Almond Konnayaku Jelly

I promised my girls to make them some Konnyaku jelly.  I always made the konnyaku jelly to bring to friend's house or party and my girls always complaint that they never got to eat it.  Poor thing right?  So, this time I made it all for them.  I have a canned of evaporated milk and I loved almond jelly so decided to make it almond jelly.  I added slightly more water so that it was not as chewy as usually we liked our almond jelly soft.  Almond jelly was best served with mixed fruits or canned longan (picture shown) or lychee.  It was a great party favorite dessert too.  Truly delicious!

If you don't have the konnyaku jelly, just use the normal plain jelly powder and added some evaporated milk or milk and almond essence.  Usually the milk is an added on as this almond jelly should be enjoyed soft.  Read the direction at the back of the box and change according to package direction.

Ingredients:

1 package of Redman Konnayaku jelly powder (10oz)

1 cup of white sugar

950ml water

150ml evaporated milk

1.5 tsp. almond essence

Method:

1.  In a bowl, mix together the jelly powder and sugar.  Set aside.

2.  In a large saucepan, boil the water and evaporated milk.  When almost boiling, add in 1 above, stir to dissolve the sugar.  When boiling, turn the heat off and keep stirring until bubbles become less.

3.  Pour into prepared konnyaku jelly molds.  If not, just pour into a rectangular pyrex pan or any deep shallow pan would do.  Let cool.

4.  Put in the refrigerator to harden, at least an hour.  Open a canned of longan or lychee and serve with this almond jelly.