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How to make konjac jelly We will also introduce the secret "adult konjac jelly"

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オトコ中村
Name: otokonakamura
Lives in Kyoto, Japan.
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How to make konjac jelly We will also introduce the secret "adult konjac jelly"

Konjac jelly with plenty of dietary fiber.
Actually, you can easily make it as long as you have all the materials.

I will show you how to make it with your favorite juice and your favorite taste.

【table of contents】
1. Ingredients for konjac jelly
1−1. Description of the material
2. How to make konjac jelly
3. How to make adult konjac jelly
3−1. Adult konjac jelly bonus
4. Konjac jelly summary
5. review
5−1. Review about materials
5−2. Review of how to make
6. Explained in the video

Ingredients for konjac jelly

【Ingredients for konjac jelly】 1 to 2 servings
Favorite juice 150 ml
Konjac flour 2 g
Agar 6 g
Sugar 20 g
Citric acid 1 g

* You may add about 1/2 teaspoon of lemon juice instead of citric acid.

Description of the material

Any juice you like is fine.
Apple juice, orange juice, 100% fruit juice or 10% fruit juice is fine.
Coke is fine.
However, carbonic acid is removed in the process of making carbonic acid, and konjac jelly that is not carbonic acid is completed.

Basically any juice is OK.

Konjac flour is made by processing the konjac ingredients of konjac potatoes into powder to make it easier to use.

It is a smooth powder.

This is not sold to supermarkets.

I bought it at Tomizawa Shoten.
If there is no Tomizawa store nearby, please buy it online.


Agar is a gelatin-like coagulant made from seaweed.

This is also a smooth powder.

This is also not sold to supermarkets.
I bought it at Tomizawa Shoten.
If there is no Tomizawa store nearby, please buy it online.


Citric acid may not be sold at supermarkets, but it is also sold at pharmacies, so it is easy to get.

If you buy konjac flour and agar online, you can buy them together.

The purpose of adding citric acid is only to bring out the acidity, so you can add about half a teaspoon of lemon juice instead.


I don't need to explain about sugar.

It's a hassle to get this material, but once you get over it, it's easy.


Then, as a good item to have, it is a silicon type of heart.
I bought this for 100 yen.

Somehow, konjac jelly has an image of a heart shape, and I make it with this.

Even if it is not a heart shape, a silicon mold is recommended because it is easy to take out the completed konjac jelly.

Even with a resin ice tray, konjac jelly is elastic, so it is not difficult to take it out.

Even if you don't have a mold, you can cool it in a flat bat, harden it, and cut it with a knife.

How to make konjac jelly


First, prepare your favorite juice.
This is apple juice.

Warm the juice to about 30-40 ° C in the microwave.
If the juice is cold, the konjac powder will not absorb water and you will not be able to make it well.

It's important to keep the juice warm at 30-40 ° C, so don't forget.

Add konjac flour and agar to the juice and mix once.
Agar is easy to get lumpy, so put it in and mix it immediately.

Even if the agar becomes lumpy, it will be heated in the next process, so it will melt when heated.
Mixing the agar right away is not so important.


Add citric acid and sugar and mix.

After mixing, leave it for about an hour to let the konjac flour absorb the water.
It is also important to leave it for 1 hour.


Make grape juice in the same way.


After leaving it for 1 hour, the konjac flour absorbs water and hardens a little.

First, heat this in the microwave at 600w for 1 minute.

Take it out and stir it once.

Further heat at 600w for about 30 seconds.

It is OK if the temperature is raised to about 80 ° C so that it does not boil.


When it cools, it hardens, so pour it into a mold while it is still hot.

This is a grape flavor. It's like a jam.


The apple taste is smoother than the grape taste.


Leave it as it is, and when it cools, cool it in the refrigerator.

It hardens even at room temperature, so you can eat it, but it's better to chill it, so chill it.


Remove the chilled product from the mold.

It is elastic and hard to break, so it can be easily taken out.


The konjac jelly is completed.


In this way, you can stab it with a fork and eat it.

The elasticity of konjac and the taste of apple juice and grape juice are delicious.

It's just konjac jelly.

My family will be happy to make something like this.

How to make adult konjac jelly

By the way, it was a child's konjac jelly so far.
From here, I will try to make two kinds of adult konjac jelly.

The first is cafe au lait konjac jelly.
The second is konjac jelly with red wine.

I don't sell either.
It's a taste that you can't eat unless you make it yourself.


Grind coffee beans.
Freshly ground beans have a nice aroma.


This is how I brewed delicious coffee.

I mixed this in the same proportion as milk to make cafe au lait.

【Ingredients for cafe au lait flavored konjac jelly】
Cafe au lait 150 ml
Konjac flour 2 g
Agar 6 g
Sugar 20 g

The material is the basic material introduced at the beginning minus citric acid.
Citric acid is not added to the cafe au lait taste.
Cafe au lait doesn't need sour taste.

The image is mixed, but konjac flour grains remain.
Don't worry, leave it for about an hour.

【Ingredients for red wine flavored konjac jelly】
Red wine 150 ml
Konjac flour 2 g
Agar 6 g
Sugar 20 g
Citric acid 1 g

The red wine taste is the same as the basic recipe introduced at the beginning.
I just changed the juice to red wine.

Mix the ingredients, wrap and leave for 1 hour.
The reason for wrapping is to prevent the alcohol from flying.


One hour has passed since the cafe au lait taste.

Even if it is tilted like this, it is hardened so that it will not drip.
Also, it looks a little separated.
Konjac flour may not inhale the milk component.
Warm as it is without worrying about it.


Warm at 600w for 1 minute and mix, then warm at 600w for 30 seconds and mix.

It ’s sticky like jam.

This is fine.


Pour into a mold.


One hour has passed for red wine.

This is smooth.
The liquid level remains horizontal even when tilted.


Warm at 600w for 1 minute and mix, then warm at 600w for 30 seconds and mix.


This is also poured into the mold.


Leave it as it is and let it cool, then cool it in the refrigerator.


It has been cooled and hardened, so remove it from the mold.


It is a cafe au lait flavored konjac jelly.


The taste is just cafe au lait.
I am particular about how to make coffee, so it tastes like delicious cafe au lait.

And the elasticity of konjac.

Oh?

This is, frankly, uncomfortable.

The elasticity of konjac and the taste of cafe au lait are strange.

Hmm

I don't recommend this very much.

However, my wife said it was delicious and ate it.


Konjac jelly with red wine flavor.


This is insanely delicious!

The taste of red wine, the taste of alcohol, and the texture of konjac.

This is here! !!

It's just an adult konjac jelly.

It's a satisfying taste.

Adult konjac jelly bonus

This is a konjac jelly made in the past.
I just changed the juice part of my favorite basic ingredient to plum wine.

The trick is that if you heat it too much, the alcohol will fly off, so it's best to heat it to a level that does not exceed 80 ° C.

It has a higher alcohol content than ordinary wine, so it tastes more mature and of course delicious.
If you eat too much, you will get drunk.

Konjac jelly summary

I made 4 types, but they all had different textures.
The difference in elasticity between grape flavor and apple flavor is that there is an error in the amount of konjac flour, but it seems that the elasticity of the finished product changes depending on the material.

I thought that the elasticity would change depending on the order in which the ingredients were added, so I tried various things, such as adding konjac flour first and mixing it, or adding it last and mixing it.
However, the elasticity of the finished product does not change even if the mixing order is changed.

As for the ingredients, the basic recipe introduced at the beginning can be applied to all.
The basic recipe is important, so I'll review it again later.

So, you can arrange it with various tastes, so please try it.

review

Let's review how to make it in case you don't know how to make it by introducing various things.

Review about materials

【Ingredients for konjac jelly】 1 to 2 servings
Favorite juice (drink) 150 ml
Konjac flour 2 g
Agar 6 g
Sugar 20 g
Citric acid 1 g (not required)

* You may add about 1/2 teaspoon of lemon juice instead of citric acid.

Acidic tastes such as citric acid and lemon juice should be added if they are fruit-based or juice-based.

If you don't need sour taste such as cafe au lait, it is better not to add it.
It is up to you to decide whether to add acidity.

This is the basic material.

This amount is for about 1 to 2 people, so make it twice or three times as much as necessary.

Review of how to make

  1. Warm the juice (drink) to about 30-40 ° C
  2. Mix all ingredients and leave for 1 hour
  3. Heat in a 600w microwave for 1 minute and mix.
  4. Heat at 600w for 30 seconds and mix.
  5. Pour into a mold while hot
  6. Chill and harden
  7. Remove from mold

Explained in the video

In the video, I appear, explain, sample and review.
There are some things that can only be expressed in videos, so please have a look.

-sweets