Ingredients 1 pack of konnyaku jelly power 1250ml of water (you can push it to 1300ml; 300ml of longan juice and 1000ml of water) any type of fruit that you like (I like the combination of golden kiwi, longan (canned), strawberries or jackfruit & toddy palm seeds (canned)) *Note: If you are wondering where to get the konnyaku jelly powder, you should be able to find it at your local Asian grocery story. They come in different flavours, I usually stick to the mango and lychee flavours :)
Method Place fruits in the jelly moulds. Make sure the fruit bits are not too chunky, if the fruit bits are too big, the jelly won't set as nicely and your fruit pieces will fall out.
After the hard part is done, pour 1 packet of konnyaku jelly powder into a pot.Add the 1300ml of liquid into the pot slowly. Stir continuously while adding the liquid to prevent the mixture from forming lumps. Bring the mixture to boil under a strong flame.
After boiling, switch to a small flame. Continue to boil and stir for another 3 minutes.Remove from flame, add malic acid and stir until its dissolved.
Pour the mixture into the moulds until full. Allow jelly to set before placing into the refrigerator.
For the best results, leave the konnyaku jelly in the refrigerator overnight.
