Konnyaku Jelly is a traditional Japanese Jelly with a terrifically bouncy texture. It is so refreshing to eat in summer! Yuzu is one of my favourite citrus fruits but the fresh fruit can be hard to find, even in an Asian country such as Singapore, so I opted to make this yuzu konnyaku jelly recipe with yuzucha (Japanese)/ yujacha (Korean), otherwise known as yuzu tea marmalade, instead.
Why Make This
- Light and refreshing, this yuzu marmalade konnyaku jelly dessert recipe is not just good as a dessert, but also as a palate cleanser in-between courses (if you want to go all fancy during dining!). (I would probably up the citrus factor/ acidity if using it a a palate cleanser.)
- Konnyaku Jelly is super easy to make and versatile too: if you don't like yuzu, you can use other fruit juice such as calamansi juice, pandan, or even lychee and champagne. Alternatively, cut it into smaller pieces and serve with fresh fruits.
- Works for different diets: Konnyaku (also known as konjac) is made from calcium hydroxide and yam (also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam.), so yuzu konnyaku jelly can be served to vegans.
IMPORTANT: konnyaku jelly is a choking hazard and banned in some countries, so please do not serve to young children or the elderly, and CHEW CAREFULLY.
Ingredients
You will need a few simple ingredients for this traditional Japanese dessert:
- yuzu: Ideally fresh yuzu juice but that is SO hard to find (and expensive) so realistically we'll be using Yuja-cheong or yuzu marmalade. I started with 4 tablespoons of homemade yuzu marmalade to 1 litre (33.8 oz) of water. The result was a slightly overly sweet jelly, reminiscent of those jelly pops we used to eat as children. Not unpleasant, but nothing to write home about.
- lemon zest: To emphasize the citrus notes, I decided to reduce the yuzu to 3 tablespoons of yuzu mamalade but add in 1 tablespoon of lemon juice and zest. (Yuzu marmalade on its own is a bit sickly sweet. You can omit the lemon if you have fresh yuzu juice.)
- konnyaku jelly powder: Many brands come mixed with sugar. If using yuzu marmalade, choose a sugar-free powder as the marmalade is already sweet. (You can of course add more sugar if you want, but it won't be very healthy!) If using yuzu juice, use the konnyaku-sugar mix OR add white sugar. If you're worried about the choking, you can replace with agar agar powder, which is also vegan.
- water: you need a liquid to dissolve the konnyaku jelly powder. If using yuzu juice instead of yuzu jelly, reduce the amount of water by the amount of yuzu juice you're adding.
Konnyaku Jelly 101
Konnyaku jelly (or konjac jelly) is really easy to make, but just in case it's your first time using it, I thought I'd have a short konnyaku jelly FAQ/ what to look out for section below.
Once you add the powder to the water, start stirring straightaway
If not, your jelly will be lumpy- both in terms of looks and taste! The jelly may also not set as well as the konnyaku powder setting agent is trapped inside the lumps and there isn't enough to set the rest of the water.
Some people add the powder to room temperature water and others to hot water. I prefer adding it to hot water, as konnyaku sets almost immediately upon contact with cold water. Whichever you choose, remember to stir, stir, stir the jelly solution!
Then pour into the jelly mold- you can also use ice cube trays- and allow to cool.
Note: if your konnyaku jelly powder is non-sweetened, mix the konnyaku powder with sugar before adding to the water.
Let it set for at least 3 hours
For the best result, leave the jelly mixture in the fridge (after cooling) for at least 3 hours (or more!) so that it can set completely.
If you take it out too early, it will be wobbly. Some people may like the wobble but the whole point of konnyaku jelly is the QQ (firm and chewy) texture! (Unlike most other gelatine products (e.g. normal jelly), konnyaku jellies don't dissolve in the mouth, and kids in some countries have actually choked on konnyaku jelly pops, leading to their being banned in those countries. So if you have small kids or elderly people in the home, be careful!)
Frequently Asked Questions
No need to panic! I once added 20% less water and the jelly still formed- it was a bit harder than normal but not everyone could tell. Of course, if you add waaaaaay too much water, then the jelly may not set. Take out a new packet of konnyaku jelly powder and start again (Or, if it's not too late (ie your jelly has not set yet), add more of the powder to your current project and keep stirring!)
One of the amazing things about konnyaku jelly is how versatile it is. If you don't have yuzu marmalade, you can make yuzu jelly using yuzu juice (in place of water) instead. You can also add fruits, kiwi seeds, aloe vera, food colouring etc to your jellies. I like to add things to my jellies to create a contrast in textures, so for this yuzu konnyaku jelly, I often add Nata de Coco. If you've never heard of Nata de coco, you're missing out- it's a gel made from fermenting coconut water which is absolutely delicious!
Konnyaku is a traditional ingredient of Japanese cuisine- you'll find it in sweet and savory recipes (as translucent noodles or blocks.) (This traditional Japanese health food is often used in weight loss products.)
Easy delicious konnyaku jelly recipe
Ingredients
- 3 Tablespoons Yuzu marmalade This is the quantity for 1 litres (33.8oz of water) Please check your konnyaku powder to see how much water it requires and adjust accordingly. For example, if it requires 400g (16.9oz) of water, only 1.5 tablespoons of yuzu and 0.5 tablespoons of lemon zest should be used.
- 1 Tablespoon lemon zest
- 1 Packet Konnyaku jelly powder
Instructions
- Heat up the 1 litre of water. Once it comes to the boil, turn down the heat.
- Add the yuzu marmalade, lemon zest and konnyaku jelly powder. Start stirring immediately
- Keep stirring for 5 minutes then pour into moulds and let the jelly mixture cool.
- Once cooled sufficiently, allow it to set in the fridge for at least 3 hours.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Who will you be making this yuzu marmalade konnyaku jelly recipe for this Christmas? 🙂 (Another good gift jelly idea are these lychee champagne konnyaku jellies- no one I know has ever said no to champagne!)
Ami says
Hello! Im planning to make this dessert and I was curious as to how much sugar you'd use for this recipe. I don't think I saw it in your list of ingredients..thanks.
Ami
Zen says
Hi Ami, thanks for stopping by! The amount of sugar depends on the konnyaku powder you use. Most supermarket konnyaku brands already incorporate sugar so you don't have to add more sugar. For packets without sugar, the standard amount is 220g of sugar to 1 litre of water. However, the yuzu marmalade is already sweet, so you could decrease this to about 180g (more/ less depending on how sweet a tooth you have.) Hope this helps!
Ami says
Thank you so much ! That is what I was looking for@ im using a sugar free marmalade and zero calorie monk fruit sugar...I'm very much looking forward to it! Thank you , kindly!!!
Mly says
Where can I find konnyaku jelly powder? Asian grocery stores? Which section? I want to try making this. Thank you!
Zen says
Hi Mly, thanks for stopping by! If you live in Asia, most regular supermarkets will have them. Outside of Asia, you will need to try the Asian grocery store (those usually stock agar agar powder but not always konnyaku powder- you can use agar as a substitute but it's not as bouncy) or, even better, a Japanese grocer 🙂 Have fun and I hope u like the texture as much as I do!
Chrissie says
Hi. Your recipe called for 1 Tbsp lemon zest but in your comments 'How much yuzu?' you mentioned you added 1 Tbsp lemon juice. Please advise. Thanks!
Zen says
Hi Chrissie, thanks for stopping by - apologies for the lack of clarity in my recipe! I meant to say that I started experimenting by adding 1 T lemon juice but ended up with a final recipe that used 1 T lemon zest instead (as lemon juice can, in my opinion, overpower the delicate yuzu flavour) Hope this makes sense now and hope you like it if you make it 🙂
A says
Hi, I have a question.
What is the difference between ai yee ping(japanese ice jelly)powder and konnyaku jelly powder?
Zen says
Hi A, thanks for stopping by and the interest. Did you mean Aiyu jelly? If so, I have some in my pantry, will share more about aiyu soon! (Aiyu and Konnyaku come from different plants so they're not the same thing)
nancy says
lovely and looks so elegant
Zen says
thank u, Nancy! i do think it's pretty!
Zen says
Thank you, Nancy! Did you have a chance to make it?
Gregory Halpen says
Love yuzu and these looks so pretty! I’ve never used konnyaku. I usually use agar agar, but I’m excited to try this. Thanks!!
Zen says
konnyaku has a chewier texture than agar agar, Greg- i like both but konnyaku is my fave jelly!
charlie says
I'm looking for something to mail to my boyfriend who isn't fond of very sweet things. Do you think this would be okay in the mail? It's winter here, so outside temps are around 40 - 50 degrees F... I just worry about it turning into a puddle lol
Zen says
Hey Charlie, thanks for stopping by! Haha well I live in a tropical country where the temperature is always in the 80s and 90s, so 40-50 F should be good! How long would the mail take though? If it takes too long in the post, that may be an issue!
SK Tan says
Do you have water forms around your set konnyaku jellies placed in the fridge?
What I’m trying to say is that the set jellies seem to be oozing water
So when I try to placed the chilled set jellies into boxes for giveaways , it seems there’s water around. Same even in the fridge.
Thanks.
Zen says
Hi SK, thanks for stopping by, what's the powder- water ratio you use and may I ask which brand of Konnyaku?
amber bonnett says
how much konjac powder is in "one packet"? thank you!
Zen says
Hello! it really depends on the brand you buy from 🙂 I have some packets which contain 50g of powder, some 150g and one that is 1kg! 🙂 Sorry I'm not able to be more specific!!! (the 1kg is a very rare example though- most brands try to keep the quantities down for single-use.)
Siska says
What about the brand you used. How many grams in your packet? I believe if you put too much it would totally change the texture. Thank you.
Zen says
Hi Siska, thanks for stopping by! Yes, you are right that adding too much of the konjac powder or water will change the texture, which is why I recommend following the directions on the packet you buy, as different brands have slightly different ingredients, leading to requiring different amounts of sugar/ water to be added 🙂 E.g. the 1 I am now using is from a 1kg box and I add about 950g of water to 10g of it (as I make a lot of jelly 🙂 ) but the previous brand I used called for 1kg of water to a 100g packet of powder.
Anonymous says
Turns out well. Thank you!
Zen says
awwwww so happy to hear, thanks for letting me know, made my day! 🙂
T says
Yum! I love yuzu and this made a delicious dessert
Zen says
I love yuzu too! Big fan of citrus fruits!