Konnyaku Jelly

Prepare jelly moulds.

Mix sugar and Konnyaku powder in a small bowl.

Fill moulds with Konnyaku mixture by starting with 1/3 full. Then follow by another 2/3. Set aside to cool before refrigerating to chill and set. It takes about 3 hours. Best to leave it overnight. Remove the jelly from the mould before serving.

For shortcut, you can opt for fresh fruit juice sold in the supermarket. I used Marigold peel fresh apple juice (with no sugar added).

Best to consume with 2 days if fresh fruits are used.

Konnyaku jelly moulds (as shown in the photo below) are availabe at any Phoon Huat outlets (a shop selling baking ingredients and tools in Singapore).

Parents and caretakers should be aware that jelly products containing Konnyaku may pose choking hazards as it is extremely difficult to remove if it gets stuck down the throat. Thus, it is not suitable to serve children below 4 years old and the elderly. Even for older kids and adults alike, to prevent getting choked unnecessarily, it is recommended that the jelly be first cut or bite into smaller pieces and properly chewed before swallowing.