River Konnyaku Jelly

I had the idea to mimic how flowers usually flow down a stream. Konnyaku jelly is pretty difficult to handle once it has cooled down but look how beautiful these turned out. This is my River Konnyaku Jelly recipe for you to try over the week!

Ingredients:
- 10 grams of unflavoured konnyaku jelly powder (readily available at your nearest Asian grocer)
- 200 grams of caster sugar (you can substitute it with brown sugar)
- 960 milliliters of boiling water
- juice from 2-3 pandan leaves/1-2 drops of pandan flavouring
- 2 drops of turquoise food colouring
- any edible flowers you like

Step:
1. Assemble your molds (I used simple round plastic molds) and arrange the edible flowers in them.
2. In a pot, combine the sugar and konnyaku jelly powder.
3. Pour in the water and bring the mixture to a boil for 8 minutes. Add in the pandan leaves, stirring it so that it won’t stick to the side of the pot.
4. Remove pot from heat and add in the food colouring. Working quickly, use a ladle and scoop in the konnyaku mixture into the molds. Carefully assemble flowers; making sure the flowers are submerged.
5. Place the jelly in the fridge for it to be firm. Best enjoyed cold!