert is served chilled, sometimes garnished with mint leaves for aroma and color, making it well-suited for warm weather or a light, palate-cleansing treat.
Because konjac jelly can present a choking risk, it should be consumed carefully and not served to very young children or elderly individuals. Serving chilled enhances its taste and texture, and shaved ice can be added during hot weather for extra refreshment.
Ingredients
- Fruit A mix of citrus fruits is great- oranges, pineapple, mango and kiwi- but I usually just use whatever I have on hand!, of choice, cut into ½ inch/1.25cm cubes; suggested equal amount to jelly
- 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 If you really need some sweetness, use coconut water which is naturally sweet- the instructions are exactly the same whichever you use, amount per konnyaku powder instructions, usually 1 litre
- mint leaves optional for garnish
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 konjac jelly carefully; it can pose a choking hazard for very young or elderly individuals.
- Best served chilled; shaved ice can be added for extra refreshment in summer.
User Reviews
Overall Rating
5
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