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How to Prepare Japanese Konjac Jelly: A Simple Guide
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Lina shared a great way to prepare #konnyaku, or konjac jelly, which is a common Japanese food known for its rubbery texture and often used in various Japanese dishes such as #oden and pork miso soup. Lina suggests boiling your konnyaku in dashi first to avoid any fishy smell and add a punch of flavor!😋 Thank you for sharing, Lina!❤️ 🎥: @takahasheats on Instagram | Mitsuwa Marketplace
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好看又好吃的❤ 蒟蒻果冻Konnyaku Jelly QQ弹弹的 duang duang duang 冰凉爽口 超过瘾 做法巨简单 | 棉花糖YY
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*RECIPE* Refreshing and yummy Osmanthus 'Money Bag' Jelly for dessert after all the feasting! 😋 Would you try this? 🥰 Osmanthus 'Money Bag' Jelly (makes 8) 6g Dried Osmanthus Flowers (~4 tsp) 800g Hot Water 8g Konnyaku Powder 170g Caster sugar 1 tsp Wolfberries (soaked in hot water until puffy; drained) 1. Make the Osmanthus tea: infuse Osmanthus flowers in hot water for 5 mins (without flame). 2. Prepare an 8-cavity silicone truffle mold (you can also use cleaned egg shells) and 8 mini tart m
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