Friday, February 06, 2009
Sweet Corns Konnyaku Jelly
I made this to bring to a friend's house. Pineapple in Hokkein is "Ong Lai", signify prosperity for the Chinese. So, Chinese love to serve pineapple tart, pineapple related dish or even a jelly that shaped like a pineapple during the 15th days of Chinese New Year. I picked this cream corns recipe because yellow color is so suitable for pineapple. Pretty or not? The sweet corn konnyaku jelly that I made is not that chewy, it's softer more like a normal jelly. If you want it chewy, follow the 550ml water amount listed.
1 packet of Redman konnyaku jelly powder (10 gm)
1 cup granulated sugar
1 canned of cream style sweet corns (14.75 oz)
750ml water (use 550ml if you want it chewier)
200ml milk (whole, 2%, 1%, skim ~ up to you, I used whole)
1. In a big bowl, combine the sugar and konnyaku powder, stir to mix well, set aside.
2. In a big saucepan, add in the water and milk, bring to a slow boil (watch don't let it over boiled), add in the sugar and konnyaku powder mixture, turn to medium-low heat. Stir until sugar dissolved. Add in the cream style corns, stir to mix well. Turn off switch. Ladle the liquid into the konnyaku jelly molds, or any jelly mold you have.
3. Let it cool at room temperature for a little while before putting it in the refrigerator for 3 hours, or until it harden completely.