What these three ingredients combine into? A pretty in pink Konnyaku Jelly with kiwi seeds. As for konnyaku powder goes, I still very much prefer the Red man brand. The texture provided by this brand is more chewy as opposed to the other brand that I had tried. I bought these Red man kiwi seeds and konnyaku powder on my last trip home. I always fascinated by the kiwi seeds and so glad that I saw it on the shelf. Now that I have tasted it, I can let you know that this seed is for decoration only. You can't really taste the seeds while eating the jelly. But it sure add a little something to the jelly and makes it very pretty.
I made this rose jelly before and really loved the flavor it gave. So, I decided to share it with my readers. Of course you can omit the kiwi seeds if you don't have it. For the above, I just wanted to showcase the new Konnyaku jelly mold that I acquired at Ng Ming Huat, JB. I simply love the bears and turtles! I heard so much about Ng Ming Huat that while I was in JB, I just had to ask my hubby to bring me there. Luckily he still know the way after these many years. One thing I like to say about this shop is, it seriously needs expansion (or a bigger shop) and organization. The way I had to dig through some products, walked through that shop and came out with dirty hands, I also don't want to say more.
Kiwi seeds (1/2 tsp. kiwi seeds and follow the package direction)
1 pkg of Red man Konnyaku powder (10gm)
1 cup of white sugar
1/4 tsp. Rose essence (preferably the brand above)
1. In a bowl, mix the konnyaku powder and sugar together. Set aside.
2. In a pot, add in the water and stir in (1) and the kiwi seeds. Turn on the heat and stir continuously until it boils. Turn off heat and stir for 5 minutes more or until no more bubbles.
3. Pour into the desired mold and let it set in the refrigerator for 3 hours.
For those who are unfamiliar with Konnyaku jelly can read about it here.