It is Monday and I am having that usual ‘I need new ideas’ freaking out moments. I probably never told anybody but I don’t actually have plans. I am making things up as I go along. I am keeping my fruit konnyaku dish as a back up if I don’t come up with anything exotic or new. Since I didn’t have time to shop or do anything else, the konnyaku is making its appearance here.
Blogging every day for 30 days is kinda exciting, not only words flow more freely but I actually grow to love writing more. I started blogging 4 years ago and that blog I started wasn’t this one. I posted pictures and topics that interests me. I made quite a few friends and they remain good friends and most of them still blog. I got my camera and started taking pictures of food, and cooking them. A couple of food blogs were popular three years ago and they were really kind bloggers. They inspired me to start my own. This blog starts to evolve and taking a more solid shape and I am actually very pleased at myself, for sticking to doing something for, well, more than 3 years. Anybody who knows my mother probably would know that I never finish what I started. Classic humanoid character that is. I have always been interested in stories behind people who blogs about food. Mine starts from owning a camera and my reluctance to go outside and shoot outdoor.
I love konnyaku. Everybody loves it. Konnyaku jelly gets famous and becomes household names years ago when it was marketed together with cheap plastic moulds. I always make mine using glass cups. I used the Royal Selangor mould, obviously, and from the top view, these babies look like flowers, don’t they?
Prepare your favorite fruits, I based my fruit choices on their colors. Red, yellow and green. Strawberries, mandarin oranges and kiwi fruit.
Ingredients are konnyaku powder, water, sugar and kaffir lime leaves.
Basil seeds. These needs to be soaked for 30 minutes prior to using. They do look like little freaky frog eggs.
Cut fruit into slices, their size depends on how big your containers / moulds are. I used strawberries, canned mandarin slices and kiwi fruit. I felt kinda cheated since the the kiwi wasn’t green when I cut them through but I resisted screaming at myself.
Combine sugar and konnyaku powder in a saucepan.
Slowly pour water into the pan and stir continuously to try to get the powder dissolve.
Place pan on stove top and cook mixture over high heat. Toss in kaffir lime leaves. Bring it to a boil, about 5 minutes worth of cooking time.
Remove pan from heat. Remove lime leaves from the mixture. Strain basil seeds and add them into the pan.
Pour konnyaku mixture into prepared mould and arranged the fruits as you go. Let cool and set in fridge for 6 hours to overnight.
Makes 6 servings
- 200 g sugar
- 15 g konnyaku powder
- 900 g water
- 4 kaffir lime leaves
- 1 tsp basil seeds, soaked and strained
- 2 kiwi fruits, cubed
- 150 g strawberries, sliced
- 312 g canned mandarin oranges, drained
Combine sugar, konnyaku powder and water in a saucepan. Stir till powder dissolves.
Add kaffir lime leaves into the pan.
Bring mixture to a boil, high heat. Let boil for a couple of seconds.
Turn off heat and add basil seeds into mixture.
Pour into prepared moulds. Decorate with fruits.