One of the key ingredients of Konnyaku, a traditional Japanese health food is flour derived from a taro/yam plant. This is mixed with calcium hydroxide or calcium oxide extracted from eggshells. This yam plant known as konjac, Devil's tongue or elephant yam is grown in the mountains of Japan and also in Indonesia.
Konnyaku is a very low calorie food, virtually zero as it contains 97% water and 3% fibre in the form of a viscous substance called glucomannan. It has traces of protein, starch, calcium and also rich in vitamin C.
Although low in calorie, it's high in fibre, non-fat and is good for weight reduction as it's very filling. It also helps in the cleansing of toxin in the intestines, normalises the cholesterol and sugar level and prevents high blood pressure.
Konnyaku on its own tastes rather bland. It is gelatinous, firm and chewy and takes on the flavour of whatever it's cooked in.
A word of caution
Jelly products containing konnayku may pose choking hazards as they can get stuck in the throats. Thus it's not suitable to serve this to children below 4 years of age and to the elderly. It is highly recommended therefore, to cut the jelly into smaller pieces and chewed properly before swallowing.
Konnyaku jelly with young coconut flesh
This one is topped with jackfruit.Recipe for Coconut konnyaku jelly
1 packet (250 gm) of plain Konnyaku jelly powder
Fresh young coconut water + coconut flesh
Preparation (As per instructions)
Pour 1 packet of Konnyaku jelly powder into a pot.
Add in 1250 ml fresh coconut water into the pot slowly. Using a hand whisk, stir continously to prevent the mixture from becoming lumpy. Bring the mixture to a boil, then switch to low flame and
stir for another 3 mins. Turn off flame and add in the enclosed
packet of malic acid and stir till dissolved. Place cut coconut
flesh into the moulds. Pour the mixture into the moulds until full.
Allow jelly to set before placing into the refrigerator. For best result, leave the jelly in the refrigerator overnight.
Remove from moulds and serve.
Note : Various fruit flavoured konnyaku jelly powder is also available and you can add in any type of canned or fresh fruits of your choice.
I'm linking this post to Weekend Herb Blogging hosted by Anh of A Food Lover's Journey.